Effects of Natural and Artificial Colorants on Hot Smoked Garfish-Belone belone (Linnaeus, 1761)-Stored at 4 ± 1°C
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Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effects of natural and artificial colorants on the shelf life of hot smoked garfish were investigated in terms of its chemical, microbiological, and sensory quality. Turmeric and Sunset Yellow FCF were used as the natural and artificial colorants, respectively. The amount of total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA), counts of total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast and molds increased during the storage (p < 0.05). The results showed that turmeric and Sunset Yellow FCF had a significant effect on pH value and salt content of hot smoked garfish samples during storage (p < 0.05). According to the sensory analysis results, the shelf life of hot smoked garfish stored at 4 +/- 1oC was determined as 17 days.
Açıklama
Anahtar Kelimeler
Hot smoked, garfish, turmeric, Sunset Yellow
Kaynak
Journal of Aquatic Food Product Technology
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
26
Sayı
10
