Effects of Natural and Artificial Colorants on Hot Smoked Garfish-Belone belone (Linnaeus, 1761)-Stored at 4 ± 1°C

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dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.contributor.authorKaba, Nilgun
dc.contributor.authorOzer, Ozgul
dc.contributor.authorCorapci, Bengunur
dc.date.accessioned2025-03-23T19:34:58Z
dc.date.available2025-03-23T19:34:58Z
dc.date.issued2017
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.1080/10498850.2015.1117032
dc.identifier.endpage1243
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85029417472
dc.identifier.scopusqualityQ2
dc.identifier.startpage1233
dc.identifier.urihttps://doi.org/10.1080/10498850.2015.1117032
dc.identifier.urihttps://hdl.handle.net/11486/5777
dc.identifier.volume26
dc.identifier.wosWOS:000419358200013
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectHot smoked
dc.subjectgarfish
dc.subjectturmeric
dc.subjectSunset Yellow
dc.titleEffects of Natural and Artificial Colorants on Hot Smoked Garfish-Belone belone (Linnaeus, 1761)-Stored at 4 ± 1°C
dc.typeArticle

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