Sensory, Chemical and Microbial Quality of Mussels Mytilus galloprovincialis Lamarck, 1819 Processed with Different Treatments during Cold Storage

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dc.contributor.authorKaba, Nilgün
dc.contributor.authorErkoyuncu, Ibrahim
dc.date.accessioned2025-03-23T18:54:55Z
dc.date.available2025-03-23T18:54:55Z
dc.date.issued2011
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, the effects of storage time, boiling and treatment with potassium sorbate solution on some quality characteristics of mussels stored at +4°C were determined by chemical, microbiological and sensory freshness control methods. Total volatile basic nitrogen TVB-N and trimethylamine nitrogen TMA-N contents, total mesophilic aerobic bacteria, yeast and mold counts increased whereas total coliform bacteria and Escherichia coli counts decreased during cold storage. Storage time, boiling and treatment with potassium sorbate solution had a significant influence on chemical TVB-N and TMA-N contents and microbiological parameters total mesophilic aerobic bacteria, yeast and mold, total coliform and Escherichia coli counts . The results of chemical and microbiological freshness control analyses, the shelf lives of the mussels stored with and without additives were 6 and 4 days, respectively. According to the sensory freshness control results, the shelf lives of the mussels with and without additives were 4 and 2 days, respectively
dc.description.abstractBu arastirmada, +4°C’de depolanan midyelerdeki bazi kalite özellikleri üzerine depolama süresi, haslama islemi ve potasyum sorbat çözeltisi ile muamelenin etkisi, kimyasal, mikrobiyolojik ve duyusal tazelik kontrol yöntemleri kullanilarak belirlenmistir. Depolama süresi, haslama islemi ve potasyum sorbat çözeltisiyle muamelenin etkisi ile toplam uçucu bazik azot TVB-N ve trimetilamin azot TMA-N miktari, toplam mezofilik aerobik bakteri ve maya-küf sayisi artis göstermis; toplam koliform bakteri ve Escherichia coli sayisi ise azalmistir. Kimyasal ve mikrobiyolojik tazelik kontrol yöntemleri sonucunda, sogukta depolanan katkisiz midye örneklerinin raf ömrü 4 gün, katkili midye örneklerinin raf ömrü ise 6 gün olarak belirlenirken, duyusal tazelik kontrol yöntemleri sonucunda katkisiz midye örneklerinin raf ömrü 2 gün, katkili midye örneklerinin raf ömrü ise 4 gün olarak tespit edilmistir
dc.identifier.endpage37
dc.identifier.issn1304-7582
dc.identifier.issn2148-015X
dc.identifier.issue6
dc.identifier.startpage29
dc.identifier.urihttps://hdl.handle.net/11486/2357
dc.identifier.volume9
dc.language.isotr
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250323
dc.subjectMussel
dc.subjectCold storage
dc.subjectShelf life
dc.titleSensory, Chemical and Microbial Quality of Mussels Mytilus galloprovincialis Lamarck, 1819 Processed with Different Treatments during Cold Storage
dc.title.alternativeDegisik Islemler Uygulanan Midyelerde Mytilus galloprovincialis Lamarck, 1819 Soguk Depolama Sirasinda Kalite Degisiminin Belirlenmesi
dc.typeArticle

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