The Effect of Frying - the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food

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dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.contributor.authorKocatepe, Demet
dc.contributor.authorKeskin, Irfan
dc.contributor.authorKaya, Yalcin
dc.date.accessioned2025-03-23T19:34:58Z
dc.date.available2025-03-23T19:34:58Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractThe effects of frying methods and covering processes on the proximate composition, fatty acid profile, amino acid profile, cholesterol, acrylamide, and microbiological content of fried mussel (Mytilus galloprovincialis 1819) were investigated in the present study. The group of mussels that were purchased for study was divided into six groups (control - unprocessed mussel meat; Group A - covered mussels fried in deep fat; Group B - mussel fried in low fat; Group C - uncoated mussel meat fried in deep fat; Group D - uncoated mussel fried in low fat; and Group E - mussel served in restaurants). It was determined that the mussel frying methods can affect the nutritional composition and cause changes in the amino acid, fatty acid, and cholesterol content.
dc.description.sponsorshipSinop University Scientific Research Projects Coordination Unit [TOY 1901-16-44]
dc.description.sponsorshipThis research has been supported by Sinop University Scientific Research Projects Coordination Unit. Project Number: TOY 1901-16-44, 2016.
dc.identifier.doi10.1080/10498850.2018.1563260
dc.identifier.endpage128
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85060110593
dc.identifier.scopusqualityQ2
dc.identifier.startpage117
dc.identifier.urihttps://doi.org/10.1080/10498850.2018.1563260
dc.identifier.urihttps://hdl.handle.net/11486/5776
dc.identifier.volume28
dc.identifier.wosWOS:000456697000012
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.subjectFried mussel
dc.subjectacrylamide
dc.subjectstreet foods
dc.subjectfatty acids
dc.subjectamino acids
dc.titleThe Effect of Frying - the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food
dc.typeArticle

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