Determination of Quality Changes on Anchovy (Engraulis encrasicolus L., 1758) Dried with Natural and Mechanical Methods and Packaged in Various Forms

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dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.authoridYavuz, Fatih/0000-0003-0721-7408
dc.contributor.authorYavuz, Fatih
dc.contributor.authorErdem, Mehmet
dc.contributor.authorKostekli, Bayram
dc.contributor.authorKeskin, Irfan
dc.contributor.authorEyuboglu, Asiye
dc.date.accessioned2025-03-23T19:27:35Z
dc.date.available2025-03-23T19:27:35Z
dc.date.issued2021
dc.departmentSinop Üniversitesi
dc.description.abstractIn study, anchovies were dried with natural and mechanical methods and were packaged by stretch and vacuum methods. In order to determine the quality changes and shelf-life of the fish that were stored in refrigerator (4 +/- 1 degrees C); chemical, microbiologic and sensorial analysis were performed. Due to the drying of fish meat, a sudden increase was observed in TBA and TVB-N analysis and it was determined that this increase continues throughout the shelf life of all groups. Due to the very low water activity, the number of microorganisms remained below the detectable limit (10 CFU g) throughout the study. When the microbiologic data was examined, coliform bacteria were not found throughout the research. According to the sensory analysis, the shelf life of anchovy fish was determined as 2.5 months by drying naturally and the shelf life of the anchovy fish was extended 2 months through mechanical drying. In the present study, it was detected that vacuum packaging cause hydration over time and some spoiling in their texture.
dc.identifier.doi10.18016/ksutarimdoga.vi.743235
dc.identifier.endpage164
dc.identifier.issn2619-9149
dc.identifier.issue1
dc.identifier.scopusqualityN/A
dc.identifier.startpage156
dc.identifier.trdizinid418708
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.743235
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/418708
dc.identifier.urihttps://hdl.handle.net/11486/4938
dc.identifier.volume24
dc.identifier.wosWOS:000621345600019
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherKahramanmaras Sutcu Imam Univ Rektorlugu
dc.relation.ispartofKsu Tarim Ve Doga Dergisi-Ksu Journal of Agriculture and Nature
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectAnchovy
dc.subjectNatural drying
dc.subjectMechanical drying
dc.subjectVacuum packaging
dc.subjectShelf-life
dc.titleDetermination of Quality Changes on Anchovy (Engraulis encrasicolus L., 1758) Dried with Natural and Mechanical Methods and Packaged in Various Forms
dc.typeArticle

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