CHANGES IN PROXIMATE COMPOSITION OF THORNBACK RAY (RAJA CLAVATA, L. 1758) SURIMI DURING WASHING AND FROZEN STORAGE

Basit Öğe Kaydı
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.contributor.authorTuran, Huelya
dc.contributor.authorSonmez, Gulsah
dc.date.accessioned2025-03-23T19:31:51Z
dc.date.available2025-03-23T19:31:51Z
dc.date.issued2010
dc.departmentSinop Üniversitesi
dc.description.abstractThe effects of frozen storage of surimi produced from thornback ray and the washing of mince on the chemical composition were investigated. The crude ash content which was initially found as 1.38% in raw thornback ray decreased approximately 12 and 80% after the first and second washing, respectively. After the third washing, crude ash content increased to 207% of the amount in the second washing because of addition of salt to the last washing water. The crude protein content of mince also decreased approximately to 28 and 20% after the first and second washing, respectively. After the third washing, the decrease in the lipid levels was approximately 30%. At the end of 6 months of frozen storage at -23.8 +/- 2C, dry matter, crude ash and crude protein contents increased in a greater ratio in surimi containing 4% sorbitol, 4% sucrose and 0.3% Na-tripolyphosphate than surimi prepared with 8% sorbitol and 0.3% Na-tripolyphosphate.
dc.description.sponsorshipOndokuz Mayis University [S-101]
dc.description.sponsorshipThis study was supported by the Research Fund Accounting Office of Ondokuz Mayis University with project number S-101.
dc.identifier.doi10.1111/j.1745-4549.2008.00265.x
dc.identifier.endpage34
dc.identifier.issn0145-8892
dc.identifier.scopusqualityQ2
dc.identifier.startpage24
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00265.x
dc.identifier.urihttps://hdl.handle.net/11486/5375
dc.identifier.volume34
dc.identifier.wosWOS:000273998900004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherWiley-Blackwell Publishing, Inc
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectProducts
dc.subjectProteins
dc.subjectFlesh
dc.titleCHANGES IN PROXIMATE COMPOSITION OF THORNBACK RAY (RAJA CLAVATA, L. 1758) SURIMI DURING WASHING AND FROZEN STORAGE
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu