DETERMINATION OF SHELF LIFE OF FISH BALL MARINATED AFTER FRYING PROCESS
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Codon Publications
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The shelf life of fish ball marinated after frying process was investigated in the present study. The fish ball was stored at +/- 4 degrees C. Total Volatile Basic Nitrogen (TVB-N), Thiobarbituric Acid Reactive Substances (TBAR), Trimethyl-Amine Nitrogen (TMA-N) and pH values of fish balls were 13.66 mg/100 g, 5.68 mg MA/kg, 5.63 mg/100 g and 3.42 at the end of the storage period (on day 150), respectively. The microbiological analysis results did not exceed the limit values. According to sensory evaluation results, the shelf life of balls was determined to be 135 days at +/- 4 degrees C.
Açıklama
Anahtar Kelimeler
anchovy, fish ball, fried, marination, shelf life
Kaynak
Italian Journal of Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
26
Sayı
2
