DETERMINATION OF SHELF LIFE OF FISH BALL MARINATED AFTER FRYING PROCESS

Basit Öğe Kaydı
dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.contributor.authorKaba, N.
dc.contributor.authorCorapci, B.
dc.contributor.authorEryasar, K.
dc.contributor.authorYucel, S.
dc.contributor.authorYesilayer, N.
dc.date.accessioned2025-03-23T19:47:39Z
dc.date.available2025-03-23T19:47:39Z
dc.date.issued2014
dc.departmentSinop Üniversitesi
dc.description.abstractThe 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.
dc.identifier.endpage168
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue2
dc.identifier.scopusqualityQ2
dc.identifier.startpage162
dc.identifier.urihttps://hdl.handle.net/11486/7404
dc.identifier.volume26
dc.identifier.wosWOS:000337914500006
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofItalian Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectanchovy
dc.subjectfish ball
dc.subjectfried
dc.subjectmarination
dc.subjectshelf life
dc.titleDETERMINATION OF SHELF LIFE OF FISH BALL MARINATED AFTER FRYING PROCESS
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu