Physicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp

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dc.contributor.authorEyuboğlu, Asiye
dc.contributor.authorKocatepe, Demet
dc.date.accessioned2025-03-23T19:10:18Z
dc.date.available2025-03-23T19:10:18Z
dc.date.issued2021
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, it was aimed to develop an alternative product for seafood consumption by applying the smoking andmarinating process on shrimp. Physicochemical, microbiological, and sensory analyzes were performed on a certain day ofeach month to determine the quality and shelf life of the obtained smoked product. Firstly, hot smoking process was appliedand then the marination process was applied on shrimp used in the study. According to the results of microbiologicalanalysis, while the number of TMAB was detected as 1.54 LogCFU/g in fresh shrimp, the number of microorganisms wasdetermined lower than 1 LogCFU/g in the smoked and marinated product. It was determined that the products which werekept in refrigerator conditions for 10 months started to lose quality in the 8th month of storage and the shelf life of theproduct was determined as 7 months for the consumer.
dc.identifier.doi10.22392/actaquatr.712345
dc.identifier.endpage16
dc.identifier.issn2651-5474
dc.identifier.issue1
dc.identifier.startpage1
dc.identifier.trdizinid434430
dc.identifier.urihttps://doi.org/10.22392/actaquatr.712345
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/434430
dc.identifier.urihttps://hdl.handle.net/11486/3585
dc.identifier.volume17
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofActa Aquatica Turcica
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20250323
dc.subjectBalıkçılık
dc.subjectDeniz ve Tatlı Su Biyolojisi
dc.subjectGıda Bilimi ve Teknolojisi
dc.titlePhysicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp
dc.typeArticle

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