Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4°C)

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dc.authoridDUYAR, Hunkar Avni/0000-0002-2560-5407
dc.authoridBilgin, Sabri/0000-0003-0155-8981
dc.contributor.authorDuyar, Hunkar Avni
dc.contributor.authorKalayci, Zafer Hakan
dc.contributor.authorBilgin, Sabri
dc.date.accessioned2025-03-23T19:26:55Z
dc.date.available2025-03-23T19:26:55Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, the effect of garlic (Allium sativum L.) on the microbiological, chemical and sensorial quality of smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) stored in vacuumed packets at refrigerator temperature (+4 degrees C) were investigated. The results of total volatile basic nitrogen (TVB - N) in control group (without garlic contains 10% salt) showed that the product reached the limit of consumable value on the 43rd day (TVB - N = 36.45 +/- 1.133 mg / 100 g) and on the 67th day in the garlic group (with 2% garlic contains 10% salt) (TVB - N = 35.69 +/- 1.026 mg / 100 g) (P < 0.05). It was observed that garlic group values were higher than control group in terms of sensory analysis (texture, appearance, odour and taste). However, it was determined that the value of taste did not fall below the consumable value in both groups. These results showed that the shelf life of smoked Atlantic Mackerel was 24 days longer with garlic application and the garlic supplement increased both the shelf life of the product and gave sensory appreciation to the product.
dc.identifier.doi10.28955/alinterizbd.665207
dc.identifier.endpage141
dc.identifier.issn2564-7814
dc.identifier.issn2587-2249
dc.identifier.issue2
dc.identifier.scopusqualityN/A
dc.identifier.startpage132
dc.identifier.trdizinid331963
dc.identifier.urihttps://doi.org/10.28955/alinterizbd.665207
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/331963
dc.identifier.urihttps://hdl.handle.net/11486/4786
dc.identifier.volume34
dc.identifier.wosWOS:000505220500005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAdem Yavuz Sonmez
dc.relation.ispartofAlinteri Journal of Agriculture Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectHot smoking
dc.subjectAtlantic mackerel
dc.subjectGarlic
dc.subjectQuality changes
dc.subjectShelf life
dc.titleEffect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4°C)
dc.typeArticle

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