Quality Changes of Whiting (Merlangius merlangus euxinus, N.1840) Stored at Ambient and Refrigerated Temperatures
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Dosyalar
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Turkish Journal of Fisheries and Aquatic Sciences
Erişim Hakkı
Özet
In this study, the quality changes of whiting during storage at ambient and refrigerated temperatures were investigated using sensory, physical, bacteriological and chemical analyses. Three different whiting batches that were caught between the beginning of April and the end of May were used and sampling was carried out each day. The results showed that there were no significant differences among whiting batches except for bacteriological counts. Storage time and temperature had a significant effect (p<0.001, p<0.05) on all the physical, chemical, bacteriological, and sensory values. The bacteriological counts, total volatile base nitrogen (TVB-N), pH, trimethylamine (TMA) and thiobarbituric acid (TBA) values increased significantly (p<0.05) while sensory results decreased (p<0.05). According to sensory results, the samples were acceptable for 1 day for ambient temperatures and for 2 days for refrigerated samples. The results of bacteriological counts and TVB-N agreed with the sensory results within the reported acceptable limits
Açıklama
Anahtar Kelimeler
Whiting, Quality, Storage, Ambient temperature, Refrigerator temperature
Kaynak
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Scopus Q Değeri
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Künye
Köse, S., Erdem, M. E., "Quality Changes of Whiting (Merlangius merlangus euxinus, N.1840) Stored at Ambient and Refrigerated Temperatures". T. Jor. Fisheries and Aquatic Science, Vol. 1, 59-65, Trabzon, TURKEY. 2001.
