Determination of Shelf Life of Cold Stored Mussels Mytilus galloprovincialis L. 1819

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dc.contributor.authorTuran, Hülya
dc.contributor.authorKocatepe, Demet
dc.contributor.authorAltan, Can Okan
dc.contributor.authorErkoyuncu, Ibrahim
dc.date.accessioned2025-03-23T18:55:12Z
dc.date.available2025-03-23T18:55:12Z
dc.date.issued2013
dc.departmentSinop Üniversitesi
dc.description.abstractShelf life of the mussels Mytilus galloprovincialis L. 1819 collected from the Black Sea Region of Sinop, was investigated under the storage conditions of restaurants. For this purpose, some of the shucked mussels were put in polystyrene plates and wrapped with a stretch film Group A , while the others were placed in water in glass jar Group B and both groups were stored at 4 ± 2°C for 4 days. Initial rates of crude protein, crude fat, crude ash and water contents are %7.50, %1.30, %1.09 and %87.53 and initial values of TVB-N, TBARS, pH and aw are 12.92 mg/100g, 9.42 mg MDA/g, 6.67 and 0.99 of mussels used in the study, respectively. At the end of the storage period, TVB-N, TBARS, pH and aw values were determined 41.38, 37.64 mg/100g, 15.03, 12.86 mg MDA/g in the group A and; 6.40, 6.56; 0.99 and 0.99 in the group B, respectively. In the mussels, 3.94 log cfu/g mesophyll, 3.23 log cfu/g psychrotrophic and 3.80 log cfu/g enterobacteria counts were found initially, and mesophyll, psychrotrophic and enterobacteria logarithmic counts were 7.54-7.45, 6.07-6.17, and 5.88-5.87 at the end of the 4 day storage in Groups A and B, respectively. According to the results, mussels in polystyrene plates wrapped with stretch film can be consumed until end of the 2nd day, while mussels placed in water in glass jar until end of the 3rd day
dc.description.abstractÇalismada, restoranlardaki depolama kosullari olusturularak Karadeniz’in Sinop Bölgesi’nden çikarilan midyelerin raf ömürleri arastirilmistir. Kabuklarindan ayrilarak polistiren tabaklarda streç filmle paketlenen A grubu ve içme suyu dolu cam siseye konulan midyeler B grubu 4±2°C’de 4 gün depolanmistir. Midyelerin baslangiçtaki ham protein, ham yag, ham kül ve su miktarlari sirasiyla; %7.50, %1.30, % 1.09 ve %87.53, TVB-N, TBARS, pH ve aw degerleri ise sirasiyla; 12.92 mg/100g, 9.42 mg MDA/g, 6.67 ve 0.99 olarak belirlenmistir. Depolama sonunda A ve B gruplarinin TVB-N, TBARS, pH ve aw degerleri 41.38, 37.64 mg/100g; 15.03, 12.86 mg MDA/g; 6.40, 6.56; 0.99 ve 0.99 bulunmustur. Baslangiçta 3.94 log KOB/g mezofil, 3.23 log KOB/g psikrofil ve 3.80 log KOB/g enterobakter yükü olan midyelerin 4. gün sonundaki yükleri A ve B gruplarinda sirasiyla 7.54-7.45, 6.07-6.17 ve 5.88-5.87 olarak bulunmustur. Analiz sonuçlarina göre streç filmle paketlenen midyelerin 2. gün sonuna kadar, suda saklanan midyelerin ise 3. gün sonuna kadar tüketilebilecegi belirlenmistir
dc.identifier.endpage51
dc.identifier.issn1304-7582
dc.identifier.issn2148-015X
dc.identifier.issue4-Mar
dc.identifier.startpage47
dc.identifier.urihttps://hdl.handle.net/11486/2460
dc.identifier.volume11
dc.language.isotr
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250323
dc.subjectMussel Mytilus galloprovincialis
dc.subjectCold storage
dc.subjectMussel quality
dc.subjectStorage in water
dc.subjectShelf life
dc.titleDetermination of Shelf Life of Cold Stored Mussels Mytilus galloprovincialis L. 1819
dc.title.alternativeSogukta Saklanan Midyelerin Mytilus galloprovincialis L. 1819 Raf Ömrünün Belirlenmesi
dc.typeArticle

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