Turan, HuelyaSoenmez, GuelsahCelik, M. YesimYalcin, MetinKaya, Yalcin2025-03-232025-03-2320080145-88921745-4549https://doi.org/10.1111/j.1745-4549.2008.00221.xhttps://hdl.handle.net/11486/5376In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 +/- 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 +/- 1C) for 12 days can be consumed.eninfo:eu-repo/semantics/closedAccessSensory QualitySalmonYieldArticle32691292210.1111/j.1745-4549.2008.00221.xQ2WOS:000261218500003Q3