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- Title
Dumanlanmış Palamut Balığından (Sarda sarda, Bloch 1793) Elde Edilen Balık Köftesinin Duyusal, Kimyasal ve Mikrobiyolojik Özellikleri.
- Authors
Kaba, Nilgün; Çorapçı, Bengünur; Yücel, Şennan; Özer, Özgül; Eryaşar, Kübra
- Abstract
In this study, the shelf life of smoked bonito balls at +4°C was investigated. Analyses of sensory, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA) and total mesophilic aerobic bacteria (TMAB), total yeast-mold (TYM) and total coliform bacteria counts were performed on a daily basis in fish ball samples. In terms of sensory and microbiological quality criteria, smoked bonito balls had an inconsumable quality property at the day 10 of storage at +4°C. The effect of storage time on pH, TVB-N, TBA, TMA, TMB, TMK and TKB values of fish ball samples was found statistically significant (p<0.05).
- Subjects
BONITO; SMOKING; TRIMETHYLAMINE; AEROBIC bacteria; ENTEROBACTERIACEAE
- Publication
Academic Food Journal / Akademik GIDA, 2013, Vol 11, Issue 2, p45
- ISSN
1304-7582
- Publication type
Article