We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Shelf Life of Anchovy (Engraulis engrasicholus, L.1758) Patties Stored at 4°C.
- Authors
Kaba, Nilgun; Yücel, Şennan; Corapci, Bengunur; Ozer, Ozgul; Eryasar, Kubra
- Abstract
In this study, shelf life of anchovy patties stored at 4°C was determined. Sensory properties, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine (TMA) and total mesophilic aerobic bacteria (TMAB), total yeast-mold (TYM) and total coliform bacteria (TCB) counts of patties were determined daily. According to sensory and microbiological quality criteria, anchovy patties became inconsumable at the 8th day of storage. Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA, TMAB, TYM and TCB of patties was found significant (p<0.05).
- Subjects
SHELF-life dating of food; PATES (Cooking); ANCHOVY canning industry; THIOBARBITURIC acid test; TRIMETHYLAMINE; AEROBIC bacteria; ENTEROBACTERIACEAE
- Publication
Academic Food Journal / Akademik GIDA, 2012, Vol 10, Issue 4, p19
- ISSN
1304-7582
- Publication type
Article