| dc.creator |
Alparslan, Yasemin,
1989-
author
143498 |
|
| dc.creator |
Diler, Abdullah,
1963-
thesis advisor
9101 |
|
| dc.creator |
Süleyman Demirel Üniversitesi.
Fen Bilimleri Enstitüsü.
Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı.
10157
issuing body |
|
| dc.date |
2015. |
|
| dc.identifier |
http://tez.sdu.edu.tr/Tezler/TF03046.pdf |
|
| dc.description |
In the study, effect on microbiological quality of aquacultured mussel (Mytilus galloprovincialis) meat of various vinegars during cold storage is examined. After processed with 1:2 ration of vinegar: waterfor 5 minutes, meat of mussels have been removed from their shell. Mussel meats removed were processed with 1:2 (mussel:vinegar) at a ratio of grape sand rose vinegar for 3 and 7 minutes. Then they were stored in cold storage conditions (4±1⁰C) and were investigated periodically for 16 days for TMAB, TPAB, coliform, LAB and Enterobacteriaceae in mussel meat. During cold storage, grape sand rose vinegar groups either than the control groups to be more effective in terms of microbial effect, compared with grapes and rose vinegar was observed to be grapes vinegar according to the rose vinegar to be more effective in terms of microbial effect. The differences between time dependent changes, vinegar varieties and process time were found statistically significant during cold storage (p<0.05). Keywords: Mytilus galloprovincialis, Microbiological Quality, Rose Vinegar, Grapes Vinegar, Cold Storage |
|
| dc.description |
Tez (Yüksek Lisans) - Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri ve Avlama ve İşleme Teknolojisi Mühendisliği Anabilim Dalı, 2015. |
|
| dc.description |
Kaynakça var. |
|
| dc.description |
In the study, effect on microbiological quality of aquacultured mussel (Mytilus galloprovincialis) meat of various vinegars during cold storage is examined. After processed with 1:2 ration of vinegar: waterfor 5 minutes, meat of mussels have been removed from their shell. Mussel meats removed were processed with 1:2 (mussel:vinegar) at a ratio of grape sand rose vinegar for 3 and 7 minutes. Then they were stored in cold storage conditions (4±1⁰C) and were investigated periodically for 16 days for TMAB, TPAB, coliform, LAB and Enterobacteriaceae in mussel meat. During cold storage, grape sand rose vinegar groups either than the control groups to be more effective in terms of microbial effect, compared with grapes and rose vinegar was observed to be grapes vinegar according to the rose vinegar to be more effective in terms of microbial effect. The differences between time dependent changes, vinegar varieties and process time were found statistically significant during cold storage (p<0.05). Keywords: Mytilus galloprovincialis, Microbiological Quality, Rose Vinegar, Grapes Vinegar, Cold Storage |
|
| dc.language |
tur |
|
| dc.publisher |
Isparta : Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü, |
|
| dc.subject |
Süleyman Demirel Üniversitesi |
|
| dc.title |
Soğukta depolama sırasında farklı sirkelerin kültüre edilmiş midye(mytilus galloprovincialis)etinin mikrobiyolojik kalitesine etkisi = Effect on microbiological quality of aquacultured mussel (mytilus galloprovincialis) meat of various vinegars during cold storage / |
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| dc.type |
text |
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