| dc.creator |
Bilgin, Senguel |
|
| dc.creator |
Cetinkaya, Soner |
|
| dc.creator |
Bolat, Yildiz |
|
| dc.date |
2011-04-17T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:21:57Z |
|
| dc.date.available |
2020-10-06T11:21:57Z |
|
| dc.identifier |
bdd098ce-018e-49e8-8afd-5c9f7775462e |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/bdd098ce-018e-49e8-8afd-5c9f7775462e/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/70831 |
|
| dc.description |
This study was carried out to evaluate the chemical and sensory quality of sand smelt (Atherina boyeri) treated with marinating solution containing either 10% NaCl+2% acetic acid or 10% NaCl+3% acetic acid at 4 degrees C for 120 days. The fish-to-marinating solution ratio was 1:1. According to the results of the chemical composition analysis of the fresh and marinated sand smelt, a significant increase (P<0.05) in ash and fat content and a decrease (P<0.05) in protein and moisture content were determined. In fatty acid analysis results, it was seen that there existed a decrease in unsaturated fatty acids in the marinated samples, and it was understood that the samples which had been marinated by using 2 and 3% acetic acid at the end of the storage period for 120 days were not spoilt according to the results obtained from the pH, thiobarbituric acid (TBA) and total volatile basic-nitrogen (TVB-N) analysis and sensory analysis. When comparing all parameters of group 2% with group 3%, the differences were statistically insignificant (P>0.05). However, it has been thought that only 3% acetic acid was suitable for marination of sand smelt because of the pH value of group 2%. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Changes on the nutritional compositions of the sand smelt (Atherina Boyeri Risso, 1810) marinade during storage |
|
| dc.type |
info:eu-repo/semantics/article |
|