Investigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at ?18 °C

dc.contributor.authorÖz, Mustafa
dc.contributor.authorUçak, İlknur
dc.date.accessioned2023-09-28T06:37:29Z
dc.date.available2023-09-28T06:37:29Z
dc.date.issued2023
dc.departmentVeteriner Fakültesi
dc.description.abstractImproving the sensory quality of fish meat is crucial aspect to enhance fish consumption. In this study, the cooking methods in some Anatolian cities where common carp is consumed very popularly were investigated, and carp meat was marinated using different ratios of lemon juice (0.00%, 40.00%, 50.00%, and 60.00%) and salt (10.00%) using the traditional method. After marinating, the effects on the sensory, chemical, and microbiological quality of carp fillets stored at ?18 °C were investigated. As a result of the research, it was observed that lemon had positive effects on the shelf life of fish meat. Peroxide value (PV), pH value, Thiobarbituric Acid (TBARS), the total number of psychrophilic bacteria, and the total number of yeast and molds were lower in the groups marinated with lemon juice and salt compared to the control group. In addition, it was observed that the panelists liked the carp meat of the groups marinated with lemon juice.
dc.identifier.doi10.1016/j.ijgfs.2023.100755
dc.identifier.issn1878-450X
dc.identifier.scopusqualityQ1
dc.identifier.urihttps:/dx.doi.org10.1016/j.ijgfs.2023.100755
dc.identifier.urihttps://hdl.handle.net/20.500.12451/10995
dc.identifier.volume33en_US
dc.identifier.wosWOS:001024273600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAZTI-Tecnalia
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectLemon Juice
dc.subjectMarination
dc.subjectMicrobiological Quality
dc.subjectSensory Quality
dc.titleInvestigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at ?18 °C
dc.typeArticle

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