Preservative characteristics of ascorbic acid on color, texture and fatty acid of cold-smoked fish

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dc.contributor.authorKılıç, Aydın
dc.contributor.authorÖztan, Aydın
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:30:16Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:30:16Z
dc.date.issued2016
dc.departmentAksaray Teknik Bilimler Meslek Yüksekokulu
dc.description.abstractThe objective of this study is to investigate the preservative characteristics of ascorbic acid (A) on the color, texture and fatty acids (FA) of cold-smoked fish. The fish (similar to 250 g) were treated with six different formulation of brine prepared with 10% salt, which is the control(C), treated with 0.4% NaNO2 (N4), 0.2% NaNO2(N2) and only 2.5% A and their combinations (N4A, N2A). The sample groups were cold smoked, then stored at +/- 4 degrees C and analyzed for 15 days intervals. The results showed that ascorbic acid did not have any negative effect on color, texture or sensory characteristics while there were significant preservative effects on FA. The most stable groups were N and A combinations. The PUFA (Polyunsaturated FA), PUFA omega-3, PUFA omega-6 and UFA (Unsaturated FA) of N4A and N2A were higher than group C and A. Accordingly, it is expected that, in terms of PUFA omega-3 and PUFA omega-6, the combination of N and A can contribute to the lipid stability.
dc.description.sponsorshipHacettepe University; Nigde University; Bagci Fishery Co. in Turkey
dc.description.sponsorshipThis study was supported by Hacettepe University, Nigde University and Bagci Fishery Co. in Turkey. The authors would kindly like to thank Mustafa Bagci providing the raw material and other supplies.
dc.identifier.doi10.1515/ijfe-2014-0095
dc.identifier.endpage61en_US
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage49en_US
dc.identifier.urihttps://doi.org/10.1515/ijfe-2014-0095
dc.identifier.urihttps://hdl.handle.net/20.500.12451/6257
dc.identifier.volume12en_US
dc.identifier.wosWOS:000371231600005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWalter De Gruyter GMBH
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectcold-smoked Fish
dc.subjectAscorbic Acid
dc.subjectNitrite
dc.subjectFatty Acid Stability
dc.subjectColor
dc.subjectTexture
dc.titlePreservative characteristics of ascorbic acid on color, texture and fatty acid of cold-smoked fish
dc.typeArticle

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