Effect of ascorbic acid utilization on cold smoked fish quality (Oncorhynchus mykiss) during process and storage

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dc.contributor.authorKılıç, Aydın
dc.contributor.authorÖztan, Aydın
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T08:22:47Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T08:22:47Z
dc.date.issued2013
dc.departmentTeknik Bilimler Meslek Yüksekokulu
dc.description.abstractThe objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO2). For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO2, 10% salt and 0.2%NaNO 2, only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4°C. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.
dc.identifier.doi10.3136/fstr.19.823
dc.identifier.endpage831en_US
dc.identifier.issn1344-6606
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage823en_US
dc.identifier.urihttps://dx.doi.org/10.3136/fstr.19.823
dc.identifier.urihttps://hdl.handle.net/20.500.12451/2643
dc.identifier.volume19en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.relation.ispartofFood Science and Technology Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAscorbic Acid
dc.subjectCold-smoked Fish
dc.subjectFish Quality
dc.subjectFish Shelf Life
dc.subjectNitrite
dc.titleEffect of ascorbic acid utilization on cold smoked fish quality (Oncorhynchus mykiss) during process and storage
dc.typeArticle

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