Segmentation of Short Axis CMR Images Using Hybrid Method

Nageswararao, A.V.; Babu, Suresh; Srinivasan, S.

doi:10.2174/1573405613666170504151357

Cited by 2 publications

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“…Our results are similar to the results of other studies with Parapenaeus longirostris (López-Caballero et al, 2007;Oksuz et al, 2009). The proximate composition of shrimp may vary depending on the species, size, catching season, feeding, age, sexual variation (Nageswararao and Babu, 2019). As would be expected, the moisture percentage of shrimp significantly (P <0.05) decreased after both pasteurization process (50°C and 70°C) (Table 1).…”

Section: Resultssupporting

confidence: 53%

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

Alakavuk¹,

Tosun²,

Tunçelli³

2021

Gıda

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The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

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