2017
DOI: 10.17216/limnofish.321883
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The Marinat Technology and Impact of Marination on Quality Properties of Aquatic Products

Abstract: Bu derlemede, ülkemiz su ürünleri işleme sektörü tarafından da uygulanmakta olan marinat üretiminin incelenmesi ve işleme sektörüne yönelik olarak kaliteli ürün üretimine katkı sunulması amaçlanmıştır. Bu kapsamda marinat üretimi sırasında kaliteyi etkileyen faktörler (ön işlemler, salamura, materyal, olgunlaştırma, süzme, ambalaj, depolama) ve marine ürünlerin kalitesinde görülen değişimler (nemdeki değişimler, toplam yağ içeriğinde, protein içeriğinde, ham kül miktarında, yağ asitlerinde, pH'da, toplam uçucu… Show more

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Cited by 2 publications
(2 citation statements)
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“…Ludorf and Meyer 26 evaluate the value of 35 mg/100 g as marketable and 40 mg/100 g as degraded in fish. In the European Union directives (EC guidelines 95/149/EC, 1995), permissible level in fresh fish for different species is reported to be 35 mg/100 g 27,28 . Figure 1 shows changes in TVB‐N (mg/100 g) values of anchovy stored at 2°C and 10°C.…”
Section: Resultsmentioning
confidence: 99%
“…Ludorf and Meyer 26 evaluate the value of 35 mg/100 g as marketable and 40 mg/100 g as degraded in fish. In the European Union directives (EC guidelines 95/149/EC, 1995), permissible level in fresh fish for different species is reported to be 35 mg/100 g 27,28 . Figure 1 shows changes in TVB‐N (mg/100 g) values of anchovy stored at 2°C and 10°C.…”
Section: Resultsmentioning
confidence: 99%
“…Quality classification of fish and fish products according to TVB-N values are stated as; TVB-N value up to 25 mg/100 g is "very good", up to 30 mg / 100 g is "good", up to 35 mg / 100 g is "marketable" and over 35 mg / 100 g is deteriorated. Beside this TVB -N consumable limit value is given as 32-36 mg / 100 g in freshwater fish (Çetinkaya 2017;Varlık et al 2000). Tench fish cakes could be characterized as "very good" until the 7th day, "marketable" between 7 -10 days and deteriorated after 10 days according to this classification.…”
Section: Discussionmentioning
confidence: 99%