Chemical and Sensory Changes of Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) Fillets During Frozen Storage (-18ºC)

İlkan Ali OLGUNOĞLU; Abdurrahman POLAT

Makale detayları

Chemical and Sensory Changes of Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) Fillets During Frozen Storage (-18ºC)

Yazarlar:

İlkan Ali OLGUNOĞLU | Abdurrahman POLAT

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2002 Vol.26 Issue 4, pp.879-884

Belge Tipi:

Makale

Yayın Tarihi:

3/2002

Belge Dili:

Türkçe

Document ID (Org No.):

2000770642

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

In this study, chemical and sensory changes were investigated in pike-perch (Sander lucioperca Bogustkaya & Naseka,1996) fillets during frozen storage (-18 ºC) of 7 months. Total volatile basic nitrogen (TVB-N, mg N/100 g), thiobarbituric acid (TBA, mg malonaldehyde/1000 g) and pH were considered as chemical quality criteria of fish flesh. TVB-N value was 4.19 mg N/100 g at the beginning, but increased to 14.90 mg N/100 g at the end of the research. TBA and pH values were changed as 0.0208-0.0533 mg malonaldeyde/1000 g and 6.80-7.02 respectively. At the end of the study, the chemical quality did not reach the critical values. However, the decrease in the values of sensory analyses were faster than those of chemical analyses.

 

In this study, chemical and sensory changes were investigated in pike-perch (Sander lucioperca Bogustkaya & Naseka,1996) fillets during frozen storage (-18 ºC) of 7 months. Total volatile basic nitrogen (TVB-N, mg N/100 g), thiobarbituric acid (TBA, mg malonaldehyde/1000 g) and pH were considered as chemical quality criteria of fish flesh. TVB-N value was 4.19 mg N/100 g at the beginning, but increased to 14.90 mg N/100 g at the end of the research. TBA and pH values were changed as 0.0208-0.0533 mg malonaldeyde/1000 g and 6.80-7.02 respectively. At the end of the study, the chemical quality did not reach the critical values. However, the decrease in the values of sensory analyses were faster than those of chemical analyses.

Makale detayları

Chemical and Sensory Changes of Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) Fillets During Frozen Storage (-18ºC)

Yazarlar: İlkan Ali OLGUNOĞLU | Abdurrahman POLAT

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2002 Vol.26 Issue 4, pp.879-884

Belge Tipi: Makale

Yayın Tarihi: 3/2002

Belge Dili: Türkçe

Document ID (Org No.): 2000770642

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Pike-Perch

Fillet

Frozen Storage

Sayı

Yazarlar:

İlkan Ali OLGUNOĞLU | Abdurrahman POLAT

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2002 Vol.26 Issue 4, pp.879-884

Belge Tipi:

Makale

Yayın Tarihi:

3/2002

Belge Dili:

Türkçe

Document ID (Org No.):

2000770642

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128