Determination of Proximate Composition and Quality Changes in the Common Guitarfish (Rhinobatos rhinobatos L., 1758) during Cold Storage

Ayşe Bahar YILMAZ; Deniz AKPINAR

Makale detayları

Determination of Proximate Composition and Quality Changes in the Common Guitarfish (Rhinobatos rhinobatos L., 1758) during Cold Storage

Yazarlar:

Ayşe Bahar YILMAZ | Deniz AKPINAR

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 1, pp.207-212

Belge Tipi:

Makale

Yayın Tarihi:

12/2002

Belge Dili:

Türkçe

Document ID (Org No.):

2000770335

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

Quality changes in common guitarfish fillets vacuum packed and non-vacuum packed in polyethylene material were investigated during 6 months' cold storage at -18 oC. Total yield of the common guitar fish was around 65%. pH, TVB-N, crude protein, moisture, crude ash and fat were 6.50-6.82, 19.87-48.62 mg/100 g, 16.63-22.63%, 75.83-79.88%, 1.00-1.65% and 0.2-0.7%, respectively.   Sensory analyses of fillets were carried out at 3 month intervals. The sensory analyses were performed by a trained panel and samples were presented to the panel after baking. The panel scored the samples by checking their appearance, smell, chewiness, aroma, moistness and overall palatability. Consequently all the samples were within the acceptibility limits at the end of 6 months' storage.

 

Quality changes in common guitarfish fillets vacuum packed and non-vacuum packed in polyethylene material were investigated during 6 months' cold storage at -18 oC. Total yield of the common guitar fish was around 65%. pH, TVB-N, crude protein, moisture, crude ash and fat were 6.50-6.82, 19.87-48.62 mg/100 g, 16.63-22.63%, 75.83-79.88%, 1.00-1.65% and 0.2-0.7%, respectively.   Sensory analyses of fillets were carried out at 3 month intervals. The sensory analyses were performed by a trained panel and samples were presented to the panel after baking. The panel scored the samples by checking their appearance, smell, chewiness, aroma, moistness and overall palatability. Consequently all the samples were within the acceptibility limits at the end of 6 months' storage.

Makale detayları

Determination of Proximate Composition and Quality Changes in the Common Guitarfish (Rhinobatos rhinobatos L., 1758) during Cold Storage

Yazarlar:

Ayşe Bahar YILMAZ | Deniz AKPINAR

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 1, pp.207-212

Belge Tipi:

Makale

Yayın Tarihi:

12/2002

Belge Dili:

Türkçe

Document ID (Org No.):

2000770335

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Common guitarfish

Rhinobatos rhinobatos

frozen storage

physical and chemical parameters

sensory assessment

Sayı

Makale detayları

Determination of Proximate Composition and Quality Changes in the Common Guitarfish (Rhinobatos rhinobatos L., 1758) during Cold Storage

Yazarlar: Ayşe Bahar YILMAZ | Deniz AKPINAR

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 1, pp.207-212

Belge Tipi: Makale

Yayın Tarihi: 12/2002

Belge Dili: Türkçe

Document ID (Org No.): 2000770335

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Common guitarfish

Rhinobatos rhinobatos

frozen storage

physical and chemical parameters

sensory assessment

Sayı

Yazarlar:

Ayşe Bahar YILMAZ | Deniz AKPINAR

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 1, pp.207-212

Belge Tipi:

Makale

Yayın Tarihi:

12/2002

Belge Dili:

Türkçe

Document ID (Org No.):

2000770335

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128