Assessment of the freshness changes in lessepsian Lizardfish (Saurida lessepsianus, n. sp.) during storage in ice

dc.authorid0000-0002-4376-0873en_US
dc.authorid0000-0001-8778-9320en_US
dc.contributor.authorÖksüz, Abdullah
dc.contributor.authorÖzyılmaz, Ayşe
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:49:54Z
dc.date.available2021-06-23T19:49:54Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractFreshness changes in lessepsian lizardfish (Saurida lessepsianus, n. sp.) was investigated during ice storage of 18 days through chemical, microbiological, and sensory analyses. In contrast to K and related values, proposed Fr-i value decreased with the loss of freshness. Average K value was 6 % prime freshness soon after the catch, and reached to 30 % in limit of acceptability on 15th day. TVB-N value increased from 16.9 mg TVB-N 100 g(-1) to 32 mg TVB-N 100 g(-1) in spoiled fish on the 18th day. Initial pH value of the flesh was by beginning 6.46 and increased to 7.5 on the 18th day. Total microbial load was by beginning day 3.45 log cfu g(-1) and had a very slow increase until the 5th day (4.49 log cfu g(-1)), and it reached 7.02 log cfu g(-1) at the end of the storage period. The results of sensory scores agreed with those of chemical and microbiological analyses.en_US
dc.description.sponsorshipThis research was presented at the 7th World Fisheries Congress 2016 in Busan. Authors wish to thank to Necmettin Erbakan University (Konya, Turkey) for their financial support to present this research in the congress (BAP, 162518001-434), and to Mustafa Kemal University (Hatay, Turkey) for funding this research.
dc.identifier.doi10.2376/0003-925X-69-66
dc.identifier.endpage74en_US
dc.identifier.issn0003-925X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85064837480en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage66en_US
dc.identifier.urihttps://doi.org/10.2376/0003-925X-69-66
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9647
dc.identifier.volume69en_US
dc.identifier.wosWOS:000440877200004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofJournal Of Food Safety And Food Quality-Archiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLizardfishen_US
dc.subjectShelf-lifeen_US
dc.subjectTVB-Nen_US
dc.subjectSensory Analysesen_US
dc.titleAssessment of the freshness changes in lessepsian Lizardfish (Saurida lessepsianus, n. sp.) during storage in iceen_US
dc.typeArticleen_US

Files