Assessment of the freshness changes in lessepsian Lizardfish (Saurida lessepsianus, n. sp.) during storage in ice
dc.authorid | 0000-0002-4376-0873 | en_US |
dc.authorid | 0000-0001-8778-9320 | en_US |
dc.contributor.author | Öksüz, Abdullah | |
dc.contributor.author | Özyılmaz, Ayşe | |
dc.contributor.author | Evrendilek, Gülsün Akdemir | |
dc.date.accessioned | 2021-06-23T19:49:54Z | |
dc.date.available | 2021-06-23T19:49:54Z | |
dc.date.issued | 2018 | |
dc.department | BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.description.abstract | Freshness 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.sponsorship | This 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.doi | 10.2376/0003-925X-69-66 | |
dc.identifier.endpage | 74 | en_US |
dc.identifier.issn | 0003-925X | |
dc.identifier.issue | 2 | en_US |
dc.identifier.scopus | 2-s2.0-85064837480 | en_US |
dc.identifier.scopusquality | Q4 | en_US |
dc.identifier.startpage | 66 | en_US |
dc.identifier.uri | https://doi.org/10.2376/0003-925X-69-66 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12491/9647 | |
dc.identifier.volume | 69 | en_US |
dc.identifier.wos | WOS:000440877200004 | en_US |
dc.identifier.wosquality | Q4 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.institutionauthor | Evrendilek, Gülsün Akdemir | |
dc.language.iso | en | en_US |
dc.publisher | M H Schaper Gmbh Co Kg | en_US |
dc.relation.ispartof | Journal Of Food Safety And Food Quality-Archiv Fur Lebensmittelhygiene | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Lizardfish | en_US |
dc.subject | Shelf-life | en_US |
dc.subject | TVB-N | en_US |
dc.subject | Sensory Analyses | en_US |
dc.title | Assessment of the freshness changes in lessepsian Lizardfish (Saurida lessepsianus, n. sp.) during storage in ice | en_US |
dc.type | Article | en_US |