Please use this identifier to cite or link to this item:
Title: Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids
Authors: Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.
Güldaş, Metin
Hecer, Canan
Keywords: Veterinary sciences
Sea food
Weight loss
Issue Date: 2012
Publisher: Veterinarni A Farmaceuticka Univerzita Brno
Citation: Güldaş, M. ve Hecer, C. (2012). "Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids". Acta Veterinaria Brno, 81(3), 263-267.
Abstract: Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.
ISSN: 0001-7213
Appears in Collections:Scopus
Web of Science

Files in This Item:
File Description SizeFormat 
Güldaş_Hecer_2012.pdf579.56 kBAdobe PDFThumbnail

This item is licensed under a Creative Commons License Creative Commons