Changes in chemical, microbiological and sensory properties of marinated seafood salad during storage period

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dc.contributor.buuauthorHecer, Canan
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.tr_TR
dc.contributor.orcid0000-0003-1156-9510tr_TR
dc.contributor.researcheridAAJ-4473-2021tr_TR
dc.contributor.scopusid50661217300tr_TR
dc.date.accessioned2022-02-22T08:14:36Z
dc.date.available2022-02-22T08:14:36Z
dc.date.issued2011-10-12
dc.description.abstractThis study aimed to determine changes in chemical, microbiological and sensory properties of marinated seafood salad that contains squid, surimi, mussel, shrimp and octopus, during the storage period of five months. According to results of microbiological analyses, all raw materials and production process were fitted into hygienic rules. The acetic acid/salt ratio of all raw materials was in the acceptable limits. Results of the study showed that, TBA value is important in the evaluation of the shelf life of salads. It observed that TBA value was getting higher in parallel with the storage time. Although bacterial load of marinated seafood salads were in the consumption limits, sensory analyses showed that sensory quality of the salads was getting decrease while TBA value was getting higher at the end of 5th month at 4 degrees C.en_US
dc.identifier.citationHecer, C. vd.(2011). "Changes in chemical, microbiological and sensory properties of marinated seafood salad during storage period". African Journal of Agricultural Research, 6(22), 5087-5090.en_US
dc.identifier.endpage5090tr_TR
dc.identifier.issn1991-637X
dc.identifier.issue22tr_TR
dc.identifier.scopus2-s2.0-80054866257tr_TR
dc.identifier.startpage5087tr_TR
dc.identifier.urihttps://www.semanticscholar.org/paper/Changes-in-chemical%2C-microbiological-and-sensory-of-Hecer/a39628b5321ef58cff4665dc0bc5f00d2882e303
dc.identifier.urihttp://hdl.handle.net/11452/24577
dc.identifier.volume6tr_TR
dc.identifier.wos000298503700009tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.relation.journalAfrican Journal of Agricultural Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAgricultureen_US
dc.subjectMarinated seafood saladen_US
dc.subjectChemicalen_US
dc.subjectMicrobiologicalen_US
dc.subjectSensory propertiesen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectCephalopodaen_US
dc.subjectDecapoda (Crustacea)en_US
dc.subjectOctopusen_US
dc.subjectOstracodaen_US
dc.subject.scopusFillets; Psychrotrophic Bacteria; Modified Atmosphere Packagingen_US
dc.subject.wosAgriculture, multidisciplinaryen_US
dc.titleChanges in chemical, microbiological and sensory properties of marinated seafood salad during storage perioden_US
dc.typeArticle

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