Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

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dc.contributor.buuauthorGüldaş, Metin
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.orcid0000-0002-5187-9380tr_TR
dc.contributor.researcheridAAJ-4473-2021tr_TR
dc.contributor.researcheridU-1332-2019tr_TR
dc.contributor.scopusid35617778500tr_TR
dc.contributor.scopusid50661217300tr_TR
dc.date.accessioned2022-01-21T12:16:46Z
dc.date.available2022-01-21T12:16:46Z
dc.date.issued2012
dc.description.abstractEffects 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.en_US
dc.identifier.citationGüldaş, 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.en_US
dc.identifier.endpage267tr_TR
dc.identifier.issn0001-7213
dc.identifier.issue3tr_TR
dc.identifier.scopus2-s2.0-84872082454tr_TR
dc.identifier.startpage263tr_TR
dc.identifier.urihttps://doi.org/10.2754/avb201281030263
dc.identifier.urihttps://cyberleninka.org/article/n/1261229
dc.identifier.urihttp://hdl.handle.net/11452/24225
dc.identifier.volume81tr_TR
dc.identifier.wos000313233000009tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherVeterinarni A Farmaceuticka Univerzita Brnoen_US
dc.relation.journalActa Veterinaria Brnoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVeterinary sciencesen_US
dc.subjectSea fooden_US
dc.subjectWeight lossen_US
dc.subjectMarinationen_US
dc.subjectCarrageenanen_US
dc.subjectShelf-lifeen_US
dc.subjectCephalopodaen_US
dc.subject.scopusFillets; Psychrotrophic Bacteria; Modified Atmosphere Packagingen_US
dc.subject.wosVeterinary sciencesen_US
dc.titleInfluences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squidsen_US
dc.typeArticle
dc.wos.quartileQ3en_US

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