TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

Sensory Chemical And Microbiological Changes Of Marinated Anchovy (Engraulis engrasicholus L., 1758 )

Title of object

Sensory Chemical And Microbiological Changes Of Marinated Anchovy (Engraulis engrasicholus L., 1758 )

Object description

The aim of this study was to determine the sensorial, chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus L., 1758) fillets stored at 0-2 °C. Total volatile basic nitrogen (TVB-N mg/N 100g), thiobarbituric acid (TBA, mg malonaldehyde/100g), peroxide (PV-meq/kg), free fatty acid (Oleic acid %), biogenic amines and pH were considered as chemical criteria of fish flesh. Total aerobic count, psychrotrophic flora count, mould-yeast, coliform, E.coli, Salmonella Staphylo...

Language of object

Turkish

Author(s) / Publisher

İlkan Ali Olgunoğlu

Discipline(s)

Food Processing, Aquatic Sciences Related

Keywords

Marination, Anchovy, Fillet, Storage, Histamine

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

18U

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No


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