TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

Chemical And Sensory Quality Changes In Peregrine Shrimp (Metapenaeus Stebbingi) Marinade During Refrigerated (+4 oC) Storage

Title of object

Chemical And Sensory Quality Changes In Peregrine Shrimp (Metapenaeus Stebbingi) Marinade During Refrigerated (+4 oC) Storage

Object description

In this study, the marination of peregrine shrimp, which is caught abundantly from the North Eastern Mediterranean Sea, offered for foreign and domestic markets, and chemical and sensory changes during the storage process of this marinated shrimp, were investigated. The marinating process was performed in 4 % acetic acid and 10 % sodium chloride solution for 24 hours. The shrimp:solution ratio was (1:1.5). Statistically significant variations were observed at the chemical and sensory measurement...

Language of object

Turkish

Author(s) / Publisher

Selin Karıştır

Discipline(s)

Food Processing

Keywords

Peregrine shrimp, North Eastern Mediterranean Sea, Marination, Shelf-life

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


Annotations on the Object


Comments / Feedback / Suggestions







Please enter the result of the operation above in this box.