TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

Determination of Sensory, Chemical and Microbiological Quality Parameters of Smoked and Marinated Mackerel (Scomber scombrus)

Title of object

Determination of Sensory, Chemical and Microbiological Quality Parameters of Smoked and Marinated Mackerel (Scomber scombrus)

Object description

The quality of smoked mackerel marinate (Scomber scombrus) with or without dill leaves stored at 4oC was investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acids (FFA)) and microbiological parameters (total aerobic count (TVC), coliform, E.coli, Staphylococcus aureus during 9 months of storage. Sensory scores of smoked mackerel marinates with or without in terms of appearance, odour, flavor and texture sli...

Language of object

Turkish

Author(s) / Publisher

Esra Balıkçı

Discipline(s)

Fish and Aquatic Products

Keywords

marination, smoking, mackerel, quality parameters

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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