TrAgLor - Turkish Agricultural Learning Objects Repository

Object Summary

Effect of Gelatin Coating Incorporated with Chitosan on The Chemical, Physical, Microbiological and Sensory Quality of Sea Bream (Sparus aurata L., 1758) Fillets

Title of object

Effect of Gelatin Coating Incorporated with Chitosan on The Chemical, Physical, Microbiological and Sensory Quality of Sea Bream (Sparus aurata L., 1758) Fillets

Object description

Chitosan was used in gelatin coatings to maintain the quality of refrigerated seabream fillets over a period of 12 days. Fish fillets were coated with a solution of 15% fish gelatin incorporated with %0.5 and %1 chitosan and then stored in refrigerator (4+-1 oC). Coating's preservative effect was assessed periodically (every 3 days) by microbial analyses (Total bacterial counts), chemical determinations (total volatile basic nitrogen, thiobarbituric acid, peroxide value, free fatty acid), physic...

Language of object

Turkish

Author(s) / Publisher

Çiğdem Dikel

Discipline(s)

Fish and Aquatic Products

Keywords

gelatin, sparus aurata, shelf life, chitosan

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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