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The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet

Date
2007
Author
Uecok, Didem
Sengoer, Gülgün Fatma
Mol, Sühendan
Metadata
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Abstract
In this study, spiny dogfish fillets were soaked in 10% brine ( 1:2 w fillet/v solution) for 30 min. Then they were dipped in a solution containing 0. 1% ascorbic acid and 1.0% citric acid ( 1:2 w/v) for 5 min. All samples were covered with ice and stored at 3 IT for 12 days. Sensory, chemical, and bacteriological analyses were done in every 3 days. Sensory values were 3 and 5; pH values were 7.03 and 6.87; mesophilic aerobic bacteria counts were 5.77 and 5.56 for the control and treated samples, respectively, at the 12th day and these values were significantly (p < 0.05) different. Control samples were marketable on the 9th day and spoiled on the 12th day of storage while the treated samples were still marketable. It was seen that treatment of the spiny dogfish fillet with salt, ascorbic acid, citric acid increased the shelf life.
URI
http://hdl.handle.net/20.500.12627/122367
https://doi.org/10.1300/j030v16n01_08
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Creative Commons Lisansı

İstanbul Üniversitesi Akademik Arşiv Sistemi (ilgili içerikte aksi belirtilmediği sürece) Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.

DSpace software copyright © 2002-2016  DuraSpace
Contact Us | Send Feedback
Theme by 
Atmire NV