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dc.contributor.authorTosun, Sehnaz Yasemin
dc.contributor.authorUlusoy, Safak
dc.contributor.authorAlakavuk, Didem Ucok
dc.date.accessioned2021-03-05T16:29:37Z
dc.date.available2021-03-05T16:29:37Z
dc.identifier.citationTosun S. Y. , Alakavuk D. U. , Ulusoy S., "Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4 +/- 1 degrees C", AQUATIC SCIENCES AND ENGINEERING, cilt.33, ss.117-123, 2018
dc.identifier.othervv_1032021
dc.identifier.otherav_c0e3b206-61b7-4f2e-8109-96e7f5653c0e
dc.identifier.urihttp://hdl.handle.net/20.500.12627/128025
dc.identifier.urihttps://doi.org/10.26650/ase2018428669
dc.description.abstractThis study investigated the changes in quality of pasteurized mussels during storage at 4 degrees C +/- 1 degrees C. Mussels (Mytilus galloprovincialis) were harvested from the Marmara Sea in March. The mussel flesh was packed with lemon juice, apple vinegar, finely chopped onion, salt, and black pepper. Then, all the packets were pasteurized (at 70 degrees C for 8 min) and stored for 21 days at 4 degrees C +/- 1 degrees C. Results showed that the contents of protein, fat, and ash of pasteurized mussels were significantly higher (p<0.05) than those of raw samples. The moisture content of mussels was significantly decreased (p<0.05) after heat treatment. The meat yield of pasteurized mussels was 10.42%. Sensory evaluation results indicated that the acceptability of pasteurized mussels at refrigerated storage was limited to 9 days. The TVB-N value of pasteurized samples exceeded the acceptability limit of 22-25 mg/100 g on the 9th day. The TMA-N amount of pasteurized mussels remained lower than the acceptability limit during storage. The initial microbial load of the mussel samples reduced after the pasteurization process. This reduction was observed in the total mesophilic and psychrophilic bacterial count, with the yeast mold counts after pasteurization being 2.44, 2.07, and 2.37 log cfu/g, respectively.
dc.language.isoeng
dc.subjectToprak ve Su Muhafazası ve Amenajmanı
dc.subjectSu Hasadı
dc.subjectZiraat
dc.subjectToprak ve Bitki Besleme
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectDENİZ VE TATLISU BİYOLOJİSİ
dc.titleQuality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4 +/- 1 degrees C
dc.typeMakale
dc.relation.journalAQUATIC SCIENCES AND ENGINEERING
dc.contributor.departmentİstanbul Üniversitesi , Su Ürünleri Fakültesi , Avlama Ve İşleme Teknolojisi
dc.identifier.volume33
dc.identifier.startpage117
dc.identifier.endpage123
dc.contributor.firstauthorID2214524


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