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Effects on the specific quality parameters of yellowfin tuna (Thunnus albacares) during precooking and sterilization

dc.contributor.authorSenturk, A
dc.contributor.authorBaygar, T
dc.date.accessioned2021-03-06T12:27:27Z
dc.date.available2021-03-06T12:27:27Z
dc.date.issued2003
dc.identifier.citationBaygar T., Senturk A., "Effects on the specific quality parameters of yellowfin tuna (Thunnus albacares) during precooking and sterilization", TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.27, ss.943-947, 2003
dc.identifier.issn1300-0128
dc.identifier.othervv_1032021
dc.identifier.otherav_f3ef8cc7-44f9-4285-8153-b00adf9a1f80
dc.identifier.urihttp://hdl.handle.net/20.500.12627/159944
dc.description.abstractThe objective of this study was to determine changes in the quality of yellowfin tuna (Thunnus albacares) during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine and pH analyses were performed in order to determine the quality of the samples.
dc.language.isoeng
dc.subjectSağlık Bilimleri
dc.subjectVeteriner Bilimleri
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.titleEffects on the specific quality parameters of yellowfin tuna (Thunnus albacares) during precooking and sterilization
dc.typeMakale
dc.relation.journalTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
dc.contributor.department, ,
dc.identifier.volume27
dc.identifier.issue4
dc.identifier.startpage943
dc.identifier.endpage947
dc.contributor.firstauthorID167099


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