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Determination of some quality parameters of fishballs prepared from raw and boiled fish

Date
2004
Author
VARLIK, C
Erkan, Nuray
Mol, S
AKKUS, O
Metadata
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Abstract
The shelf life of fishballs prepared using raw and boiled fish was examined during cold storage (+4 degreesC +/- 1). Sensory, physical (loss of weight), chemical (TVB-N, TMA-N) and microbiological analyses (aerobic mesophilic bacteria, total psychrophilic bacteria) of fishballs made from raw and boiled anchovies and stored under cold storage conditions were carried out every 3 days. All analyses were carried out with two repetitions. The shelf life of fishballs was 9 days at +4 degreesC +/- 1 according to the results of the sensory, physical, chemical and microbiological analyses.
URI
http://hdl.handle.net/20.500.12627/161562
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İstanbul Üniversitesi Akademik Arşiv Sistemi (ilgili içerikte aksi belirtilmediği sürece) Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.

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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