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Effect of potassium sorbate on the quality of chub mackerel fillets

dc.contributor.authorMETIN, Sühendan
dc.contributor.authorERKAN, Nalan
dc.contributor.authorOzden, O
dc.contributor.authorVARLIK, C
dc.date.accessioned2021-03-03T17:26:57Z
dc.date.available2021-03-03T17:26:57Z
dc.date.issued2001
dc.identifier.citationERKAN N., METIN S., VARLIK C., Ozden O., "Effect of potassium sorbate on the quality of chub mackerel fillets", DEUTSCHE LEBENSMITTEL-RUNDSCHAU, cilt.97, sa.11, ss.427-431, 2001
dc.identifier.issn0012-0413
dc.identifier.othervv_1032021
dc.identifier.otherav_49ccbecf-1676-4b7d-b634-36f6fdcd82c7
dc.identifier.urihttp://hdl.handle.net/20.500.12627/53039
dc.description.abstractChub mackerel fillets were dipped in different concentrations of potassium sorbate, packaged under vacuum and stored at + 4 +/- 1 degreesC for 12 days. The microbiological and chemical changes (pH, TVB-N and TMA-N) of the samples were examined. Sensory evaluations were also performed. Untreated samples were stored under the same conditions and evaluated as the control group. Treated fillets had a lower microbial load and their chemical and sensorical parameters shomed smaller changes when compared with the control group. Submerging into potassium sorbate prolongs storage quality without any quality changes for 9 days.
dc.language.isoeng
dc.subjectFood Science
dc.subjectLife Sciences
dc.subjectZiraat
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleEffect of potassium sorbate on the quality of chub mackerel fillets
dc.typeMakale
dc.relation.journalDEUTSCHE LEBENSMITTEL-RUNDSCHAU
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume97
dc.identifier.issue11
dc.identifier.startpage427
dc.identifier.endpage431
dc.contributor.firstauthorID68488


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