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Clasical methods on the seafood freshness and quality determination.

Year 2014, Volume: 31 Issue: 2, 105 - 111, 01.06.2014

Soner Çetinkaya Şengül Bilgin Ömer Osman Ertan

https://doi.org/10.12714/egejfas.2014.31.2.07
Cited By: 1

Abstract

Keywords

-

References

  • Agemura, T., Joy, D. C., 2002. Fish-Eye Optics for the Scanning Electron Microscope. Microsc. Microanal, 8 (02): 716-717
  • Alasalvar, C., Taylor, K. D. A., Öksüz, A., Gartwaite, T., Alexis, M. N., Grigorakis, K., 2001. Freshness Assessment of Cultured Sea Bream (Sparus auratus) by Chemical, Physical and Sensory Methods. Food Chemistry, 72: 33-40. doi: 10.1016/S0308-8146(00)00196-5
  • Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbacılık Hizmetleri, İzmir. 130 s.
  • Barbosa, A., Vaz-Pires, P. 2004. Quality Index Method (QIM): Development of a Sensorial Scheme for Commmon Octopus Optopus vulgaris). Food Control, 15: 161-168. doi: 10.1016/S0956-7135(03)00027-6
  • Benedito, J., Carcel, J. A., Rossello, C., Mulet, A., 2001. Composition Assessment of Raw Meat Mixtures Using Ultrasonics. Meat Science, 57(4): 365–370. doi: 10.1016/S0309-1740(00)00113-3
  • Berkel, B. M., Boogaard, B., Heijnen, C., 2004. Preservation of Fish and Meat Agrodok 12. Agromisa Foundation, Wageningen, the Netherlands. 86 p.
  • Careche, M., Barroso, M., 2009. Instrumental Texture Measurement. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 214-239.
  • Coppes, Z., Pavlisko, A., Vecchi, S. 2002. Texture Measurements in Fish and Fish Products. Journal of Aquatic Food Product Technology, 11 (1): 89- 105. doi: 10.1300/J030v11n01_08
  • Çaklı, Ş. 2007. Su Ürünleri İşleme Teknolojisi. Cilt 1. Ege Üniversitesi Yayınları. No:76. Ege Üniversitesi Basımevi, Bornova, İzmir. 696 s.
  • Gülyavuz, H., Ünlüsayın, M., 1999. Su Ürünleri İşleme Teknolojisi, Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fak. Ders Kitabı, Şahin Matbaası, Ankara. 366 s.
  • Huss, H. H., 1995. Quality and Quality Changes in Fresh Fish. Fao Fisheries Technical Paper- 348, Rome. 172 p.
  • Johnston, W. A., Nicholson, F. J., Roger, A., Stroud, G. D., 1994. Freezing and Refrigerated Storage in Fisheries. FAO Fisheries Technical Paper. No 340, Rome, FAO. 143 p.
  • Jorgensen, B. M., Oehlenschlager, J., Olafsdottir, G., Tryggvadottir, S. V., Careche, M., Heia, K., Nesvadba, P., Nunes, M. L., Poli, B. M., Di Natale, C., Perez-Villareal, B., Ballo, H., Luten, J., Smelt, A, Denton, W., Bossier, P., Hattula, T., Akesson, G., 2003. A study of the attitudes of the European fish sector towards quality monitoring and labelling. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 57-74.
  • Larmond, E., 1977. Laboratory Methods for Seonsory Evaluation of Food. Research Branch. Canadian Government Publishing Centre. Ottawa, Canada. 74 p.
  • Lawless, H. T., Hildegarde, H., 2010. Sensory Evaluation of Food Principles and Practices. Springer, NY, USA. 596 p. doi: 10.1007/978-1-4419-6488-5
  • Martinsdottir, E., Luten, J. B., Schelvis-Smit, A. A. M., Hyldig, G., 2003. Developments of QIM- Past and Future. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 265-272.
  • Martinsdottir, E., Schelvis, R., Hyldig, G., Sveinsdottir, K., 2009a. Sensory evaluation of Fishery Products Quality, Safety and Authenticity, Rehbein, H., Oehlenschlager, J. (Eds). Wiley-Blackwell, USA. pp. 411- 424. doi: 10.1002/9781444322668.ch19
  • Martinsdottir, E., Schelvis, R., Hyldig, G., Sveinsdottir, K. 2009b. Sensory evaluation of Fishery Products Quality, Safety and Oehlenschlager, J. (Eds). Wıley-Blackwell, USA. pp. 425 - 443. doi: 10.1002/9781444322668.ch19
  • Authenticity, Rehbein, H.,
  • Meilgaard, M., Civille, G. V., Carr, B. T., 1991. Sensory Evaluation Techniques. 2nd ed. CRC Press, Bocan Raton, FA, USA. 364 p.
  • Morzel, M., Sheehan, E. M., Delahunty, C. M., Aredt, E. K., 1999. Sensory Evaluation of Lightly Preserved Salmon Using Free-Choise Profilling. International Journal of Food Science and Technology, 34: 115-123. doi: 10.1046/j.1365-2621.1999.00239.x
  • Murray, J., Burt, J. R., 2001. The Composition of Fish. Ministry of Technology. Torry http://www.fao.org/wairdocs/tan/x5916e/x5916e00.htm#Accompanying% 20Notes Erişim Tarihi: 19.02.2014. Torry Advisory

Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler.

Year 2014, Volume: 31 Issue: 2, 105 - 111, 01.06.2014

Soner Çetinkaya Şengül Bilgin Ömer Osman Ertan

https://doi.org/10.12714/egejfas.2014.31.2.07
Cited By: 1

Abstract

Kaliteli ürünlerin kaliteli kaynaktan ve en yüksek düzeyde sağlık koşullarına uyarak üretilmesi gerekir. Su ürünleri kolay bozulur gıdalar grubunda yer alır. Gıda endüstrisinin mamul madde üretiminde hammadde olarak su ürünleri de kullanılmaktadır. Tüketici sağlığının korunması için, üretim işlem basamaklarına geçilmeden uygun yöntemlerle hammaddenin kalite ve tazeliğinin kontrol ve denetimi gerekir. Bu kontrol ve denetim uluslar arası ticaret için de önemlidir. Bu çalışmada su ürünlerinin tazelik ve kalite denetimlerinde geçmişten bugüne kullanılmakta olan fiziksel, kimyasal, mikrobiyolojik ve duyusal yöntemler incelenmiştir

Keywords

Tazelik Su ürünleri Kalite Fiziksel Kimyasal Mikrobiyolojik Duyusal

References

  • Agemura, T., Joy, D. C., 2002. Fish-Eye Optics for the Scanning Electron Microscope. Microsc. Microanal, 8 (02): 716-717
  • Alasalvar, C., Taylor, K. D. A., Öksüz, A., Gartwaite, T., Alexis, M. N., Grigorakis, K., 2001. Freshness Assessment of Cultured Sea Bream (Sparus auratus) by Chemical, Physical and Sensory Methods. Food Chemistry, 72: 33-40. doi: 10.1016/S0308-8146(00)00196-5
  • Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbacılık Hizmetleri, İzmir. 130 s.
  • Barbosa, A., Vaz-Pires, P. 2004. Quality Index Method (QIM): Development of a Sensorial Scheme for Commmon Octopus Optopus vulgaris). Food Control, 15: 161-168. doi: 10.1016/S0956-7135(03)00027-6
  • Benedito, J., Carcel, J. A., Rossello, C., Mulet, A., 2001. Composition Assessment of Raw Meat Mixtures Using Ultrasonics. Meat Science, 57(4): 365–370. doi: 10.1016/S0309-1740(00)00113-3
  • Berkel, B. M., Boogaard, B., Heijnen, C., 2004. Preservation of Fish and Meat Agrodok 12. Agromisa Foundation, Wageningen, the Netherlands. 86 p.
  • Careche, M., Barroso, M., 2009. Instrumental Texture Measurement. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 214-239.
  • Coppes, Z., Pavlisko, A., Vecchi, S. 2002. Texture Measurements in Fish and Fish Products. Journal of Aquatic Food Product Technology, 11 (1): 89- 105. doi: 10.1300/J030v11n01_08
  • Çaklı, Ş. 2007. Su Ürünleri İşleme Teknolojisi. Cilt 1. Ege Üniversitesi Yayınları. No:76. Ege Üniversitesi Basımevi, Bornova, İzmir. 696 s.
  • Gülyavuz, H., Ünlüsayın, M., 1999. Su Ürünleri İşleme Teknolojisi, Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fak. Ders Kitabı, Şahin Matbaası, Ankara. 366 s.
  • Huss, H. H., 1995. Quality and Quality Changes in Fresh Fish. Fao Fisheries Technical Paper- 348, Rome. 172 p.
  • Johnston, W. A., Nicholson, F. J., Roger, A., Stroud, G. D., 1994. Freezing and Refrigerated Storage in Fisheries. FAO Fisheries Technical Paper. No 340, Rome, FAO. 143 p.
  • Jorgensen, B. M., Oehlenschlager, J., Olafsdottir, G., Tryggvadottir, S. V., Careche, M., Heia, K., Nesvadba, P., Nunes, M. L., Poli, B. M., Di Natale, C., Perez-Villareal, B., Ballo, H., Luten, J., Smelt, A, Denton, W., Bossier, P., Hattula, T., Akesson, G., 2003. A study of the attitudes of the European fish sector towards quality monitoring and labelling. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 57-74.
  • Larmond, E., 1977. Laboratory Methods for Seonsory Evaluation of Food. Research Branch. Canadian Government Publishing Centre. Ottawa, Canada. 74 p.
  • Lawless, H. T., Hildegarde, H., 2010. Sensory Evaluation of Food Principles and Practices. Springer, NY, USA. 596 p. doi: 10.1007/978-1-4419-6488-5
  • Martinsdottir, E., Luten, J. B., Schelvis-Smit, A. A. M., Hyldig, G., 2003. Developments of QIM- Past and Future. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 265-272.
  • Martinsdottir, E., Schelvis, R., Hyldig, G., Sveinsdottir, K., 2009a. Sensory evaluation of Fishery Products Quality, Safety and Authenticity, Rehbein, H., Oehlenschlager, J. (Eds). Wiley-Blackwell, USA. pp. 411- 424. doi: 10.1002/9781444322668.ch19
  • Martinsdottir, E., Schelvis, R., Hyldig, G., Sveinsdottir, K. 2009b. Sensory evaluation of Fishery Products Quality, Safety and Oehlenschlager, J. (Eds). Wıley-Blackwell, USA. pp. 425 - 443. doi: 10.1002/9781444322668.ch19
  • Authenticity, Rehbein, H.,
  • Meilgaard, M., Civille, G. V., Carr, B. T., 1991. Sensory Evaluation Techniques. 2nd ed. CRC Press, Bocan Raton, FA, USA. 364 p.
  • Morzel, M., Sheehan, E. M., Delahunty, C. M., Aredt, E. K., 1999. Sensory Evaluation of Lightly Preserved Salmon Using Free-Choise Profilling. International Journal of Food Science and Technology, 34: 115-123. doi: 10.1046/j.1365-2621.1999.00239.x
  • Murray, J., Burt, J. R., 2001. The Composition of Fish. Ministry of Technology. Torry http://www.fao.org/wairdocs/tan/x5916e/x5916e00.htm#Accompanying% 20Notes Erişim Tarihi: 19.02.2014. Torry Advisory
There are 22 citations in total.

Details

Primary Language Turkish
Journal Section Review
Authors

Soner Çetinkaya

Şengül Bilgin

Ömer Osman Ertan

Publication Date June 1, 2014
Submission Date December 7, 2015
Published in Issue Year 2014 Volume: 31 Issue: 2

Cite

APA Çetinkaya, S., Bilgin, Ş., & Ertan, Ö. O. (2014). Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler. Ege Journal of Fisheries and Aquatic Sciences, 31(2), 105-111. https://doi.org/10.12714/egejfas.2014.31.2.07

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https://doi.org/10.12714/egejfas.37.1.10