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Changes in chemical and sensory quality characteristics of common octopus (Octopus vulgaris Curvier, 1797) during the frozen storage period.
Abstract
Keywords
References
- Antonacopoulas, N. 1971. Comparison of Sensory and Objective Methods for Quality Evaluation of Fresh and Frozen Saltwater Fish. R. Kreuser (ed). Fish Inspection and Quality Control, Fishing News Books, 180-182.
- AOAC. 1984. Official Methods of Analyses 14th ed. Association Official Analytical Chemist, Washington D.C., USA.
- AOAC. 1995. Official Methods of Analyses 14th ed. Association Official Analytical Chemist, Washington D.C., USA.
- Atrea, I., Papavergou, A., Amvrosiadis, I., Savvaidis, I.N. 2009. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiology, 26:166-172.
- Barbosa, A., Vaz-pires, P. 2004. Quality Index Method (QIM): Development of a Sensorial Scheme for Common Octopus (Octopus vulgaris). Food Control, 15:161-168.
- Blig, E.G., Dyer, W.J. 1959. A Rapid Method of Total Lipid Extraction and Purification. Canadian Journalof Biochemistry and Physiology, 37:911- 917.
- Çaklı, Ş. 2008. Fish Processing Technology 2 (in Turkish). Ege Üniversitesi Basımevi, Bornova-İzmir.
- Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28:350.
Details
Primary Language
Turkish
Subjects
-
Journal Section
-
Authors
Evren Burcu Şen
Şükran Çaklı
Publication Date
September 1, 2011
Submission Date
December 7, 2015
Acceptance Date
-
Published in Issue
Year 1970 Volume: 28 Number: 3