Determination of Shelf Life in Fried and Boiled Frog Meat Stored in Refrigerator in 3.2± 1.08°C

Şükran Çaklı; Duygu Kışla; Aslı Cadun; Tolga Dinçer; Emre Cağlak

TR EN

Buzdolabında 3,2±1,08 °C’da depolanan kızartılmış ve haşlanmış kurbağa etinin raf ömrünün tespiti

Öz

Bu kıyaslama çalışması farklı pişirme metotlarının bütün kurbağa eti üzerindeki etkileri üzerine yapılmıştır. Haşlama ve kızartma pişirme metotları kullanılmış örnekler raf ömrünün tespit edilmesi için buzdolabı şartlarında (3,2± 1,08 oC) depolanmıştır. Haşlanmış olan örnekler kimyasal ve duyusal analizler açısından kızarmış örneklere göre daha iyi sonuçlar vermiştir. Kızartılmış ürünlerin TBA değerleri 10.60± 0.12 (mg malonaldehit/kg) bulunur iken haşlanmış örneklerde 8.16±0.57 (mg malonaldehit/kg) olduğu görülmüştür. Depolamanın 9. gününde, duyusal olarak da ransidite tespit edilmiştir. Tüm örnekler parlaklıklarını renk analiz sonucuna göre yitirmişlerdir. Doku profil analizi sonuçları göstermiştir ki sertlik, çiğnenebilirlik, elastiklik ve dış yapışkanlık parametreleri açısından kızartılmış ve haşlanmış ürünler arasında istatistiksel farklılıklar tespit edilmiştir. Kimyasal analizlere göre, kurbağa eti gerek kızartılarak gerek ise haşlanarak buzdolabında dokuz güne kadar raf ömrüne sahiptir.

Anahtar Kelimeler

References

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Şükran Çaklı

Duygu Kışla

Aslı Cadun

Tolga Dinçer

Emre Cağlak

Publication Date

June 1, 2009

Submission Date

December 7, 2015

Acceptance Date

-

Published in Issue

Year 1970 Volume: 26 Number: 2

IZ

https://izlik.org/JA48BW45FG

Cite

RIS / Bibtex

APA

Çaklı, Ş., Kışla, D., Cadun, A., Dinçer, T., & Cağlak, E. (2009). Determination of Shelf Life in Fried and Boiled Frog Meat Stored in Refrigerator in 3.2± 1.08°C. Ege Journal of Fisheries and Aquatic Sciences, 26(2), 115-119. https://izlik.org/JA48BW45FG

Determination of Shelf Life in Fried and Boiled Frog Meat Stored in Refrigerator in 3.2± 1.08°C

Buzdolabında 3,2±1,08 °C’da depolanan kızartılmış ve haşlanmış kurbağa etinin raf ömrünün tespiti

Öz

Anahtar Kelimeler