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Year 2016, Volume 33, Issue 1, 55 - 61, 01.02.2016
https://doi.org/10.12714/egejfas.2016.33.1.11

Abstract

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References

  • Antonacopoulos, N., & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: a third collaborative study by West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 189: 309-316. doi: 10.1007/BF01683206
  • Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. The Journal of Applied Poultry Research, 16 (1): 113-120. doi: 10.1093/japr/16.1.113
  • AOAC (1984). Official methods of analysis of the Association of Official Analytical Chemists. 14th ed. Washington, DC.
  • AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists. 2 vols. 15th ed. Washington, DC.
  • AOCS (1998). In Official Methods and Recommended Practices of the American Oil Chemists’ Society; 5th Edition, Champaign, IL.
  • Baran, I., & Ongan, T. (1988). Limnological characteristics of Gala lake, fishing issues and recommendations. Gala Gölü ve Sorunları Sempozyumu, Doğal Hayatı Koruma Derneği Bilimsel Yayınlar Serisi, 46-54.
  • Bligh, E.G., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 911-917. doi: 10.1139/o59-099
  • Cabrer, A.I., Casales, M.R., & Yeannes, M.I. (2002). Physical and chemical changes in anchovy (Engraulis anchoita) flesh during marination. Journal of Aquatic Food Product Technology, 11(1): 19-31. doi:10.1300/J030v11n01_03
  • Can, P.Ö., Yalçın, H., & Arslan, A. (2011). Assessment of quality criteria of Cyprinus carpio fillets marinated with eugenole solution for different time (in Turkish with English abstract). The Black Sea Journal of Science, 2(5): 17-27.
  • Çoban, Ö.E., & Özpolat, E. (2011). Assessment with various sauces of marinated red Mullet (Mullus barbatus barbatus L., 1758) by different acetic acids solutions (in Turkish with English abstract). SDU Journal of Science (E-Journal), 6(1): 26-34.
  • Çolakoğlu, F.A., (2004). The Effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp). Turkish Journal of Veterinary and Animal Sciences, 28: 239-247. doi: 10.3923/pjbs.2007.3002.3005
  • Cui, Z.H., Wang, Y., & Qin, J.G. (2006). Compensatory growth of group‐held gibel carp, Carassius auratus gibelio (Bloch), following feed deprivation. Aquaculture Research, 37(3): 313-318.
  • FDA/BAM (2002). Food and drug analyses/bacteriological analytical manual, Aerobic plate count. Edition 8, Chapter 3, January.
  • Gürgün, V., & Halkman, K.T. (1990). Mikrobiyolojide sayım yöntemleri. Gıda Teknolojisi Derneği, Yayın No:7, San Basım, Ankara.
  • Huss, H.H. (1995). Quality and Quality Changes in Fresh Fish. Technical paper: 348, Rome: Food and Agriculture Organization (FAO) of the United Nations 132.
  • İnanlı, A.G., Özpolat, E., Çoban, E.O., & Karaton, N. (2010). Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce (in Turkish with English abstract). Journal of FisheriesSciences.com, 4(4): 455-461. doi: 10.3153/jfscom.2010049
  • Karl, H. (1994). Überlegungen zur berechnung der salz-und sauregehalte im fischgewebewasser von marinierten fischereierzeugnissen. Fischwirtschaft, 41(1): 47-59. doi: 10.1007/s13197-011-0597-4
  • Karl, H., Roepstorf, A., Huss, H.H., & Bloemsma, B. (1995). Survival of Anisakis larvae in marinated herring fillets. International Journal of Food Science & Technology, 29: 661-670. doi: 10.1111/j.1365-2621.1994.tb02107.x
  • Kılınç, B., & Çaklı, S. (2005). Determination of the shelf-life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control, 16: 639–644. doi: 10.1016/j.foodcont.2004.07.004
  • Manthey, M., Karnop, G., & Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science & Technology, 23: 1-9. doi: 10.1111/j.1365-2621.1988.tb00543.x
  • Olgunoğlu, İ.A. (2007). Sensory, chemical and microbiological changes of marinated anchovies (Engraulis encrasicolus L. 1758), (in Turkish), PhD thesis, Cukurova University, Institute of Science and Technology, Adana
  • Özcan G. (2007). Distribution of non-indigenous fish species, Prussian carp Carassius gibelio (Bloch, 1782) in the Turkish freshwater systems. Pakistan Journal of Biological Sciences, 10: 4241–4245. doi: 10.3923/pjbs.2007.4241.4245
  • Özden, O., & Varlık, C. (2004). Marinat Teknolojisi. In: C. Varlık (Ed.) Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi, (s. 205-230), İstanbul.
  • Özpolat, E., Çoban, Ö.E., & Patır, B. (2010). The sensory features of rainbow trout (Oncorhynchus mykiss) marinades prepared in different acetic acid and eugenol ratios. Journal of FisheriesSciences.com, 4(4): 329-336. doi: 10.3153/jfscom.2010036
  • Poligne, I., & Collignan, A. (2000). Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids. Quality and stability of the product. Lebensmittel Wissenschaft und Technology, 33: 202-209. doi: 10.1006/fstl.2000.0635
  • Sallam, K.H.I., Ahmed, A.M., Elgazzar, M.M., & Eldaly, E.A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vacuum-packaged storage at 4 ºC. Food Chemistry, 102(4): 1061-1070. doi: 10.1016/j.foodchem.2006.06.044
  • Sen, M.K.C., & Temelli, S. (2003). Microbiological and chemical qualities of marinated anchovy prepared with different vegetable additives and sauce. Revue de Medicine Veterinaire, 154: 703-707.
  • Siriskar, D.A., Khedkar, G.D., & Lior, D. (2013). Production of salted and pressed anchovies (Stolephorus sp.) and it’s quality evaluation during storage, The Journal of Food Science and Technology, 50(6): 1172-1178. doi: 10.1007/s13197-011-0450-9
  • Tarkan, A.S., Gaygusuz, Ö., Gürsoy, Ç., Acıpınar, H., & Bilge, G. (2006). A new predator species Carassius gibelio (Bloch, 1782) in Marmara Region: successful or not. 1. Balıklandırma ve Rezervuar Yönetimi Sempozyumu, Antalya.
  • Tarladgis, B.G., Watts, B.M., & Younathan, M.T.A. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48. doi: 10.1007/BF02630824
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S., & Baygar, T. (2004). Su ürünleri işleme teknolojisi İstanbul Üniversitesi Basım Yayınevi, Istanbul.
  • Varlık, C., Uğur, M,, Gökoğlu, N., & Gün, H. (1993a). The effect of temperature on the penetration of vinegar/salt (in Turkish with English abstract). Gıda, 18(4): 223-228.
  • Varlık, C., Uğur, M., Gökoğlu, N., & Gün, H. (1993b). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği, 17: 174.
  • Zou, Z., Cui, Y., Gui, J., & Yang, Y. (2000). Growth and feeding utilisation in two strains of gibel carp, Carassius auratus gibelio: paternal effects in a gynogenetic fish. Journal of Applied Ichthyology, 17: 54-58. doi: 10.1046/j.1439-0426.2001.00245.x
  • Wenjiao, F., Yongkui, Z., Pan, D., & Yuwen, Y. (2013). Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech Journal of Food Sciences, 31: 451-456

Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Year 2016, Volume 33, Issue 1, 55 - 61, 01.02.2016
https://doi.org/10.12714/egejfas.2016.33.1.11

Abstract

In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated.  The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil).  Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P<0,05). At the end of 135 days of storage,  sensory analysis results pointed out that the marinades of group B did not exceed  acceptible limit values (P<0,05). The overall microbial load of the fresh samples decreased through out the storage period (P<0,05). By sensory data, shelf life of sauced gibel carp marinades were 120 days (control), 105 days (group A) and 135 days (group B).

References

  • Antonacopoulos, N., & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: a third collaborative study by West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 189: 309-316. doi: 10.1007/BF01683206
  • Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. The Journal of Applied Poultry Research, 16 (1): 113-120. doi: 10.1093/japr/16.1.113
  • AOAC (1984). Official methods of analysis of the Association of Official Analytical Chemists. 14th ed. Washington, DC.
  • AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists. 2 vols. 15th ed. Washington, DC.
  • AOCS (1998). In Official Methods and Recommended Practices of the American Oil Chemists’ Society; 5th Edition, Champaign, IL.
  • Baran, I., & Ongan, T. (1988). Limnological characteristics of Gala lake, fishing issues and recommendations. Gala Gölü ve Sorunları Sempozyumu, Doğal Hayatı Koruma Derneği Bilimsel Yayınlar Serisi, 46-54.
  • Bligh, E.G., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 911-917. doi: 10.1139/o59-099
  • Cabrer, A.I., Casales, M.R., & Yeannes, M.I. (2002). Physical and chemical changes in anchovy (Engraulis anchoita) flesh during marination. Journal of Aquatic Food Product Technology, 11(1): 19-31. doi:10.1300/J030v11n01_03
  • Can, P.Ö., Yalçın, H., & Arslan, A. (2011). Assessment of quality criteria of Cyprinus carpio fillets marinated with eugenole solution for different time (in Turkish with English abstract). The Black Sea Journal of Science, 2(5): 17-27.
  • Çoban, Ö.E., & Özpolat, E. (2011). Assessment with various sauces of marinated red Mullet (Mullus barbatus barbatus L., 1758) by different acetic acids solutions (in Turkish with English abstract). SDU Journal of Science (E-Journal), 6(1): 26-34.
  • Çolakoğlu, F.A., (2004). The Effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp). Turkish Journal of Veterinary and Animal Sciences, 28: 239-247. doi: 10.3923/pjbs.2007.3002.3005
  • Cui, Z.H., Wang, Y., & Qin, J.G. (2006). Compensatory growth of group‐held gibel carp, Carassius auratus gibelio (Bloch), following feed deprivation. Aquaculture Research, 37(3): 313-318.
  • FDA/BAM (2002). Food and drug analyses/bacteriological analytical manual, Aerobic plate count. Edition 8, Chapter 3, January.
  • Gürgün, V., & Halkman, K.T. (1990). Mikrobiyolojide sayım yöntemleri. Gıda Teknolojisi Derneği, Yayın No:7, San Basım, Ankara.
  • Huss, H.H. (1995). Quality and Quality Changes in Fresh Fish. Technical paper: 348, Rome: Food and Agriculture Organization (FAO) of the United Nations 132.
  • İnanlı, A.G., Özpolat, E., Çoban, E.O., & Karaton, N. (2010). Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce (in Turkish with English abstract). Journal of FisheriesSciences.com, 4(4): 455-461. doi: 10.3153/jfscom.2010049
  • Karl, H. (1994). Überlegungen zur berechnung der salz-und sauregehalte im fischgewebewasser von marinierten fischereierzeugnissen. Fischwirtschaft, 41(1): 47-59. doi: 10.1007/s13197-011-0597-4
  • Karl, H., Roepstorf, A., Huss, H.H., & Bloemsma, B. (1995). Survival of Anisakis larvae in marinated herring fillets. International Journal of Food Science & Technology, 29: 661-670. doi: 10.1111/j.1365-2621.1994.tb02107.x
  • Kılınç, B., & Çaklı, S. (2005). Determination of the shelf-life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control, 16: 639–644. doi: 10.1016/j.foodcont.2004.07.004
  • Manthey, M., Karnop, G., & Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science & Technology, 23: 1-9. doi: 10.1111/j.1365-2621.1988.tb00543.x
  • Olgunoğlu, İ.A. (2007). Sensory, chemical and microbiological changes of marinated anchovies (Engraulis encrasicolus L. 1758), (in Turkish), PhD thesis, Cukurova University, Institute of Science and Technology, Adana
  • Özcan G. (2007). Distribution of non-indigenous fish species, Prussian carp Carassius gibelio (Bloch, 1782) in the Turkish freshwater systems. Pakistan Journal of Biological Sciences, 10: 4241–4245. doi: 10.3923/pjbs.2007.4241.4245
  • Özden, O., & Varlık, C. (2004). Marinat Teknolojisi. In: C. Varlık (Ed.) Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi, (s. 205-230), İstanbul.
  • Özpolat, E., Çoban, Ö.E., & Patır, B. (2010). The sensory features of rainbow trout (Oncorhynchus mykiss) marinades prepared in different acetic acid and eugenol ratios. Journal of FisheriesSciences.com, 4(4): 329-336. doi: 10.3153/jfscom.2010036
  • Poligne, I., & Collignan, A. (2000). Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids. Quality and stability of the product. Lebensmittel Wissenschaft und Technology, 33: 202-209. doi: 10.1006/fstl.2000.0635
  • Sallam, K.H.I., Ahmed, A.M., Elgazzar, M.M., & Eldaly, E.A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vacuum-packaged storage at 4 ºC. Food Chemistry, 102(4): 1061-1070. doi: 10.1016/j.foodchem.2006.06.044
  • Sen, M.K.C., & Temelli, S. (2003). Microbiological and chemical qualities of marinated anchovy prepared with different vegetable additives and sauce. Revue de Medicine Veterinaire, 154: 703-707.
  • Siriskar, D.A., Khedkar, G.D., & Lior, D. (2013). Production of salted and pressed anchovies (Stolephorus sp.) and it’s quality evaluation during storage, The Journal of Food Science and Technology, 50(6): 1172-1178. doi: 10.1007/s13197-011-0450-9
  • Tarkan, A.S., Gaygusuz, Ö., Gürsoy, Ç., Acıpınar, H., & Bilge, G. (2006). A new predator species Carassius gibelio (Bloch, 1782) in Marmara Region: successful or not. 1. Balıklandırma ve Rezervuar Yönetimi Sempozyumu, Antalya.
  • Tarladgis, B.G., Watts, B.M., & Younathan, M.T.A. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48. doi: 10.1007/BF02630824
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S., & Baygar, T. (2004). Su ürünleri işleme teknolojisi İstanbul Üniversitesi Basım Yayınevi, Istanbul.
  • Varlık, C., Uğur, M,, Gökoğlu, N., & Gün, H. (1993a). The effect of temperature on the penetration of vinegar/salt (in Turkish with English abstract). Gıda, 18(4): 223-228.
  • Varlık, C., Uğur, M., Gökoğlu, N., & Gün, H. (1993b). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği, 17: 174.
  • Zou, Z., Cui, Y., Gui, J., & Yang, Y. (2000). Growth and feeding utilisation in two strains of gibel carp, Carassius auratus gibelio: paternal effects in a gynogenetic fish. Journal of Applied Ichthyology, 17: 54-58. doi: 10.1046/j.1439-0426.2001.00245.x
  • Wenjiao, F., Yongkui, Z., Pan, D., & Yuwen, Y. (2013). Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech Journal of Food Sciences, 31: 451-456

Farklı soslarda 4 °C’de depolanan Gümüşi Havuz Balığı (Carassius gibelio, Bloch 1782) marinatlarının raf ömrünün belirlenmesi Latif Taşkaya • Yunus Alparslan* • Hatice Hasanhocaoğlu Yapıcı • Cansu Metin •

Year 2016, Volume 33, Issue 1, 55 - 61, 01.02.2016
https://doi.org/10.12714/egejfas.2016.33.1.11

Abstract

Bu çalışmada, farklı soslarda 4±1°C’de depolanan gümüşi havuz balığı (Carassius gibelio, Bloch 1782) marinatlarının raf ömürlerinin tespit edilmesi amaçlanmıştır. Marinasyon işlemi % 2,5 sirke ve %10 tuz ile 4±1 ºC’de 72 saatte gerçekleştirilmiştir. Marinasyon işleminden sonra balıklar solüsyondan çıkarılmış ve farklı soslar içeren (A grubu: ayçiçeği yağı ve domates salçası; B grubu: ayçiçeği yağı, sarımsak, kırmızı pul biber, kekik, fesleğen ve nane; Kontrol grubu: ayçiçeği yağı) cam kavanozlara yerleştirilmiştir. Buzdolabı şartlarında 135 gün depolama boyunca duyusal, kimyasal, renk ölçümü ve mikrobiyolojik analizler gerçekleştirilmiştir. Kimyasal analiz sonuçlarına göre bütün örneklerin TVB-N ve TBA değerleri muhafaza süresince artış göstermiş ancak depolama boyunca kabul edilebilir sınır değerleri içerisinde kaldığı tespit edilmiştir. Depolama sonunda en yüksek TVB-N ve TBA değeri A grubu örneklerde görülmüştür (P

References

  • Antonacopoulos, N., & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: a third collaborative study by West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 189: 309-316. doi: 10.1007/BF01683206
  • Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. The Journal of Applied Poultry Research, 16 (1): 113-120. doi: 10.1093/japr/16.1.113
  • AOAC (1984). Official methods of analysis of the Association of Official Analytical Chemists. 14th ed. Washington, DC.
  • AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists. 2 vols. 15th ed. Washington, DC.
  • AOCS (1998). In Official Methods and Recommended Practices of the American Oil Chemists’ Society; 5th Edition, Champaign, IL.
  • Baran, I., & Ongan, T. (1988). Limnological characteristics of Gala lake, fishing issues and recommendations. Gala Gölü ve Sorunları Sempozyumu, Doğal Hayatı Koruma Derneği Bilimsel Yayınlar Serisi, 46-54.
  • Bligh, E.G., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 911-917. doi: 10.1139/o59-099
  • Cabrer, A.I., Casales, M.R., & Yeannes, M.I. (2002). Physical and chemical changes in anchovy (Engraulis anchoita) flesh during marination. Journal of Aquatic Food Product Technology, 11(1): 19-31. doi:10.1300/J030v11n01_03
  • Can, P.Ö., Yalçın, H., & Arslan, A. (2011). Assessment of quality criteria of Cyprinus carpio fillets marinated with eugenole solution for different time (in Turkish with English abstract). The Black Sea Journal of Science, 2(5): 17-27.
  • Çoban, Ö.E., & Özpolat, E. (2011). Assessment with various sauces of marinated red Mullet (Mullus barbatus barbatus L., 1758) by different acetic acids solutions (in Turkish with English abstract). SDU Journal of Science (E-Journal), 6(1): 26-34.
  • Çolakoğlu, F.A., (2004). The Effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp). Turkish Journal of Veterinary and Animal Sciences, 28: 239-247. doi: 10.3923/pjbs.2007.3002.3005
  • Cui, Z.H., Wang, Y., & Qin, J.G. (2006). Compensatory growth of group‐held gibel carp, Carassius auratus gibelio (Bloch), following feed deprivation. Aquaculture Research, 37(3): 313-318.
  • FDA/BAM (2002). Food and drug analyses/bacteriological analytical manual, Aerobic plate count. Edition 8, Chapter 3, January.
  • Gürgün, V., & Halkman, K.T. (1990). Mikrobiyolojide sayım yöntemleri. Gıda Teknolojisi Derneği, Yayın No:7, San Basım, Ankara.
  • Huss, H.H. (1995). Quality and Quality Changes in Fresh Fish. Technical paper: 348, Rome: Food and Agriculture Organization (FAO) of the United Nations 132.
  • İnanlı, A.G., Özpolat, E., Çoban, E.O., & Karaton, N. (2010). Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce (in Turkish with English abstract). Journal of FisheriesSciences.com, 4(4): 455-461. doi: 10.3153/jfscom.2010049
  • Karl, H. (1994). Überlegungen zur berechnung der salz-und sauregehalte im fischgewebewasser von marinierten fischereierzeugnissen. Fischwirtschaft, 41(1): 47-59. doi: 10.1007/s13197-011-0597-4
  • Karl, H., Roepstorf, A., Huss, H.H., & Bloemsma, B. (1995). Survival of Anisakis larvae in marinated herring fillets. International Journal of Food Science & Technology, 29: 661-670. doi: 10.1111/j.1365-2621.1994.tb02107.x
  • Kılınç, B., & Çaklı, S. (2005). Determination of the shelf-life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control, 16: 639–644. doi: 10.1016/j.foodcont.2004.07.004
  • Manthey, M., Karnop, G., & Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science & Technology, 23: 1-9. doi: 10.1111/j.1365-2621.1988.tb00543.x
  • Olgunoğlu, İ.A. (2007). Sensory, chemical and microbiological changes of marinated anchovies (Engraulis encrasicolus L. 1758), (in Turkish), PhD thesis, Cukurova University, Institute of Science and Technology, Adana
  • Özcan G. (2007). Distribution of non-indigenous fish species, Prussian carp Carassius gibelio (Bloch, 1782) in the Turkish freshwater systems. Pakistan Journal of Biological Sciences, 10: 4241–4245. doi: 10.3923/pjbs.2007.4241.4245
  • Özden, O., & Varlık, C. (2004). Marinat Teknolojisi. In: C. Varlık (Ed.) Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi, (s. 205-230), İstanbul.
  • Özpolat, E., Çoban, Ö.E., & Patır, B. (2010). The sensory features of rainbow trout (Oncorhynchus mykiss) marinades prepared in different acetic acid and eugenol ratios. Journal of FisheriesSciences.com, 4(4): 329-336. doi: 10.3153/jfscom.2010036
  • Poligne, I., & Collignan, A. (2000). Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids. Quality and stability of the product. Lebensmittel Wissenschaft und Technology, 33: 202-209. doi: 10.1006/fstl.2000.0635
  • Sallam, K.H.I., Ahmed, A.M., Elgazzar, M.M., & Eldaly, E.A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vacuum-packaged storage at 4 ºC. Food Chemistry, 102(4): 1061-1070. doi: 10.1016/j.foodchem.2006.06.044
  • Sen, M.K.C., & Temelli, S. (2003). Microbiological and chemical qualities of marinated anchovy prepared with different vegetable additives and sauce. Revue de Medicine Veterinaire, 154: 703-707.
  • Siriskar, D.A., Khedkar, G.D., & Lior, D. (2013). Production of salted and pressed anchovies (Stolephorus sp.) and it’s quality evaluation during storage, The Journal of Food Science and Technology, 50(6): 1172-1178. doi: 10.1007/s13197-011-0450-9
  • Tarkan, A.S., Gaygusuz, Ö., Gürsoy, Ç., Acıpınar, H., & Bilge, G. (2006). A new predator species Carassius gibelio (Bloch, 1782) in Marmara Region: successful or not. 1. Balıklandırma ve Rezervuar Yönetimi Sempozyumu, Antalya.
  • Tarladgis, B.G., Watts, B.M., & Younathan, M.T.A. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48. doi: 10.1007/BF02630824
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Details

Primary Language English
Journal Section Articles
Authors

Latif TAŞKAYA This is me


Yunus ALPARSLAN
0000-0002-8833-996X


Hatice HASANHOCAOĞLU YAPICI


Cansu METİN


Taçnur BAYGAR

Publication Date February 1, 2016
Application Date February 1, 2016
Acceptance Date September 17, 2021
Published in Issue Year 2016, Volume 33, Issue 1

Cite

APA Taşkaya, L. , Alparslan, Y. , Hasanhocaoğlu Yapıcı, H. , Metin, C. & Baygar, T. (2016). Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC . Ege Journal of Fisheries and Aquatic Sciences , 33 (1) , 55-61 . DOI: 10.12714/egejfas.2016.33.1.11