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Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage

Year 2017, Volume 34, Issue 4, 391 - 399, 15.12.2017
https://doi.org/10.12714/egejfas.2017.34.4.05

Abstract

The objectives of this study were to determine the texture and quality parameters of surimi sausage which was prepared from saithe flesh, during the cold storage. First stage was the production of surimi by using saithe flesh (Pollachius virens) and second stage was preparation of fish sausage and monitoring its quality during the cold storage condition. Quality parameters of prepared sausages were determined by using chemical (Total Volatile Base Nitrogen mg/100g, Tiyobarbutric acid mg malonaldehyde/kg and pH analyses), microbiological (Total Aerobic Mesophilic Bacteria Count, Psycrophilic Bacteria Count, Anaerobic Bacteria Count, Staphylococcus aureus count and Yeast - Mould) and sensorial analysis. The mechanical parameters were observed by using texture profile analysis (TPA) and shear test during the storage period at 0,+ 4°C. Spoilage was detected due to the microbiological analysis results on the 15th  day of storage.

References

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  • Ariyapitun, T., Mustapha, T. & Clarkea, D. (1999). Microbial shelf-life determination of Vacuum-packaged fresh beef treated with polylactic acid lactic acid and nisin solutions. Journal of Food Protection, 62:913–920. doi: 10.4315/0362-028X-62.8.913
  • 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
  • Carballo, J., Fernandez, P., Barreto, G., Solas, M. T. & Jime´Nez- Colmenero, F. (1996). Morphology and texture of bologna sausage as related to content of fat, starch and egg white. Journal of Food Science, 61(3):652–655. doi: 10.1111/j.1365-2621.1996.tb13179.x
  • Cardosa, C., Mendes, R. & Nunes, M. L. (2008). Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology, 43 (2): 276-283. doi: 10.1111/j.1365-2621.2006.01430.x
  • Chambers, E.N. & Bowers, J.R. (1993). Consumer perception of sensory quality in muscle Foods. Food Technology, 47: 116–120.
  • Chin, K.B., Keeton, J.T., Longnecker, M.T. & Lamkey, J.W. (1998). Functional, textural and microstructure properties of low fat bologna (model system) with a konjac blend. Journal of Food Science. 63:801–807. doi: 10.1111/j.1365-2621.1998.tb17904.x
  • Crehan, C.M., Hughes, E., Troy, D.J. & Buckley, D.J. (2000). Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Science, 55:463–469. doi: 10.1016/S0309-1740(00)00006-1
  • Dawkins, N.L., Gager, J., Cornillon, J.P., Kim, Y., Howard, H. & Phelps, O. (2001). Comparative studies on the physicochemical properties and hydration behavior of oat gum and oat trim in meat based patties. Journal of Food Science, 66:1276–1282. doi: 10.1111/j.1365-2621.2001.tb15201.x
  • De Deckere, E.A.M., Korver, O., Verschuren, P.M. & Kantan, M.B. (1998). Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin, European Journal of Clinical Nutrition, 52: 749–753. doi: 10.1016/0309-1740(86)90009-4
  • Desmond, E.M. & Kenny, T. (1998). A. Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters. Meat Science, 50:81–89. doi: 10.1016/S0309-1740(98)00018-7
  • Dincer, T. Çakli, S. & Kilinc B. (2007). Mezgit (Pollachius Virens) Filetolarından Balık Sosis Üretimi Ve Soğuk Muhafazada Kimyasal Ve Mikrobiyal Kalite Kontrolü. XIV. Ulusal Su Ürünleri Sempozyumu, 4-7 Eylül. Mugla, Turkey.
  • Dincer, T. (2008). Production of fish sausage using rainbow trout fillets and determination the quality changes in cold storage conditions. Ege University Natural Science Ins. PhD. Thesis.
  • Dincer, T. & Cakli, S. (2010). Textural and Sensory Properties of Fish Sausage from Rainbow Trout. Journal of Aquatic Food Product Technology, 19:238-248. doi: 10.1080/10498850.2010.509539
  • Dincer, T. & Cakli, S. (2012). Turkish Patent Institute National Patent for Fish sausage Production. Patent No: TR 2009 02207B.
  • FAO. (1986). FAO Food and Nutrition paper manuals of food quality control food analysis: quality, adulteration, and tests of identity. Food and Agriculture Organization of the United Nations. Rome, Italy.
  • FDA. (1992). Method 196: Bacterial Analytical Manual. 7th ed. FDA, Arlington, VA.
  • Fernández-Fernández, E., Vázquez-Odériz, M.L. & Romero-Rodriguez, M.A. (2002). Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage. Journal of Science Food and Agriculture, 82:273–279. doi: 10.1002/jsfa.1023
  • Gimeno, O., Astiasaran, I., Bello J. (2001). Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science, 57:23-29. doi: 10.1016/S0309-1740(00)00070-X
  • Gomez-Guillen, C. & Borderias, J. (1996). Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, k-carrageenan and egg white. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 202: 221–227. doi: 10.1007/BF01263544
  • Harrigan, W.F. & Mccance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Ho, K.G., Wilson, L.A., & Sebranek, J.G. (1997). Dried soy tofu powder effects on frankfurters and pork sausage patties. Journal of Food Science, 62:434–437. doi: 10.1111/j.1365-2621.1997.tb04020.x
  • Hughes, E., Cofrades, S. & Troy, D. (1997). Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45:273–281. doi: 10.1016/S0309-1740(96)00109-X
  • ICMSF (1978). Microorganisms in Foods (Vol. 2). The International Commission on Microbiological Specifications for Foods Toronto, Canada.
  • Jin, S.K., Kim, I. S., Jung, H. J., Kim, D. H., Choi, Y. J. & Hur, S. J. (2007). The Development of Sausage Including Meat from Spent Laying Hen Surimi. Poultry Science, Volume 86: 2676–2684. doi: 10.3382/ps.2006-00451
  • Kim, J.S. & Park, J.W. (2006). Mince from seafood by-products and surimi as ingredients. In Maximizing the Value of Marine By-Products. (Ed.) Shahidi, F. CRC Woodhead Press, Cambridge, England. Pp 196-228.
  • Koizumi, C. & Nonaka, J. (1980). Color Development of Fish Sausage with Ferrihemochrome-forming nitrogenous Bases as possible Substitues for nitrite. Bulletin of the Japanese Society for the Science of Fish, 46:373-380.
  • Konno, K. (2005). New developments and trends in kababoko and related research in Japan. In: J.W. Park, (Ed), Surimi and surimi seafood (pp847-868), CRC Press, Taylor & Francis.
  • Kris-Etherton, P.M., Krummel, D., Russell, M.E., Dreon, D., Mackey, S., Borchers, J., & Wood, P.O. (1988). The effect of diet on plasma lipids, lipoproteins and coronary heart disease, Journal of the American Dietetic Association, 88:1373–1400. Lanier, T.C. (1986). Functional properties of surimi. Food Technology, 40:107–114 124.
  • Lee, C.M. (1986). Surimi manufacturing and fabrication of surimi based products. Food Technology 40:115–124.
  • Lee, C.M. & Toledo, R.T. (1979). Processing and ingredient influences on texture of comminuted fish muscle. Journal of Food Science, 44:1615-1618. doi: 10.1111/j.1365-2621.1979.tb09101.x
  • Llull P., Simal, S., Benedito,J. & Rosselló C. (2002). Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques. Journal of Food Engineering. 53:279-285. doi: 10.1016/S0260-8774(01)00166-2
  • Ludorff, W. & Meyer, V. (1973). Fische und Fischerzeugnisse. Verlag Paul Parey in Hamburg und Berlin. ISBN 3 489 71914 X.
  • Mossel, D.A. & Moreno Garcia, B. (1985). Técnicas para el análisis microbiológico de los alimentos. In: Microbiología de los Alimentos. p. 214–272.
  • Moreira, R.T., Lemos, A.L.D.S.C. & Cristianini, M. (2002). Effect of fat content and soy isolate protein on texture of fish emulsified type sausage. 3-7 Jun 2002 Annual Meeting and Food Expo - Anaheim, California USA.
  • Murakawa, Y., Benjakul, S., Visessanguan, W. & Tanaka, M. (2003). Inhibitory effect of oxidized lipid on thermal gelation of Alaska Pollack (Theragra chalcogramma) surimi. Food Chemistry, 82:455-463. doi: 10.1016/S0308-8146(03)00103-1
  • Nishimoto, S. I., Ohtani, B., Kajiwara, H. & Kagiya, T. (1985). Correlation of the crystal structure of titanium dioxide prepared from titanium tetra-2-propoxide with the photocatalytic activity for redox reactions in aqueous propan-2-ol and silver salt solutions. Journal of the Chemical Society, 81(1):61-68. doi: 10.1039/F19858100061
  • Nurul, H., Noryati, I. & Alistair, T.L.J. (2008). Physicochemical properties of Malaysian commercial beef frankfurter. 23rd Scientific Conference of the Nutrition Society of Malaysia, Crowne Plaza Mutiara Hotel, Kuala Lumpur, 27-28 March 2008.
  • Orellana, L.E., Negron, E., Chaparro, M. & Kubaryk. J. (1999). Development and shelf life determination of a fresh fish sausage make with. 1999 IFT Annual Meeting, Chicago, USA - July 24-28.
  • Park, W. & Morrissey, M.T. (2000). Manufacturing of surimi from light muscle fish. In: J.W. Park, (Ed), Surimi and Surimi Seafood, Marcel Dekker Inc., New York, pp. 23–58.
  • Pietrasik, K. & Duda, Z. (2000). Effect of fat content and soy protein/ carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Science, 56(2):181–188. doi: 10.1016/S0309-1740(00)00038-3
  • Prabhu, G.A. & Sebranek, J.G. (1997). Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan. Journal of Food Science, 62:198–202. doi: 10.1111/j.1365-2621.1997.tb04399.x
  • Ripoche, A., Le Guern, L., Martin, J.L., Taylor, R.G. & Vendeuvre, J. -L. (2001). Sausage structure analysis. Journal of Food Science, 66(5):670–674. doi: 10.1111/j.1365-2621.2001.tb04619.x
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  • Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. In: J.B. Luten, J. Oehlenschlager and G. Olafsdottir, (Ed), Quality of fish from catch to consumer: Labelling, monitoring and traceability, (pp. 251–263). The Netherlands, Wageningen: Academic Publishers,
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Mezgitten (Pollachius virens L., 1758) üretilen balık sosislerin soğuk muhafaza sırasındaki kalite değişimlerinin belirlenmesi

Year 2017, Volume 34, Issue 4, 391 - 399, 15.12.2017
https://doi.org/10.12714/egejfas.2017.34.4.05

Abstract

Bu çalışmanın amacı soğuk depolamada mezgit etinden üretilen surimiden yapılan sosis dokusunu ve kalite parametrelerini tespit etmektir. Birinci aşamada mezgit filetolarından (Pollachius virens L., 1758) surimi üretimi gerçekleştirilmiş ve çalışmanın ikinci aşamasında ise hazırlanan surimi ham materyalinden sosis üretimi gerçekleştirilmiş ve soğuk muhafaza koşullarında kalite değişimleri gözlemlenmiştir. Hazırlanan sosislerin kalite parametreleri kimyasal (Toplam Uçucu Bazik Azot mg/100gr, Tiyobarbutiric asid miktarı mg malonaldehit/kg ve pH analizleri) mikrobiyolojik (Toplam Aerobik Mezofilik Bakteri sayısı, Psikrofilik Bakteri Sayısı, Anaerobik Bakteri sayısı, Staphylococcus aureus sayısı ve Maya –Küf) ve duyusal analizler kullanılarak tespit edilmiştir. Mekanik parametreler ise 0, + 4 °C'de depolama süresi boyunca doku profili analizi (TPA) ve kesme testi kullanılarak gözlemlenmiştir. Depolama 15. günde yapılan mikrobiyolojik analiz sonuçlarına göre bozulma tespit edilmiştir.

References

  • AOAC, 1995. Official Methods of Analysis 16th ed. AOAC International, Arlington, VA., AOAC, Chapter 43.
  • Ariyapitun, T., Mustapha, T. & Clarkea, D. (1999). Microbial shelf-life determination of Vacuum-packaged fresh beef treated with polylactic acid lactic acid and nisin solutions. Journal of Food Protection, 62:913–920. doi: 10.4315/0362-028X-62.8.913
  • 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
  • Carballo, J., Fernandez, P., Barreto, G., Solas, M. T. & Jime´Nez- Colmenero, F. (1996). Morphology and texture of bologna sausage as related to content of fat, starch and egg white. Journal of Food Science, 61(3):652–655. doi: 10.1111/j.1365-2621.1996.tb13179.x
  • Cardosa, C., Mendes, R. & Nunes, M. L. (2008). Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology, 43 (2): 276-283. doi: 10.1111/j.1365-2621.2006.01430.x
  • Chambers, E.N. & Bowers, J.R. (1993). Consumer perception of sensory quality in muscle Foods. Food Technology, 47: 116–120.
  • Chin, K.B., Keeton, J.T., Longnecker, M.T. & Lamkey, J.W. (1998). Functional, textural and microstructure properties of low fat bologna (model system) with a konjac blend. Journal of Food Science. 63:801–807. doi: 10.1111/j.1365-2621.1998.tb17904.x
  • Crehan, C.M., Hughes, E., Troy, D.J. & Buckley, D.J. (2000). Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Science, 55:463–469. doi: 10.1016/S0309-1740(00)00006-1
  • Dawkins, N.L., Gager, J., Cornillon, J.P., Kim, Y., Howard, H. & Phelps, O. (2001). Comparative studies on the physicochemical properties and hydration behavior of oat gum and oat trim in meat based patties. Journal of Food Science, 66:1276–1282. doi: 10.1111/j.1365-2621.2001.tb15201.x
  • De Deckere, E.A.M., Korver, O., Verschuren, P.M. & Kantan, M.B. (1998). Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin, European Journal of Clinical Nutrition, 52: 749–753. doi: 10.1016/0309-1740(86)90009-4
  • Desmond, E.M. & Kenny, T. (1998). A. Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters. Meat Science, 50:81–89. doi: 10.1016/S0309-1740(98)00018-7
  • Dincer, T. Çakli, S. & Kilinc B. (2007). Mezgit (Pollachius Virens) Filetolarından Balık Sosis Üretimi Ve Soğuk Muhafazada Kimyasal Ve Mikrobiyal Kalite Kontrolü. XIV. Ulusal Su Ürünleri Sempozyumu, 4-7 Eylül. Mugla, Turkey.
  • Dincer, T. (2008). Production of fish sausage using rainbow trout fillets and determination the quality changes in cold storage conditions. Ege University Natural Science Ins. PhD. Thesis.
  • Dincer, T. & Cakli, S. (2010). Textural and Sensory Properties of Fish Sausage from Rainbow Trout. Journal of Aquatic Food Product Technology, 19:238-248. doi: 10.1080/10498850.2010.509539
  • Dincer, T. & Cakli, S. (2012). Turkish Patent Institute National Patent for Fish sausage Production. Patent No: TR 2009 02207B.
  • FAO. (1986). FAO Food and Nutrition paper manuals of food quality control food analysis: quality, adulteration, and tests of identity. Food and Agriculture Organization of the United Nations. Rome, Italy.
  • FDA. (1992). Method 196: Bacterial Analytical Manual. 7th ed. FDA, Arlington, VA.
  • Fernández-Fernández, E., Vázquez-Odériz, M.L. & Romero-Rodriguez, M.A. (2002). Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage. Journal of Science Food and Agriculture, 82:273–279. doi: 10.1002/jsfa.1023
  • Gimeno, O., Astiasaran, I., Bello J. (2001). Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science, 57:23-29. doi: 10.1016/S0309-1740(00)00070-X
  • Gomez-Guillen, C. & Borderias, J. (1996). Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, k-carrageenan and egg white. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 202: 221–227. doi: 10.1007/BF01263544
  • Harrigan, W.F. & Mccance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Ho, K.G., Wilson, L.A., & Sebranek, J.G. (1997). Dried soy tofu powder effects on frankfurters and pork sausage patties. Journal of Food Science, 62:434–437. doi: 10.1111/j.1365-2621.1997.tb04020.x
  • Hughes, E., Cofrades, S. & Troy, D. (1997). Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45:273–281. doi: 10.1016/S0309-1740(96)00109-X
  • ICMSF (1978). Microorganisms in Foods (Vol. 2). The International Commission on Microbiological Specifications for Foods Toronto, Canada.
  • Jin, S.K., Kim, I. S., Jung, H. J., Kim, D. H., Choi, Y. J. & Hur, S. J. (2007). The Development of Sausage Including Meat from Spent Laying Hen Surimi. Poultry Science, Volume 86: 2676–2684. doi: 10.3382/ps.2006-00451
  • Kim, J.S. & Park, J.W. (2006). Mince from seafood by-products and surimi as ingredients. In Maximizing the Value of Marine By-Products. (Ed.) Shahidi, F. CRC Woodhead Press, Cambridge, England. Pp 196-228.
  • Koizumi, C. & Nonaka, J. (1980). Color Development of Fish Sausage with Ferrihemochrome-forming nitrogenous Bases as possible Substitues for nitrite. Bulletin of the Japanese Society for the Science of Fish, 46:373-380.
  • Konno, K. (2005). New developments and trends in kababoko and related research in Japan. In: J.W. Park, (Ed), Surimi and surimi seafood (pp847-868), CRC Press, Taylor & Francis.
  • Kris-Etherton, P.M., Krummel, D., Russell, M.E., Dreon, D., Mackey, S., Borchers, J., & Wood, P.O. (1988). The effect of diet on plasma lipids, lipoproteins and coronary heart disease, Journal of the American Dietetic Association, 88:1373–1400. Lanier, T.C. (1986). Functional properties of surimi. Food Technology, 40:107–114 124.
  • Lee, C.M. (1986). Surimi manufacturing and fabrication of surimi based products. Food Technology 40:115–124.
  • Lee, C.M. & Toledo, R.T. (1979). Processing and ingredient influences on texture of comminuted fish muscle. Journal of Food Science, 44:1615-1618. doi: 10.1111/j.1365-2621.1979.tb09101.x
  • Llull P., Simal, S., Benedito,J. & Rosselló C. (2002). Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques. Journal of Food Engineering. 53:279-285. doi: 10.1016/S0260-8774(01)00166-2
  • Ludorff, W. & Meyer, V. (1973). Fische und Fischerzeugnisse. Verlag Paul Parey in Hamburg und Berlin. ISBN 3 489 71914 X.
  • Mossel, D.A. & Moreno Garcia, B. (1985). Técnicas para el análisis microbiológico de los alimentos. In: Microbiología de los Alimentos. p. 214–272.
  • Moreira, R.T., Lemos, A.L.D.S.C. & Cristianini, M. (2002). Effect of fat content and soy isolate protein on texture of fish emulsified type sausage. 3-7 Jun 2002 Annual Meeting and Food Expo - Anaheim, California USA.
  • Murakawa, Y., Benjakul, S., Visessanguan, W. & Tanaka, M. (2003). Inhibitory effect of oxidized lipid on thermal gelation of Alaska Pollack (Theragra chalcogramma) surimi. Food Chemistry, 82:455-463. doi: 10.1016/S0308-8146(03)00103-1
  • Nishimoto, S. I., Ohtani, B., Kajiwara, H. & Kagiya, T. (1985). Correlation of the crystal structure of titanium dioxide prepared from titanium tetra-2-propoxide with the photocatalytic activity for redox reactions in aqueous propan-2-ol and silver salt solutions. Journal of the Chemical Society, 81(1):61-68. doi: 10.1039/F19858100061
  • Nurul, H., Noryati, I. & Alistair, T.L.J. (2008). Physicochemical properties of Malaysian commercial beef frankfurter. 23rd Scientific Conference of the Nutrition Society of Malaysia, Crowne Plaza Mutiara Hotel, Kuala Lumpur, 27-28 March 2008.
  • Orellana, L.E., Negron, E., Chaparro, M. & Kubaryk. J. (1999). Development and shelf life determination of a fresh fish sausage make with. 1999 IFT Annual Meeting, Chicago, USA - July 24-28.
  • Park, W. & Morrissey, M.T. (2000). Manufacturing of surimi from light muscle fish. In: J.W. Park, (Ed), Surimi and Surimi Seafood, Marcel Dekker Inc., New York, pp. 23–58.
  • Pietrasik, K. & Duda, Z. (2000). Effect of fat content and soy protein/ carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Science, 56(2):181–188. doi: 10.1016/S0309-1740(00)00038-3
  • Prabhu, G.A. & Sebranek, J.G. (1997). Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan. Journal of Food Science, 62:198–202. doi: 10.1111/j.1365-2621.1997.tb04399.x
  • Ripoche, A., Le Guern, L., Martin, J.L., Taylor, R.G. & Vendeuvre, J. -L. (2001). Sausage structure analysis. Journal of Food Science, 66(5):670–674. doi: 10.1111/j.1365-2621.2001.tb04619.x
  • Sanderson, G.R. (1990). Gellan gum. In: P. Harris, (Ed), Food gels, Elsevier, New York , pp. 201–232.
  • Schormuller, J. (1968). Handbuch der Lebensmittelchemie (Band III/2). Berlin, Heidelberg, New York: Springer Verlag.
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Details

Subjects Science
Journal Section Articles
Authors

Tolga DİNÇER (Primary Author)
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
orcid.org/0000-0003-1867-4305
Türkiye


Evren Burcu ŞEN YILMAZ This is me
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
0000-0000-0000-0000
Türkiye


Şükran Çaklı
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
orcid.org/0000-0002-2419-9064
Türkiye

Publication Date December 15, 2017
Application Date June 16, 2017
Acceptance Date September 14, 2017
Published in Issue Year 2017, Volume 34, Issue 4

Cite

APA Dinçer, T. , Şen Yılmaz, E. B. & Çaklı, Ş. (2017). Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage . Ege Journal of Fisheries and Aquatic Sciences , 34 (4) , 391-399 . DOI: 10.12714/egejfas.2017.34.4.05