Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Gülgün F. Ünal Şengör; Zafer Ceylan; Hande Doğruyol

doi:10.12714/egejfas.2018.35.2.02

TR EN

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Abstract

The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMAN], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2°C “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2°C.

Keywords

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Gülgün F. Ünal Şengör ^*
ISTANBUL UNIVERSITY, FACULTY OF AQUATIC SCIENCES
0000-0001-7638-7350
Türkiye

Zafer Ceylan
Van Yüzüncü Yıl University, Faculty of Fisheries
Türkiye

Hande Doğruyol
ISTANBUL UNIVERSITY, FACULTY OF AQUATIC SCIENCES
Türkiye

Yayımlanma Tarihi

15 Haziran 2018

Gönderilme Tarihi

24 Ocak 2018

Kabul Tarihi

6 Mart 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 35 Sayı: 2

DOI

https://doi.org/10.12714/egejfas.2018.35.2.02

IZ

https://izlik.org/JA27ML99WE

Kaynak Göster

RIS / Bibtex

APA

Şengör, G. F. Ü., Ceylan, Z., & Doğruyol, H. (2018). Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC. Ege Journal of Fisheries and Aquatic Sciences, 35(2), 115-119. https://doi.org/10.12714/egejfas.2018.35.2.02

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Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Bütün olarak +2°C’de depolanan mürekkep balığının (Sepia officinalis, L., 1758) kalite değişimlerinin tespit edilmesi

Öz

Anahtar Kelimeler

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC

Abstract

Keywords

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation

Gutting process in horse mackerel: Relationship between quality, food safety, public health

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil