Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler.

Soner Çetinkaya; Şengül Bilgin; Ömer Osman Ertan

doi:10.12714/egejfas.2014.31.2.07

EN TR

Clasical methods on the seafood freshness and quality determination.

Abstract

Keywords

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Kaynakça

Agemura, T., Joy, D. C., 2002. Fish-Eye Optics for the Scanning Electron Microscope. Microsc. Microanal, 8 (02): 716-717
Alasalvar, C., Taylor, K. D. A., Öksüz, A., Gartwaite, T., Alexis, M. N., Grigorakis, K., 2001. Freshness Assessment of Cultured Sea Bream (Sparus auratus) by Chemical, Physical and Sensory Methods. Food Chemistry, 72: 33-40. doi: 10.1016/S0308-8146(00)00196-5
Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbacılık Hizmetleri, İzmir. 130 s.
Barbosa, A., Vaz-Pires, P. 2004. Quality Index Method (QIM): Development of a Sensorial Scheme for Commmon Octopus Optopus vulgaris). Food Control, 15: 161-168. doi: 10.1016/S0956-7135(03)00027-6
Benedito, J., Carcel, J. A., Rossello, C., Mulet, A., 2001. Composition Assessment of Raw Meat Mixtures Using Ultrasonics. Meat Science, 57(4): 365–370. doi: 10.1016/S0309-1740(00)00113-3
Berkel, B. M., Boogaard, B., Heijnen, C., 2004. Preservation of Fish and Meat Agrodok 12. Agromisa Foundation, Wageningen, the Netherlands. 86 p.
Careche, M., Barroso, M., 2009. Instrumental Texture Measurement. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 214-239.
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Gülyavuz, H., Ünlüsayın, M., 1999. Su Ürünleri İşleme Teknolojisi, Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fak. Ders Kitabı, Şahin Matbaası, Ankara. 366 s.
Huss, H. H., 1995. Quality and Quality Changes in Fresh Fish. Fao Fisheries Technical Paper- 348, Rome. 172 p.
Johnston, W. A., Nicholson, F. J., Roger, A., Stroud, G. D., 1994. Freezing and Refrigerated Storage in Fisheries. FAO Fisheries Technical Paper. No 340, Rome, FAO. 143 p.
Jorgensen, B. M., Oehlenschlager, J., Olafsdottir, G., Tryggvadottir, S. V., Careche, M., Heia, K., Nesvadba, P., Nunes, M. L., Poli, B. M., Di Natale, C., Perez-Villareal, B., Ballo, H., Luten, J., Smelt, A, Denton, W., Bossier, P., Hattula, T., Akesson, G., 2003. A study of the attitudes of the European fish sector towards quality monitoring and labelling. In: Quality of Fish From Catch to Consumer, Luten, J. B., Oehlenschlager, J., Olafsdotttir (Eds.), Wageningen Academic Publishers, Netherlands. pp. 57-74.
Larmond, E., 1977. Laboratory Methods for Seonsory Evaluation of Food. Research Branch. Canadian Government Publishing Centre. Ottawa, Canada. 74 p.
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Martinsdottir, E., Schelvis, R., Hyldig, G., Sveinsdottir, K., 2009a. Sensory evaluation of Fishery Products Quality, Safety and Authenticity, Rehbein, H., Oehlenschlager, J. (Eds). Wiley-Blackwell, USA. pp. 411- 424. doi: 10.1002/9781444322668.ch19
Martinsdottir, E., Schelvis, R., Hyldig, G., Sveinsdottir, K. 2009b. Sensory evaluation of Fishery Products Quality, Safety and Oehlenschlager, J. (Eds). Wıley-Blackwell, USA. pp. 425 - 443. doi: 10.1002/9781444322668.ch19
Authenticity, Rehbein, H.,
Meilgaard, M., Civille, G. V., Carr, B. T., 1991. Sensory Evaluation Techniques. 2nd ed. CRC Press, Bocan Raton, FA, USA. 364 p.
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Murray, J., Burt, J. R., 2001. The Composition of Fish. Ministry of Technology. Torry http://www.fao.org/wairdocs/tan/x5916e/x5916e00.htm#Accompanying% 20Notes Erişim Tarihi: 19.02.2014. Torry Advisory

Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

-

Yazarlar

Soner Çetinkaya

Şengül Bilgin

Ömer Osman Ertan

Yayımlanma Tarihi

1 Haziran 2014

Gönderilme Tarihi

7 Aralık 2015

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 1970 Cilt: 31 Sayı: 2

DOI

https://doi.org/10.12714/egejfas.2014.31.2.07

IZ

https://izlik.org/JA69FT95SA

Kaynak Göster

RIS / Bibtex

APA

Çetinkaya, S., Bilgin, Ş., & Ertan, Ö. O. (2014). Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler. Ege Journal of Fisheries and Aquatic Sciences, 31(2), 105-111. https://doi.org/10.12714/egejfas.2014.31.2.07

Cited By

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

Ege Journal of Fisheries and Aquatic Sciences

https://doi.org/10.12714/egejfas.37.1.10

Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler.

Clasical methods on the seafood freshness and quality determination.

Abstract

Keywords

Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler.

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

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