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Effects of Different Thawing Methods on the Freshness Quality of Fish

Yıl 2009, Cilt 26, Sayı 4, 253 - 256, 01.12.2009

Öz

Farklı çözdürme yöntemlerinin balığın tazelik kalitesine etkisi. Bu çalışmada üç faklı eritme yönteminin, üç farklı balık türü et kalitesi üzerine etkisi karşılaştırılmıştır. Üç eritme yöntemi arasındaki farkları tespit etmek için kimyasal kalite analizleri ve duyusal kalite analizleri kullanılmıştır. Donmuş örneklerin eritilmesinde yavaş (buzdolabı), orta derecede hızlı (çeşme suyu) ve hızlı (mikrodalga) olarak nitelenen üç farklı eritme yöntemi kullanılmıştır. Tüm türlerde çeşme suyu kullanılarak yapılan eritme yöntemi kimyasal ve duyusal analizlere dayanarak en iyi sonucu vermiştir

Kaynakça

  • AOAC. 1984. Official Methods of Analysis. 14 th ed., Assoc. Off. Anal. Chem., Wash. D.C., USA.
  • Auborg, 1993. Interaction of malondialdehyde with biological molecules—new trends about reactivity and significance. Int. J. Food Sci. Technol. 28: 323– 335.
  • CIE Publication 116, 1995. Industrial Colour-Difference Evaluation ISBN 3 900 734 60 7 Vienna, Austria.
  • 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 Food Code 1999. U.S. Public Health Service. U.S. Dept. of Health and Human Services. Pub. No. PB99-115925. Washington. D.C.
  • Klose, A.A., H. Lineweaver and H.H. Palmer 1968. Thawing turkeys at ambient air temperature. Food Tech. 22:1310-1314
  • Lima dos Santos, C., D. James and F. Teutscher. 1981. Guidelines for chilled fish storage experiments. FAO Fish Tech. Pap., 210 pp.
  • Ludorff, W. and V. Meyer, 1973. Fische und Fischerzeugnisse. Paul Parey Verlag: Hamburg
  • Nishimoto, J., I.K. Suwetja and H. Miki 1985. Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Mem. Fac. Fish. Kagoshima Univ. 34: 89-96
  • Schubring, R. 2002. Influence of freezing/thawing and frozen storage on the texture and colour of brownshrimp (Crangon crangon). Archiv Lebensmittelhygiene. 53(2):. 34–36.
  • Schormuller, J. 1968. Handbuch der Lebensmittel Chemie, Band 3/2 Teil, Trierische Lebensmittel Eier, Fleisch, Fisch, Buttermilch, Springer-Verlag: Berlin, Germany. pp, 872-878.
  • Tarladgis, B.G., B.M. Watts, M.S. Younathan. and L. JR.Dugan.. 1960. A Distillation Method for The Quantitative Determination of Malonaldehyde in Rancid Foods. Journal American Oil Chemistry Soc., 37: 44-48.
  • Varlık, C., M. Ugur, N. Gökoğlu, H. Gün 1993. Su Urunlerinde Kalite ve Kontrol Ilke ve Yontemleri. Gida Teknolojisi Derneği. Yayin no: 17. Istanbul.; 16-19.
  • Vyncke, W. 1996. Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene. 47: 110-112.

Farklı çözdürme yöntemlerinin balığın tazelik kalitesine etkisi.

Yıl 2009, Cilt 26, Sayı 4, 253 - 256, 01.12.2009

Öz

Kaynakça

  • AOAC. 1984. Official Methods of Analysis. 14 th ed., Assoc. Off. Anal. Chem., Wash. D.C., USA.
  • Auborg, 1993. Interaction of malondialdehyde with biological molecules—new trends about reactivity and significance. Int. J. Food Sci. Technol. 28: 323– 335.
  • CIE Publication 116, 1995. Industrial Colour-Difference Evaluation ISBN 3 900 734 60 7 Vienna, Austria.
  • 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 Food Code 1999. U.S. Public Health Service. U.S. Dept. of Health and Human Services. Pub. No. PB99-115925. Washington. D.C.
  • Klose, A.A., H. Lineweaver and H.H. Palmer 1968. Thawing turkeys at ambient air temperature. Food Tech. 22:1310-1314
  • Lima dos Santos, C., D. James and F. Teutscher. 1981. Guidelines for chilled fish storage experiments. FAO Fish Tech. Pap., 210 pp.
  • Ludorff, W. and V. Meyer, 1973. Fische und Fischerzeugnisse. Paul Parey Verlag: Hamburg
  • Nishimoto, J., I.K. Suwetja and H. Miki 1985. Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Mem. Fac. Fish. Kagoshima Univ. 34: 89-96
  • Schubring, R. 2002. Influence of freezing/thawing and frozen storage on the texture and colour of brownshrimp (Crangon crangon). Archiv Lebensmittelhygiene. 53(2):. 34–36.
  • Schormuller, J. 1968. Handbuch der Lebensmittel Chemie, Band 3/2 Teil, Trierische Lebensmittel Eier, Fleisch, Fisch, Buttermilch, Springer-Verlag: Berlin, Germany. pp, 872-878.
  • Tarladgis, B.G., B.M. Watts, M.S. Younathan. and L. JR.Dugan.. 1960. A Distillation Method for The Quantitative Determination of Malonaldehyde in Rancid Foods. Journal American Oil Chemistry Soc., 37: 44-48.
  • Varlık, C., M. Ugur, N. Gökoğlu, H. Gün 1993. Su Urunlerinde Kalite ve Kontrol Ilke ve Yontemleri. Gida Teknolojisi Derneği. Yayin no: 17. Istanbul.; 16-19.
  • Vyncke, W. 1996. Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Archiv für Lebensmittelhygiene. 47: 110-112.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Tolga DİNÇER Bu kişi benim


Aslı CADUN Bu kişi benim


Şükran ÇAKLI Bu kişi benim


Şebnem TOLASA Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2009
Başvuru Tarihi 7 Aralık 2015
Kabul Tarihi
Yayınlandığı Sayı Yıl 2009, Cilt 26, Sayı 4

Kaynak Göster

APA Dinçer, T. , Cadun, A. , Çaklı, Ş. & Tolasa, Ş. (2009). Effects of Different Thawing Methods on the Freshness Quality of Fish . Ege Journal of Fisheries and Aquatic Sciences , 26 (4) , 253-256 . Retrieved from http://www.egejfas.org/tr/pub/issue/5005/67721