Öz
Anahtar Kelimeler
Kaynakça
- Anonymous, 2000. Flair Flow Europe Technical Manual. F-FE 380 A100
- Heia,K., Esaiassen,M., Nilsen,H, Sigernes,F., Oehlenschlager,J., Schubring,R., Borderias,J., Nilsson,K., Jorgensen,B.M., Nesvadba,P., 1998. Evaluation of fish freshness by physical measurement techniques. In G. Olafsdottir, J. B. Luten, P. Dalgaard, M. Caracher,V. Verrez-Bagnis, E. Martindottir, K.Heia (Eds.), In Methods to Evaluate Fish Freshness in Research And Industry, Proceedings of the final meeting of the concerted action “Evaluation of Fish Freshness” AIR CT94 2283. Paris: Institut International Froid.
- Heia,K., Esaiassen,M., Nilsen,H., 2003. Measurement of quality of fish using visible light. In J. B. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability, 201-209. The Netherlands: Wageningen Academic Publishers.
- Jason, A.C.,Richards, J.C.S., 1975. The development of an electronic fish freshnessmeter, J. Physics E: Scientific Instruments, 8: 826-830.
- Kroger,M., 2003. Image analysis for monitoring the quality of fish, In J.B. Luten, J.Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 211-224. The Netherlands: Wageningen Academic Publishers.
- Nesvadba,P.,2003. Introduction and outcomes of the project “ Multisensor techniques for monitoring the quality of fish”. In J. B. Luten, J. Oehlenschläger, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 175-187. The Netherlands: Wageningen Academic Publishers.
- Nilsen,H., Esaiassen,M., Heia,K., Sigernes,F., 2002. Visible/Near infrared spectroscopy: A new tool for the evaluation of fish freshness. Journal of Food Science, 67: 1821-1826.
- Oehlenschläger, J., 2003. Measurement of freshness of fish based on electrical properties. In J. B. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 237- 249. The Netherlands: Wageningen Academic Publishers.
- Olafsdottir,G., Martinsdottir,E., Oehlenschlager,J., Dalgaard,P., Jensen, B., Undeland, I., Mackie, I.M., Henehan,G., Nielsen,J., Nilsen,H., 1997. Methods to evaluate fish freshness in research and industry, Trends in Food Science and Technology, 8: 258-265.
- Olafsdottir,G., Nesvadba,P., Di Natale,C., Carache,M., Oehlenschlager,J., Tryggvadottir,S.V., Schubring,R., Kroeger,M., Heia,K., Esaiassen,M., Macagnano,A., Jorgensen,B.M., 2004. Multisensor for fish quality determination, Trends in Food Science and Technology, 15: 86-93.
- Sigernes,F., Heia,K.,Wold,J.P.G.,Eilertsen,G., Sorensen,N.K., Esaiassen,M., 1998. Assement of fish (Cod) freshness by VIS/NIR spectroscopy. In Methods to Evaluate Fish Freshness in Research and Industry, Proceedings of the final meeting of the concerted action AIR CT94-2283, Nantes 369-375. Paris: Institut International Froid.
Öz
Balık kalitesi, mikrobiyolojik kalite, duyusal kalite, besleyici özellikler, ürüne özgü özellikler, tazelik, türlere özgü fiziksel özellikler ve teknolojik kalite gibi çeşitli bileşenlerden oluşan karmaşık bir kavramdır. Balık tazeliği, balık kalitesinin en temel bileşenidir ve çeşitli indikatörlerle tanımlanabilir. Bu özellikler ve son ürünün tazeliği ve nitelikleri balıklarda ölüm sonrasında gerçekleşen fiziksel, kimyasal, biyokimyasal ve mikrobiyolojik değişikliklerden etkilenmektedir. Su ürünleri sektöründe son yıllarda kullanılmaya başlanan yeni fiziksel yöntemlerle işleme hattında balık kalitesinin hızlı olarak ölçülmesi mümkün olmaktadır. Bu derlemede balık kalitesinin belirlenmesinde hızlı ve diğer yöntemlerle korelasyon gösteren sonuçlara ulaşılmayı sağlayan görüntü analizi, elektronik burun, elektriksel ölçümler, spektrometrik ve reolojik yöntemler gibi fiziksel ve mekaniksel yöntemlerin kullanılması incelenmiştir
Anahtar Kelimeler
Balık tazeliği elektriksel-optik ölçümler uçucu bileşenler doku analizi görüntü analizi
Kaynakça
- Anonymous, 2000. Flair Flow Europe Technical Manual. F-FE 380 A100
- Heia,K., Esaiassen,M., Nilsen,H, Sigernes,F., Oehlenschlager,J., Schubring,R., Borderias,J., Nilsson,K., Jorgensen,B.M., Nesvadba,P., 1998. Evaluation of fish freshness by physical measurement techniques. In G. Olafsdottir, J. B. Luten, P. Dalgaard, M. Caracher,V. Verrez-Bagnis, E. Martindottir, K.Heia (Eds.), In Methods to Evaluate Fish Freshness in Research And Industry, Proceedings of the final meeting of the concerted action “Evaluation of Fish Freshness” AIR CT94 2283. Paris: Institut International Froid.
- Heia,K., Esaiassen,M., Nilsen,H., 2003. Measurement of quality of fish using visible light. In J. B. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability, 201-209. The Netherlands: Wageningen Academic Publishers.
- Jason, A.C.,Richards, J.C.S., 1975. The development of an electronic fish freshnessmeter, J. Physics E: Scientific Instruments, 8: 826-830.
- Kroger,M., 2003. Image analysis for monitoring the quality of fish, In J.B. Luten, J.Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 211-224. The Netherlands: Wageningen Academic Publishers.
- Nesvadba,P.,2003. Introduction and outcomes of the project “ Multisensor techniques for monitoring the quality of fish”. In J. B. Luten, J. Oehlenschläger, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 175-187. The Netherlands: Wageningen Academic Publishers.
- Nilsen,H., Esaiassen,M., Heia,K., Sigernes,F., 2002. Visible/Near infrared spectroscopy: A new tool for the evaluation of fish freshness. Journal of Food Science, 67: 1821-1826.
- Oehlenschläger, J., 2003. Measurement of freshness of fish based on electrical properties. In J. B. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring And Traceability, 237- 249. The Netherlands: Wageningen Academic Publishers.
- Olafsdottir,G., Martinsdottir,E., Oehlenschlager,J., Dalgaard,P., Jensen, B., Undeland, I., Mackie, I.M., Henehan,G., Nielsen,J., Nilsen,H., 1997. Methods to evaluate fish freshness in research and industry, Trends in Food Science and Technology, 8: 258-265.
- Olafsdottir,G., Nesvadba,P., Di Natale,C., Carache,M., Oehlenschlager,J., Tryggvadottir,S.V., Schubring,R., Kroeger,M., Heia,K., Esaiassen,M., Macagnano,A., Jorgensen,B.M., 2004. Multisensor for fish quality determination, Trends in Food Science and Technology, 15: 86-93.
- Sigernes,F., Heia,K.,Wold,J.P.G.,Eilertsen,G., Sorensen,N.K., Esaiassen,M., 1998. Assement of fish (Cod) freshness by VIS/NIR spectroscopy. In Methods to Evaluate Fish Freshness in Research and Industry, Proceedings of the final meeting of the concerted action AIR CT94-2283, Nantes 369-375. Paris: Institut International Froid.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Eylül 2006 |
| Gönderilme Tarihi | 7 Aralık 2015 |
| Yayımlandığı Sayı | Yıl 2006Cilt: 23 Sayı: 3 |