In this study three types of fried fish balls from whiting (Merlangius merlangus euxinus,
Nordmann, 1840) were assessed for sensory and chemical quality changes over a period of …

Minced fish is commonly used for production of surimi-based or traditional, ready-to-eat,
precooked products such as fish balls or burger patties. In this study, three types of fish …

The effect of storage temperature on the shelf life of sous vide packaged (70C, 10 min)
whiting was determined. Samples stored at 12±1C spoiled according to sensory test on the …

Different mincing methods in the preparation of refrigerated whiting burgers had a significant
effect on the products' quality during storage (P< 0.05). The burgers containing pre‐cooked …

Gilthead seabream was stored in a refrigerator at 3.8° C (group C), iced (IO), or iced and
covered with paper (IFT) for 18 days, and sensory attributes, chemical (TVB‐N value, TMA‐N …

Bu çalışmada, buzdolabı koşullarında muhafaza edilen, pişmiş ve çiğ kahverengi karides' in,
Crangon crangon (Linnaeus, 1758), kalitesinde meydana gelen değişimlerin belirlenmesi …

Filleting effect of refrigerated bonito with and without ice on the quality changes and food
safety was investigated. Significant variations occurred (P< 0.05) in sensory, chemical and …

Özet Bu çalışmada, pişmiş ve çiğ olarak buzdolabı sıcaklığında muhafaza edilen
karideslerin (Palaemon adspersus) kalitesinde meydana gelen değişimlerin karşılaştırması …

Haddock (M erlangius euxinus) samples were treated with high hydrostatic pressure at 200,
300 and 400 MPa, at 5, 10 and 15C for 5 and 15 min. Color (L*, a*, b* and Δ E) …

Bu çalışmada, Türkiye'de marketlerde satışa sunulan tütsülenmiş somon filetolarının yağ
asidi kompozisyonları araştırılmıştır. Ekstrakte edilmiş lipitten yağ asidi kompozisyonunu …