Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC …

H Feng, V Timira, J Zhao, H Lin, H Wang, Z Li - Foods, 2022 - mdpi.com
The present study aimed to ascertain how the volatile compounds changed throughout
various processing steps when producing a smoke-flavored sea bass (Lateolabrax …

Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat

X Xin, A Bissett, J Wang, A Gan, K Dell, S Baroutian - Food Control, 2021 - Elsevier
Liquid smoke flavouring as an all-natural food additive is usually prepared by smouldering
or a carbonisation method. In this study, liquid smoke was prepared by fast pyrolysis …

Examination of the potential of refrigerated seawater to improve live transport of the mussel Perna canaliculus: physiological responses, meat quality and safety …

NPL Tuckey, BA Timms, GC Fletcher, G Summers… - Aquaculture, 2023 - Elsevier
Refrigerated seawater (RSW) based systems for post-harvest storage of green-lipped
mussels (Perna canaliculus; also known as Greenshell™ mussels) were assessed. Two …

Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets

BB Selçuk, Z Ayvaz - Journal of Aquatic Food Product Technology, 2022 - Taylor & Francis
This study aimed to develop a seafood product by combining the techniques of salting and
smoke flavorings (SF) and monitoring their effect on color and some other quality …

Effects of different brining methods on some physical properties of liquid smoked King Salmon

Z Ayvaz, MO Balaban, KJW Kong - Journal of Food Processing …, 2017 - Wiley Online Library
Abstract King salmon (Oncorhynchus tschawytscha, Walbaum, 1792) samples from the top,
belly and tail parts of fillets were brined (8% salt wet brine WB, salt dry brine S, 1: 1 brown …

[PDF][PDF] Geleneksel bir ürün olarak “midye dolma” ve gelecek önerileri

Z Ayvaz - Ziraat Mühendisliği, 2018 - dergipark.org.tr
Su ürünleri besleyici özellikleri ile öne çıkan bir gıda maddesidir. Bu kaynağa erişimin
arttırılması için üretimin artmasının yanında tüketiciye ulaştırılma biçimlerinin de geliştirilmesi …

Production and characterization of new hot and cold smoked mussel (Brachidontes pharaonis) meat products using sawdust and liquid smoke

H Amin, AS Abouzied - Aquatic Science and Fish Resources (ASFR …, 2024 - journals.ekb.eg
The main aim of this study was increased the added value of mussel (Brachidontes
pharaonis) by producing a new female and male hot and cold smoked from its meat using …

Βελτιστοποίηση συνθηκών επεξεργασίας και ποιότητας αλατισμένων-αποξηραμένων και με άρωμα καπνού φιλέτων τσιπούρας (Sparus aurata) με τη χρήση της …

Ξ ΔΟΥΒΗ - 2020 - repository.library.teiwest.gr
ΣΚΟΠΟΣ: H βελτιστοποίηση της διαδικασίας παραγωγής καπνιστών με υγρό καπνό φιλέτων
καλλιεργημένης τσιπούρας χρησιμοποιώντας τη μεθοδολογία της επιφάνειας απόκρισης …

Bilgisayarlı Görüntüleme Teknolojileri ile Hamsi (Engraulis encrasicolus) ve Sardalye (Sardina pilchardus)'nın Depolama Sürecinde Renk Paramentelerinin …

Z Ayvaz, H Gündüz, M Erdağ, BB Selçuk… - ÇOMÜ Ziraat Fakültesi …, 2019 - dergipark.org.tr
Renk, önemli bir balık tazelik belirleyicisidir. Balık derisinin, gözlerinin ve solungaçların
rengi tazelik hakkında birçok bilgi verir. Ancak, bu bilgiler birçok sebepten dolayı kişiden …

[PDF][PDF] The First Record of Color and Area of Diplodus vulgaris by Using Computer-Based Image Analysis

Z AYVAZ, HH ATAR - 2020 - avesis.comu.edu.tr
Objective: Determination of the morphological characteristics of fish species is essential for
the correct identification. The most important of these morphological features is undoubtedly …