Yazar "Tufan, Bekir" için listeleme
-
The effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) packed in aluminium foil
Koral, Serkan; Köse, Ssevim; Tufan, Bekir (Central Fisheries Research Inst, 2010)In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) during the storage at 4±1°C and 17±3°C were investigated. In addition, biochemical composition and yield ... -
Fatty acid profile and proximate composition of Pacific mullet (Mugil so-iuy) caught in the Black Sea
Köse, Sevim; Koral, Serkan; Özoğul, Yeşim; Tufan, Bekir (Wiley, 2010)This study demonstrates proximate composition and fatty acid profile of Pacific mullet caught in Turkey. The highest moisture and protein contents were observed with muscle tissues as 83.74 and 10.52%, while the highest ... -
Quality changes and shelf life of cultured and wild hot-smoked mediterranean horse mackerel (Trachurus mediterraneus) at refrigerated (4 +/- 1 degrees C) conditions
Koral, Serkan; Tufan, Bekir; Başçınar, Nadir; Köse, Sevim (Taylor & Francis Inc, 2016)Mariculturing of horse mackerel is not known in the world. Additionally, limited studies exist on quality changes of smoked horse mackerel at refrigerated temperatures. Therefore, in this study, between 1+ and 2-year-old ... -
Quality changes and shelf-life of cultured and wild hot-smoked mediterranean horse mackerel (trachurus mediterraneus, steindachner, 1868) at frozen storage (-20±2°C)
Koral, Serkan; Tufan, Bekir; Başçınar, Nadir; Köse, Sevim (2015)Tütsüleme dünyada hem balık hem de et ürünlerinde kullanılan geleneksel bir koruma yöntemidir. Günümüzde tütsülenmiş balıklar kendilerine özgü tat ve aromanın yanı sıra uzun raf ömrüne sahip olmalarından dolayı da çokça ...
