Konu "Quality changes" için listeleme
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Comparison chemical, sensory, microbiological and textural changes of cuttlefish (Sepia Officinalis) stored under different packaging
(National Centre for Agrarian Sciences, 2014)Cuttlefish (Sepia officinalis) consumption is limited because of high costs in Turkey. It is essential that this product should be protected from the spoilage in a short time. For this purpose cuttlefishes were packaged ... -
The effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) packed in aluminium foil
(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 ... -
Investigating the quality changes of raw and hot smoked garfish (belone belone euxini, Günther, 1866) at ambient and refrigerated temperatures
(0-Belirlenecek, 2009)The objective of this study is to determine quality changes and shelf life of hot-smoked garfish (Belone belone euxini, Günther, 1866) in terms of chemical and sensory analyses at refrigerated and ambient conditions. For ... -
Quality changes of spotless shad during storage at different conditions
(Chiriotti Editori, 2016)This study investigates the effect of using ice in combination with refrigeration on the sensory, physico-chemical and microbiological attributes of spotless shad during storage. Spotless shad kept in ice under refrigerated ...