dc.contributor.author | Çağlak, Emre | |
dc.contributor.author | Karslı, Barış | |
dc.contributor.author | Koral, Serkan | |
dc.date.accessioned | 2020-12-19T19:56:42Z | |
dc.date.available | 2020-12-19T19:56:42Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | Caglak, E., Karsli, B., Koral, S. (2015). Effects of different processing techniques on the carpet shell (Ruditapes decussatus Linnaeus, 1758). Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 66(5), 141-148. https://doi.org/10.2376/0003-925X-66-141 | en_US |
dc.identifier.issn | 0003-925X | |
dc.identifier.uri | https://doi.org/10.2376/0003-925X-66-141 | |
dc.identifier.uri | https://hdl.handle.net/11436/2768 | |
dc.description | KORAL, SERKAN/0000-0001-7424-2481 | en_US |
dc.description | WOS: 000364798700004 | en_US |
dc.description.abstract | In this study, the effects of different processing techniques on the food quality of carpet shells (Ruditapes decussatus, Linnaeus, 1758) were Investigated. Carpet shells were smoked, smoked-marinated, and marinated, and stored for 7 months at 2 +/- 1 degrees C. During the 210-day storage period, total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid, total mesophilic and psychrophilic aerobic bacteria counts, yeast-mold counts, and lactic acid bacteria counts for each group did not exceed acceptable limits, and coliform bacteria, E. coli, Staphylococcus aureus, Salmonella spp., or Listena spp. were not detected. However, sensory scores for texture, appearance, odor, and flavor decreased gradually over time. Based on the results of our sensory, chemical, and microbiological analysis, smoked, smoked-marinated, and marinated carpet shells can be safely consumed within 120, 150, and 180 days, respectively. | en_US |
dc.description.sponsorship | Scientific Research Fund of Recep Tayyip Erdogan University (RTEUBAP)Recep Tayyip Erdogan University [2012.103.03.1] | en_US |
dc.description.sponsorship | This study was supported by the Scientific Research Fund of Recep Tayyip Erdogan University (RTEUBAP) with project number 2012.103.03.1. We would like to thank their financial and technical support. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | M H Schaper Gmbh Co Kg | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Carpet shell | en_US |
dc.subject | Smoking | en_US |
dc.subject | Marination | en_US |
dc.subject | Shelf life | en_US |
dc.subject | Ruditapes decussatus | en_US |
dc.title | Effects of different processing techniques on the carpet shell (Ruditapes decussatus Linnaeus, 1758) | en_US |
dc.type | article | en_US |
dc.contributor.department | RTEÜ, Su Ürünleri Fakültesi, Su Ürünleri Avlama ve İşleme Teknolojisi Bölümü | en_US |
dc.contributor.institutionauthor | Çağlak, Emre | |
dc.contributor.institutionauthor | Karslı, Barış | |
dc.contributor.institutionauthor | Koral, Serkan | |
dc.identifier.doi | 10.2376/0003-925X-66-141 | |
dc.identifier.volume | 66 | en_US |
dc.identifier.issue | 5 | en_US |
dc.identifier.startpage | 141 | en_US |
dc.identifier.endpage | 148 | en_US |
dc.relation.journal | Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |