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Toplam kayıt 5, listelenen: 1-5
Effects of different processing techniques on the carpet shell (Ruditapes decussatus Linnaeus, 1758)
(M H Schaper Gmbh Co Kg, 2015)
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 ...
Different packaging methods effects on sensory quality and chemical criteria of marinated shad (Alosa immaculata, B., 1838)
(Chiriotti Editori, 2015)
In this study the sensory and chemical parameters of marinated shad (Alosa immaculata, Bennett, 1838) were determined. Fish were marinated with different package methods (in brine, oil and vacuum packed) and stored at 4 ...
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 ...
Quality changes and shelf life of cultured and wild hot-smoked mediterranean horse mackerel (Trachurus mediterraneus) at refrigerated (4 +/- 1 degrees C) conditions
(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 ...
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 ...