Quality changes of fish patties produced from anchovy during refrigerated storage
European Food Research and Technology, cilt.220, sa.3-4, ss.287-291, 2005 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 220 Sayı: 3-4
- Basım Tarihi: 2005
- Doi Numarası: 10.1007/s00217-004-1035-x
- Dergi Adı: European Food Research and Technology
- Derginin Tarandığı İndeksler: Scopus
- Sayfa Sayıları: ss.287-291
- Anahtar Kelimeler: anchovy, patty, peroxide, thiobarbutiric acid, Engraulis encrasicholus
- Kırklareli Üniversitesi Adresli: Evet
Özet
Quality changes of anchovy patties at the storage temperature of 4 °C were investigated. After patties had been prepared using minced anchovy meat they were stored in a refrigerator. Quality control analyses were conducted for every day of storage. Total volatile basic nitrogen and thiobarbutiric acid values increased, and acidity and sensory scores decreased during the storage. The peroxide value significantly increased until the fifth day of storage then decreased on days 5 and 6 of storage. Anchovy patties were consumable up to 6 days. © 2004 Springer-Verlag.