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İşlenmiş alabalık yumurtalarının raf ömrüne katkı maddelerinin etkisi

Yıl 2021, Cilt: 4 Sayı: 4, 331 - 342, 01.10.2021

Bibi Aaishah Ollee , Özkan Özden

https://doi.org/10.3153/AR21028

Öz

Yetiştiricilik alanındaki, tür çeşitliliğinin doğal kaynaklarla karşılaştırılmayacak kadar az olması, yetiştiriciliği yapılan balıklarda arz ve talebe bağlı bölgesel veya aşırı/dengesiz fiyat düşüşlerine sebep olmaktadır. Bu fiyat düşüşlerinin aksine porsiyonluk balık üretim maliyetleri ise yıldan yıla artmaktadır. Bu durum özellikle Avrupa’nın en büyük üreticisi olan Türkiye’de alabalık fiyatlarını etkilemektedir. Türkiye tüketim piyasası için uzun raf ömrüne sahip delikat (lezzetli-nefis) ürünlerin geliştirilmesi önemlidir. Bu çalışmada da işlenmiş gökkuşağı alabalık yumurtalarının daha uzun dayanım raf ömrünü belirlemek üzere katkı maddelerinin etkisi incelenmiştir. Çalışmada sağım yoluyla temin edilen gökkuşağı alabalığı yumurtaları %10’luk salamura ile temizlendikten sonra 40 saat boyunca kuru tuzlama (%7.5) yapılmıştır. Ardından %5’lik tuz salamurası ile yıkanmış, kuruma işleminden sonra muamelesiz (kontrol) bırakılan ve %1 oranlarında sıvı duman, kekik, limon, keten veya üzüm çekirdeği yağları ile muamele edilen toplam 6 gruba ayrılmıştır. Bu şekilde ayrılan balık yumurtaları cam kavanozlara yerleştirilmiş ve ısıl işlem uygulaması yapılmadan buzdolabı koşullarında depolanmıştır. Sıvı duman ve esansiyel yağ uygulanan ürünlerin duyusal analizleri sonucunda panelistler tarafından olumlu geri dönüşler alınmıştır. Sıvı duman uygulanan grup mikrobiyolojik açıdan en güvenli gruptur ve analiz süresi boyunca tüketilebilir özelliklerini kaybetmemiştir. Üzüm çekirdeği yağı uygulanan işlenmiş alabalık yumurtalarının raf ömrü 50 gün, kekik yağı uygulanan grubun 30 gün, keten ve limon yağı uygulanan grupların ise raf ömrü 10 gün olarak belirlenmiştir. 

Anahtar Kelimeler

Alabalık Oncorhynchus mykiss Balık yumurtası Sıvı duman Esansiyel yağlar Katkı maddeleri Raf ömrü

Destekleyen Kurum

İstanbul Üniversitesi Bilimsel Araştırma Projeleri Yürütücü Sekreterliği

Proje Numarası

FYL-2016-20974

Teşekkür

Bu çalışmanın örneklerinin teminindeki katkılardan dolayı Altındere Alabalık Üretim ve Pazarlama Şirketi’ ne teşekkür ederiz.

Kaynakça

  • Antonacopoulos, N., Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: a third collaborative study by the West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und Forschung, 189 (4), 309-316. https://doi.org/10.1007/BF01683206
  • AOAC (1998a). Meat and Meat Products: Official Method 928.08, Nitrojen in Meat, Kjeldahl Method, Official Methods of Analysis of AOAC International, In: Cunniff, P. (ed.), Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA
  • AOAC (1998b). Official Method 980.46, Moisture in Meat, Official Methods of Analysis of AOAC International, In: Cunniff, P. (ed.), Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA.
  • AOAC (1998c). Fish and Other Marine Products, Official Method 938.08, Ash of Seafood, Official Methods of Analysis of AOAC International, In: Cunniff, P. (ed.), Chapter 35, 16th Ed. AOAC, Gaitherbury, MD., USA.
  • Basby, M. (1997). Lightly salted lumpfish roe composition, spoilage, safety and preservation. DFU-rapport No. 46-97, Ministry of Feed Agriculture and Fisheries, Bygning 221 2800 Lyngby, Denmark. ISBN: 87-88047-62-8
  • http://www.aqua.dtu.dk/english/-/media/Institutter/Aqua/Publikationer/Forskningsrapporter_1_50/46_97_lightly_salted_lumpfish_roe_composition_spoilage_safety_and_preservation.ashx (Erişim tarihi: 16.04.2021).
  • Bekhit, A.E.D.A., Morton, J.D., Dawson, C.O., Zhao, J.H., Lee, H.Y. (2009). Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe, Food Chemistry, 117(2), 318-325. https://doi.org/10.1016/j.foodchem.2009.04.009
  • Bledsoe, G., Rasco, B. (2006). Caviar and fish roe, Handbook of Food Science, Technology, and Engineering, Edited By Hui, Y.H., Volume 4. Chapter 161, 1-20. CRC Press, NW, USA. ISBN: 978-0-8493-9849-0
  • Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review, International Journal of Food Microbiology, 94 (3), 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
  • Çelik, U., Altınelataman, C., Dinçer, T., Acarlı, D. (2012). Comparison of fresh and dried flathead grey mullet (Mugil cephalus, Linnaeus 1758) caviar by means of proximate composition and quality changes during refrigerated storage at 4 ±2℃. Turkish Journal of Fisheries and Aquatic Sciences, 12(1), 1-5. https://doi.org/10.4194/1303-2712-v12_1_01
  • Erkan, N., Bilen, G. (2010). Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5(1), 101-110. https://doi.org/10.1007/s00003-009-0546-6
  • Erkan, N., Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43, 1549-1559. https://doi.org/10.1111/j.1365-2621.2007.01579.x
  • FDA (1984). Bacteriological Analytical Manual, 6th ed., Food and Drug Administration, Washington, D.C.
  • Fioretto, F., Cruz, C., Largeteau, A., Sarli, T.A., Demazeau, G. El Moueffak, A. (2005). Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing. Brazilian Journal of Medical and Biological Research, 38(8), 1259-1265. https://doi.org/10.1590/S0100-879X2005000800015
  • Gessner, J., Wirth, M., Kirschbaum, F., Patriche, N. (2002). Processing techniques for caviar and their effect on product composition. International Review of Hydrobiology, 87(5-6), 645-650. https://doi.org/10.1002/1522-2632(200211)87:5/6<645::AID-IROH645>3.0.CO;2-K
  • Goulas, A.E., & Kontominas, M.G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes, Food Chemistry, 93(3), 511-520. https://doi.org/10.1016/j.foodchem.2004.09.040
  • Himelbloom, B.H., Crapo, C.A. (1997). Microbial evaluation of Alaska salmon caviar, Journal of Food Protection, 61(5), 626-628. https://doi.org/10.4315/0362-028X-61.5.626
  • Holley, R.A., Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22(4), 273-292. https://doi.org/10.1016/j.fm.2004.08.006
  • İnanli, A.G., Coban, Ö.E., Dartay, M. (2010). The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage, Fisheries Science, 76(5), 879-883. https://doi.org/10.1007/s12562-010-0279-6
  • Kaba, N., Corapci, B., Eryasar, K., Karabek, H.N. (2013). Sensory, chemical and microbiological characteristics of canned smoked whiting roe pate, GIDA Journal of Food, 38(5), 259-266.
  • Machado, T.M., Tabata, Y.A., Casarini, L.M., Sumico, N. (2015). Economic viability to produce caviar substitute using roes of rainbow trout. Boletim do Instituto de Pesca, São Paulo, 41(1), 69-77. https://www.pesca.sp.gov.br/41_1_69-77.pdf
  • Machado, T.M., Tabata, Y.A., Takahashi, N.S., Casarini, L.M., Neiva, C.R.P., Henriques, M.B. (2016). Caviar substitute produced from roes of rainbow trout (Oncorhynchus mykiss). Acta Scientiarum Technology, 38(2), 233. https://doi.org/10.4025/actascitechnol.v38i2.27944
  • Magnusson, H., Martinsdottir, E. (2006). Microbiological changes during the storage of lumpfish caviar. Icelandic Fisheries Laboratory Report, 02-06.
  • Mahmoud, K.A.S., Linder, M., Fanni, J., Parmentier, M. (2008). Characterisation of the lipid fractions obtained by proteolytic and chemical extractions from rainbow trout (Oncorhynchus mykiss) roe, Process Biochemistry, 43(4), 376-383. https://doi.org/10.1016/j.procbio.2008.01.011
  • Martinez, O., Salmeron, J., Guillen, M.D., Cassas, C. (2007). Textural and physicochemical changes in salmon (Salmo Salar) treated with commercial liquid smoke flavourings, Food Chemistry, 100(2), 498-503. https://doi.org/10.1016/j.foodchem.2005.09.071
  • Mastromatteo, M., Incoronato, A.L., Conte, A., Del Nobile, M.A. (2011). Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging. International Journal of Food Microbiology, 150(1), 1-7. https://doi.org/10.1016/j.ijfoodmicro.2011.07.009
  • Mirsadegi, H., Alishahi, A., Shabanpour, B., Safari, S. (2015). Fatty acid composition and qualitative changes of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerator storage, Persian Journal of Seafood Science and Technology, 1, 21-29
  • Olafsdottir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., Nilsen, H. (1997). Methods to evaluate fish freshness in research and industry, Trends in Food Science & Technology, 8(8), 258-265. https://doi.org/10.1016/S0924-2244(97)01049-2
  • Özden, Ö., İnuğur, M., Erkan, N. (2007). Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes. European Food Research and Technology, 225(5-6), 797-805. https://doi.org/10.1007/s00217-006-0484-9
  • Özpolat, R., Patir, B. (2010). Vakum ambalajlı Gökkuşağı alabalığı (Oncorhynchus mykiss Walbaum, 1792) havyar üretimi ve muhafazası sırasında mikrobiyolojik kalitesinde meydana gelen değişimler. e-Journal of New World Sciences Academy, 5(4), 336-343.
  • Pourashouri, P., Yeganeh, S., Shabanpour, B. (2015). Chemical and microbiological changes of salted Caspian Kutum (Rutilus frisii kutum) roe, Iranian Journal of Fisheries Sciences, 14(1), 176-187.
  • Shirai, N., Higuchi, T., Suzuki, H. (2006). Analysis of lipid classes and the fatty acid composition of the salted fish roe food products, Ikura, Tarako, Tobiko and Kazunoko. Food Chemistry, 94 (1), 61-67. https://doi.org/10.1016/j.foodchem.2004.10.050
  • Sümbüloğlu, K., Sümbüloğlu, V. (2002). Biyostatistik, Hatiboğlu Basım ve yayım San, Tic. Ltd. Sti., Ankara. ISBN: 975-7527-12-2.
  • Varlık C, Uğur M, Gökoğlu N, Gün H. (1993). Quality control principles and methods in fish association of food technology, Istanbul University, Istanbul, Publication number 17, 174 p
  • Varlık, C., Özden, Ö., Erkan, N., Üçok Alakavuk, D. (2007). Su ürünlerinde temel kalite kontrol. İstanbul Üniversitesi Yayın No:2 Fakülte Yayın No:8 ISBN: 975-404-771-5.
  • Villegas, A. (2014). Brazil producers experiment with trout caviars, Undercurrent news. https://www.undercurrentnews.com/2014/01/14/brazil-producers-experiment-with-trout-caviar/ (Erişim Tarihi: 16.04.2021).
  • Vyncke, W. (1981). pH of fish muscle comparison of methods. 12th Western European Fish Technologists’ Association (WEFTA) Meeting, Copenhagen, Denmark.
  • WHO (2015). Food safety. World Health Organization 399. http://www.who.int/campaigns/world-health-day/2015/fact-sheet.pdf?ua=1 (Erişim Tarihi: 16.04.2021).

The effect of additives on the shelf life of processed trout eggs

Yıl 2021, Cilt: 4 Sayı: 4, 331 - 342, 01.10.2021

Bibi Aaishah Ollee , Özkan Özden

https://doi.org/10.3153/AR21028

Öz

The fact that the diversity of species in the aquaculture sector is too low to compare with natural resources causes regional or excessive/unbalanced price decreases in aquaculture depending on supply and demand. In contrast to these price decreases, portion fish production costs are increasing year by year. This situation affects trout prices especially in Turkey, which is the biggest producer in Europe. It is important to develop delicate (tasty-delicate) products with a long shelf life for the Turkish consumer market. In this study, the effects of natural and synthetic additives were investigated to determine the longer shelf life of processed rainbow trout eggs. In this study, rainbow trout eggs obtained by stripping were cleaned with 10% brine, followed by dry salting (7.5%) for 40 hours. Then they were washed with 5% salt brine, left untreated (control) after drying, and divided into 6 groups, which were treated with 1% liquid smoke, thyme, lemon, flax, or grapeseed oils. The rainbow trout eggs were placed in glass jars and stored under refrigerator conditions without heat treatment. According to the sensory analysis results of the liquid smoke and essential oil applied products positive feedback has been received from the panelists. The liquid smoke applied group was the safest group in terms of microbiology and did not lose its consumable properties during the analysis period. The shelf life of processed trout eggs to which grapeseed oil was applied was 50 days, 30 days for the group treated with oregano oil, 10 days for the groups treated with flax and lemon oil.

Anahtar Kelimeler

Trout Oncorhynchus mykiss Fish eggs Essential oils Liquid smoke Additives Shelf life

Proje Numarası

FYL-2016-20974

Kaynakça

  • Antonacopoulos, N., Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: a third collaborative study by the West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und Forschung, 189 (4), 309-316. https://doi.org/10.1007/BF01683206
  • AOAC (1998a). Meat and Meat Products: Official Method 928.08, Nitrojen in Meat, Kjeldahl Method, Official Methods of Analysis of AOAC International, In: Cunniff, P. (ed.), Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA
  • AOAC (1998b). Official Method 980.46, Moisture in Meat, Official Methods of Analysis of AOAC International, In: Cunniff, P. (ed.), Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA.
  • AOAC (1998c). Fish and Other Marine Products, Official Method 938.08, Ash of Seafood, Official Methods of Analysis of AOAC International, In: Cunniff, P. (ed.), Chapter 35, 16th Ed. AOAC, Gaitherbury, MD., USA.
  • Basby, M. (1997). Lightly salted lumpfish roe composition, spoilage, safety and preservation. DFU-rapport No. 46-97, Ministry of Feed Agriculture and Fisheries, Bygning 221 2800 Lyngby, Denmark. ISBN: 87-88047-62-8
  • http://www.aqua.dtu.dk/english/-/media/Institutter/Aqua/Publikationer/Forskningsrapporter_1_50/46_97_lightly_salted_lumpfish_roe_composition_spoilage_safety_and_preservation.ashx (Erişim tarihi: 16.04.2021).
  • Bekhit, A.E.D.A., Morton, J.D., Dawson, C.O., Zhao, J.H., Lee, H.Y. (2009). Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe, Food Chemistry, 117(2), 318-325. https://doi.org/10.1016/j.foodchem.2009.04.009
  • Bledsoe, G., Rasco, B. (2006). Caviar and fish roe, Handbook of Food Science, Technology, and Engineering, Edited By Hui, Y.H., Volume 4. Chapter 161, 1-20. CRC Press, NW, USA. ISBN: 978-0-8493-9849-0
  • Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review, International Journal of Food Microbiology, 94 (3), 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
  • Çelik, U., Altınelataman, C., Dinçer, T., Acarlı, D. (2012). Comparison of fresh and dried flathead grey mullet (Mugil cephalus, Linnaeus 1758) caviar by means of proximate composition and quality changes during refrigerated storage at 4 ±2℃. Turkish Journal of Fisheries and Aquatic Sciences, 12(1), 1-5. https://doi.org/10.4194/1303-2712-v12_1_01
  • Erkan, N., Bilen, G. (2010). Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5(1), 101-110. https://doi.org/10.1007/s00003-009-0546-6
  • Erkan, N., Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43, 1549-1559. https://doi.org/10.1111/j.1365-2621.2007.01579.x
  • FDA (1984). Bacteriological Analytical Manual, 6th ed., Food and Drug Administration, Washington, D.C.
  • Fioretto, F., Cruz, C., Largeteau, A., Sarli, T.A., Demazeau, G. El Moueffak, A. (2005). Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing. Brazilian Journal of Medical and Biological Research, 38(8), 1259-1265. https://doi.org/10.1590/S0100-879X2005000800015
  • Gessner, J., Wirth, M., Kirschbaum, F., Patriche, N. (2002). Processing techniques for caviar and their effect on product composition. International Review of Hydrobiology, 87(5-6), 645-650. https://doi.org/10.1002/1522-2632(200211)87:5/6<645::AID-IROH645>3.0.CO;2-K
  • Goulas, A.E., & Kontominas, M.G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes, Food Chemistry, 93(3), 511-520. https://doi.org/10.1016/j.foodchem.2004.09.040
  • Himelbloom, B.H., Crapo, C.A. (1997). Microbial evaluation of Alaska salmon caviar, Journal of Food Protection, 61(5), 626-628. https://doi.org/10.4315/0362-028X-61.5.626
  • Holley, R.A., Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22(4), 273-292. https://doi.org/10.1016/j.fm.2004.08.006
  • İnanli, A.G., Coban, Ö.E., Dartay, M. (2010). The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage, Fisheries Science, 76(5), 879-883. https://doi.org/10.1007/s12562-010-0279-6
  • Kaba, N., Corapci, B., Eryasar, K., Karabek, H.N. (2013). Sensory, chemical and microbiological characteristics of canned smoked whiting roe pate, GIDA Journal of Food, 38(5), 259-266.
  • Machado, T.M., Tabata, Y.A., Casarini, L.M., Sumico, N. (2015). Economic viability to produce caviar substitute using roes of rainbow trout. Boletim do Instituto de Pesca, São Paulo, 41(1), 69-77. https://www.pesca.sp.gov.br/41_1_69-77.pdf
  • Machado, T.M., Tabata, Y.A., Takahashi, N.S., Casarini, L.M., Neiva, C.R.P., Henriques, M.B. (2016). Caviar substitute produced from roes of rainbow trout (Oncorhynchus mykiss). Acta Scientiarum Technology, 38(2), 233. https://doi.org/10.4025/actascitechnol.v38i2.27944
  • Magnusson, H., Martinsdottir, E. (2006). Microbiological changes during the storage of lumpfish caviar. Icelandic Fisheries Laboratory Report, 02-06.
  • Mahmoud, K.A.S., Linder, M., Fanni, J., Parmentier, M. (2008). Characterisation of the lipid fractions obtained by proteolytic and chemical extractions from rainbow trout (Oncorhynchus mykiss) roe, Process Biochemistry, 43(4), 376-383. https://doi.org/10.1016/j.procbio.2008.01.011
  • Martinez, O., Salmeron, J., Guillen, M.D., Cassas, C. (2007). Textural and physicochemical changes in salmon (Salmo Salar) treated with commercial liquid smoke flavourings, Food Chemistry, 100(2), 498-503. https://doi.org/10.1016/j.foodchem.2005.09.071
  • Mastromatteo, M., Incoronato, A.L., Conte, A., Del Nobile, M.A. (2011). Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging. International Journal of Food Microbiology, 150(1), 1-7. https://doi.org/10.1016/j.ijfoodmicro.2011.07.009
  • Mirsadegi, H., Alishahi, A., Shabanpour, B., Safari, S. (2015). Fatty acid composition and qualitative changes of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerator storage, Persian Journal of Seafood Science and Technology, 1, 21-29
  • Olafsdottir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., Nilsen, H. (1997). Methods to evaluate fish freshness in research and industry, Trends in Food Science & Technology, 8(8), 258-265. https://doi.org/10.1016/S0924-2244(97)01049-2
  • Özden, Ö., İnuğur, M., Erkan, N. (2007). Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes. European Food Research and Technology, 225(5-6), 797-805. https://doi.org/10.1007/s00217-006-0484-9
  • Özpolat, R., Patir, B. (2010). Vakum ambalajlı Gökkuşağı alabalığı (Oncorhynchus mykiss Walbaum, 1792) havyar üretimi ve muhafazası sırasında mikrobiyolojik kalitesinde meydana gelen değişimler. e-Journal of New World Sciences Academy, 5(4), 336-343.
  • Pourashouri, P., Yeganeh, S., Shabanpour, B. (2015). Chemical and microbiological changes of salted Caspian Kutum (Rutilus frisii kutum) roe, Iranian Journal of Fisheries Sciences, 14(1), 176-187.
  • Shirai, N., Higuchi, T., Suzuki, H. (2006). Analysis of lipid classes and the fatty acid composition of the salted fish roe food products, Ikura, Tarako, Tobiko and Kazunoko. Food Chemistry, 94 (1), 61-67. https://doi.org/10.1016/j.foodchem.2004.10.050
  • Sümbüloğlu, K., Sümbüloğlu, V. (2002). Biyostatistik, Hatiboğlu Basım ve yayım San, Tic. Ltd. Sti., Ankara. ISBN: 975-7527-12-2.
  • Varlık C, Uğur M, Gökoğlu N, Gün H. (1993). Quality control principles and methods in fish association of food technology, Istanbul University, Istanbul, Publication number 17, 174 p
  • Varlık, C., Özden, Ö., Erkan, N., Üçok Alakavuk, D. (2007). Su ürünlerinde temel kalite kontrol. İstanbul Üniversitesi Yayın No:2 Fakülte Yayın No:8 ISBN: 975-404-771-5.
  • Villegas, A. (2014). Brazil producers experiment with trout caviars, Undercurrent news. https://www.undercurrentnews.com/2014/01/14/brazil-producers-experiment-with-trout-caviar/ (Erişim Tarihi: 16.04.2021).
  • Vyncke, W. (1981). pH of fish muscle comparison of methods. 12th Western European Fish Technologists’ Association (WEFTA) Meeting, Copenhagen, Denmark.
  • WHO (2015). Food safety. World Health Organization 399. http://www.who.int/campaigns/world-health-day/2015/fact-sheet.pdf?ua=1 (Erişim Tarihi: 16.04.2021).
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Deniz Mühendisliği
Bölüm Research Articles
Yazarlar

Bibi Aaishah Ollee 0000-0002-1358-7424

Özkan Özden 0000-0001-8780-480X

Proje Numarası FYL-2016-20974
Yayımlanma Tarihi 1 Ekim 2021
Gönderilme Tarihi 18 Nisan 2021
Yayımlandığı Sayı Yıl 2021Cilt: 4 Sayı: 4

Kaynak Göster

APA Ollee, B. A., & Özden, Ö. (2021). İşlenmiş alabalık yumurtalarının raf ömrüne katkı maddelerinin etkisi. Aquatic Research, 4(4), 331-342. https://doi.org/10.3153/AR21028
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