SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio

Öz In this study, changes in chemical, microbiological and sensory quality of fish crackers made from rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) during storage at 4±2°C was investigated. The fish cracker composed of fish meat, sugar, salt, egg, sunflower oil, vinegar, butter, flour, wheat starch and stirred until a homogenous mixture of crackers dough was achieved. The mixture was crushed in an extractor and baked in the oven. Chemical quality parameters (pH, Total Volatile Basic Nitrogen and Thiobarbituric Acid), microbiological parameters (Aerobe bacteria) and sensory quality (Flavor, Odor, and Texture) were determined during the storage period. The highest chemical changes and microbiological changes was determined in the crackers prepared by adding carp meat. The lowest sensory parameters was obtained for crackers groups by carp meat. The study results showed that crackers enriched with fish meat, mainly rainbow trout had an appropriate sensory, microbiological and chemical profile for consumption.

Kaynakça

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Kaynak Göster

Bibtex @araştırma makalesi { ejt755511, journal = {European Journal of Technique (EJT)}, issn = {2536-5010}, eissn = {2536-5134}, address = {INESEG Yayıncılık Dicle Üniversitesi Teknokent, Sur/Diyarbakır}, publisher = {Hibetullah KILIÇ}, year = {2020}, volume = {10}, pages = {454 - 463}, doi = {10.36222/ejt.755511}, title = {SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio}, key = {cite}, author = {Karaton Kuzgun, Nermin} }
APA Karaton Kuzgun, N . (2020). SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio . European Journal of Technique (EJT) , 10 (2) , 454-463 . DOI: 10.36222/ejt.755511
MLA Karaton Kuzgun, N . "SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio" . European Journal of Technique (EJT) 10 (2020 ): 454-463 <https://dergipark.org.tr/tr/pub/ejt/issue/59168/755511>
Chicago Karaton Kuzgun, N . "SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio". European Journal of Technique (EJT) 10 (2020 ): 454-463
RIS TY - JOUR T1 - SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio AU - Nermin Karaton Kuzgun Y1 - 2020 PY - 2020 N1 - doi: 10.36222/ejt.755511 DO - 10.36222/ejt.755511 T2 - European Journal of Technique (EJT) JF - Journal JO - JOR SP - 454 EP - 463 VL - 10 IS - 2 SN - 2536-5010-2536-5134 M3 - doi: 10.36222/ejt.755511 UR - https://doi.org/10.36222/ejt.755511 Y2 - 2020 ER -
EndNote %0 European Journal of Technique SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio %A Nermin Karaton Kuzgun %T SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio %D 2020 %J European Journal of Technique (EJT) %P 2536-5010-2536-5134 %V 10 %N 2 %R doi: 10.36222/ejt.755511 %U 10.36222/ejt.755511
ISNAD Karaton Kuzgun, Nermin . "SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio". European Journal of Technique (EJT) 10 / 2 (Aralık 2020): 454-463 . https://doi.org/10.36222/ejt.755511
AMA Karaton Kuzgun N . SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio. EJT. 2020; 10(2): 454-463.
Vancouver Karaton Kuzgun N . SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio. European Journal of Technique (EJT). 2020; 10(2): 454-463.
IEEE N. Karaton Kuzgun , "SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio", European Journal of Technique (EJT), c. 10, sayı. 2, ss. 454-463, Ara. 2021, doi:10.36222/ejt.755511