Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi
Bu çalışmada ceviz yeşil kabuğu ilaveli buzun 25 günlük depolama süresince gökkuşağı alabalığı filetoları üzerindeki duyusal, kimyasal ve mikrobiyolojik etkileri incelenmiştir. Duyusal analiz sonuçlarına dayalı olarak, kontrol grubunda 14. günde, ceviz kabuğu ilaveli buzda depolanan balıklarda ise 18. günde bozulma limiti aşılmıştır. Çalışmada tüm depolama günleri dikkate alındığında ceviz kabuğu ilaveli buzun Enterobacteriaceae, Toplam Aerobik Mezofilik ve Toplam Aerobik Psikrofilik bakteriler üzerinde önemli düzeyde (p
Effects of Ice Prepared with Walnut Green Husks Extract on the Quality Properties of the Rainbow Trout (Oncorhynchus mykiss) Fillets
In this study, the sensory, chemical and microbiological effects of icing with walnut green husk extract on rainbow trout fillet were investigated during 25 days of storage. Based on the results of sensory analysis, the deterioration limit was exceeded on the 14th day in the control group and on the 18th day in fish stored on ice with walnut shell. Considering all storage days in the study, it was observed that icing with walnut green husk caused significant reduction (p
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