Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage
The aim of this study was to determine the quality changes in shrimp stored at 4°C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4°C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nitrogene (TMA-N) content, pH value and moisture content. According to findings of sensory, physical and chemical analyses the samples were found to be of "good quality" at day 0, "good quality," at day 1 and "spoiled" after 2 days.
Anahtar Kelimeler:
Shrimp, Cold Storage, Quality Changes.
Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage
The aim of this study was to determine the quality changes in shrimp stored at 4°C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4°C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nitrogene (TMA-N) content, pH value and moisture content. According to findings of sensory, physical and chemical analyses the samples were found to be of "good quality" at day 0, "good quality," at day 1 and "spoiled" after 2 days.
Keywords:
Shrimp, Cold Storage, Quality Changes.,
- ISSN: 1300-0128
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK