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Journals / Su Ürünleri Dergisi / 2008 / Cilt: 25 - Sayı: 3

The production of battered and breaded products from three different frozen-thawed shrimp species caught from different regions and their quality changes during frozen storage.

Farklı bölgelerden avlanan farklı türdeki dondurulmuş çözdürülmüş karideslerden kroket yapımı ve dondurarak depolama boyunca kalite değişimleri

Aslı CADUN
BERNA KILINÇ
Evren Burcu ŞEN YILMAZ
ŞÜKRAN ÇAKLI
Pages
191–195
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

However, the results of TVB-N values as a chemical quality parameter indicated that only Panaeus semisulcatus closed the consumption limits at day 30 but the others were found to be nearly perfect quality.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, frozen-thawed Panaeus semisulcatus (A) caught from Turkey coast in Aegean Sea, Parapenaeus longirostris (B) caught from Greece coast in Aegean Sea and Parapenaeus longirostris (C) caught from Çanakkale coast in Marmara Sea were used to produce battered and breaded products.
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Key Findings & Data:As a result, microbiological analysis indicated that all samples passed the consumption limits at day 30.
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Conclusion & Impact:However, the results of TVB-N values as a chemical quality parameter indicated that only Panaeus semisulcatus closed the consumption limits at day 30 but the others were found to be nearly perfect quality.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:dondurarak depolama · kimyasal bileşim · dondurulmuş gıdalar

Abstract

In this study, frozen-thawed Panaeus semisulcatus (A) caught from Turkey coast in Aegean Sea, Parapenaeus longirostris (B) caught from Greece coast in Aegean Sea and Parapenaeus longirostris (C) caught from Çanakkale coast in Marmara Sea were used to produce battered and breaded products. And then they were frozen and quality determination during shelf life was done. Chemical, instrumental, microbiological and sensory analyses were performed to determine the quality changes and the shelf life of battered and breaded shrimp during the storage period. As a result, microbiological analysis indicated that all samples passed the consumption limits at day 30. However, the results of TVB-N values as a chemical quality parameter indicated that only Panaeus semisulcatus closed the consumption limits at day 30 but the others were found to be nearly perfect quality.

Özet

Bu çalışmada, dondurulmuş çözdürülmüş Ege denizindeki Türkiye sahillerinden yakalanan Panaeus semisulcatus (A) , Ege denizindeki Yunanistan sahilinden yakalanmış Parapenaeus longirostris (B) ve Marmara denizindeki Çanakkale sahilinden yakalanmış Parapenaeus longirostris (C) kroket üretiminde kullanılmıştır. Daha sonra dondurulmuş ve raf ömrü boyunca kalite tespiti yapılmıştır. Karides kroketlerde depolama boyunca değişimleri incelemek ve raf ömrünü tespit etmek amacıyla örneklerde kimyasal, enstrümantal, mikrobiyolojik ve duyusal analizler yapılmıştır. Sonuç olarak ürünler 30. günde mikrobiyolojik analizler açısından limit sınır değerlerini geçmiştir. Kimyasal kalite analizlerinden TVB-N açısından Panaeus semisulcatus 30.günde tüketim sınır değerine yaklaşırken diğerleri çok iyi kalitede tespit edilmiştir.

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Cite This Article

CADUN, A., KILINÇ, B., YILMAZ, E. B. Ş., ÇAKLI, Ş. (2008). The production of battered and breaded products from three different frozen-thawed shrimp species caught from different regions and their quality changes during frozen storage.. Su Ürünleri Dergisi, Cilt: 25 - Sayı: 3, 191–195. https://ajindex.com/articles/312258

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