However, the decrease in the values of sensory analyses were faster than those of chemical analyses.
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, chemical and sensory changes were investigated in pike-perch (Sander lucioperca Bogustkaya & Naseka,1996) fillets during frozen storage (-18 şC) of 7 months.
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Key Findings & Data:Total volatile basic nitrogen (TVB-N, mg N/100 g), thiobarbituric acid (TBA, mg malonaldehyde/1000 g) and pH were considered as chemical quality criteria of fish flesh.
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Conclusion & Impact:However, the decrease in the values of sensory analyses were faster than those of chemical analyses.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study, chemical and sensory changes were investigated in pike-perch (Sander lucioperca Bogustkaya & Naseka,1996) fillets during frozen storage (-18 şC) of 7 months. Total volatile basic nitrogen (TVB-N, mg N/100 g), thiobarbituric acid (TBA, mg malonaldehyde/1000 g) and pH were considered as chemical quality criteria of fish flesh. TVB-N value was 4.19 mg N/100 g at the beginning, but increased to 14.90 mg N/100 g at the end of the research. TBA and pH values were changed as 0.0208-0.0533 mg malonaldeyde/1000 g and 6.80-7.02 respectively. At the end of the study, the chemical quality did not reach the critical values. However, the decrease in the values of sensory analyses were faster than those of chemical analyses.
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Cite This Article
OLGUNOĞLU, İ. A., POLAT, A. (2022). Chemical and sensory changes of pike-perch (Sander lucioperca bogustkaya and Naseka, 1996) fillets during frozen storage (-18 ºC). Turkish Journal of Veterinary and Animal Sciences, Cilt: 26 - Sayı: 4, 879–884. https://ajindex.com/articles/615671