Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)

Abstract

In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, andthe product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. Thenutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After thehot smoking process applied to thornback rays, significant changes were observed in the nutritional composition ofthe products (P