Antioxidative and antimicrobial activities of shrimp chitosan on gilthead sea bream Sparus aurata during refrigerated storage
Yazarlar (3)
Aygül Küçükgülmez
Çukurova Üniversitesi, Türkiye
Çukurova Üniversitesi, Türkiye
Doç. Dr. Ali Eslem KADAK Kastamonu Üniversitesi, Türkiye
Mehmet Gökçin
Çukurova Üniversitesi, Türkiye
Çukurova Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | International Journal of Food Science and Technology (Q2) | ||
| Dergi ISSN | 0950-5423 Dergi Bilgileri (2013) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2013 |
| Kabul Tarihi | 01-07-2012 | Yayınlanma Tarihi | 11-09-2012 |
| Cilt / Sayı / Sayfa | 48 / 1 / 51–57 | DOI | 10.1111/j.1365-2621.2012.03157.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1365-2621.2012.03157.x | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| This study aims to determine the effects of chitosan obtained from Metapenaeus stebbingi shells on the shelf life of refrigerated gilthead sea bream. It was determined that 1% chitosan-coated samples had the lowest thiobarbituric acid (TBA) (3.05 mg malondialdehyde (MDA) kg−1) and free fatty acids (FFA) value (2.79% oleic acid), while the control group had the highest TBA (5.08 mg MDA kg−1) and FFA value (6.13% oleic acid) on the 27th day of storage. In the last day of storage, TVB-N was found higher in control group (25.62 mg 100 g−1) than chitosan-coated samples (14.57 mg 100 g−1). Total viable count value of the control group exceeded maximum permissible limit on the 27th day of storage. However, it was lower than 7.0 log CFU/g in chitosan-coated samples during the refrigerated storage. As a result of this study, it was determined that shelf life of refrigerated gilthead sea bream can be increased … |
| Anahtar Kelimeler |
| Chitosan | Gilthead sea bream | Metapenaeus stebbingi | Shelf life |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 11 |
| Google Scholar | 13 |