The effect of propolis application on quality properties of vacuum-packed hot smoked rainbow trout (Oncorhynchus Mykiss, Walbaum 1792) fillets during cold storage
Yazarlar (3)
Dr. Öğr. Üyesi Alper GÜNGÖREN Kastamonu Üniversitesi, Türkiye
Bahri Patır
Bingöl Üniversitesi, Türkiye
Bingöl Üniversitesi, Türkiye
Prof. Dr. Emine Özpolat Fırat Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Lwt (Q1) | ||
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2023 |
| Cilt / Sayı / Sayfa | 184 / 1 / 115084–0 | DOI | 10.1016/j.lwt.2023.115084 |
| Makale Linki | http://dx.doi.org/10.1016/j.lwt.2023.115084 | ||
| Özet |
| This research aimed to apply propolis extract (PE) to extend the shelf life and improve the quality of hot smoked rainbow trout while avoiding apparent changes in organoleptic properties. To this end, the effect of PE at different levels (0,25%, 0,50%, 1%, and 3%) on the physico-chemical, chemical, microbiological, and sensory parameters of vacuum-packed hot smoked rainbow trout (Oncorhynchus mykiss, Walbaum 1792) fillets was investigated throughout cold storage (4 ± 1 °C). The observed shelf life of smoked trout was similar in the control and 0.25% PE groups (56 days). After two weeks (on day 70), the 0.50% and 1% PE groups were spoiled. Finally, on storage day 84, 3% of the PE group was spoiled. The dose of 0.25% PE used in this study was insufficient to show the desired effects on the final product. The application of 3% PE significantly affected the microbiological and chemical properties. However, it … |
| Anahtar Kelimeler |
| Hot smoking | Propolis extract | Rainbow trout | Sensory quality | Shelf life |
Science Direct
The effect of propolis application on quality properties of vacuum-packed hot smoked rainbow trout (Oncorhynchus Mykiss, Walbaum 1792) fillets during cold storage
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 13 |
| Scopus | 13 |
| Google Scholar | 19 |