Chemical, microbiological and sensory changes associated with fish sauce processing

Basit Öğe Kaydı
dc.contributor.authorKilinc, B
dc.contributor.authorCakli, S
dc.contributor.authorTolasa, S
dc.contributor.authorDincer, T
dc.date.accessioned2019-10-27T19:19:26Z
dc.date.available2019-10-27T19:19:26Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.description.abstractThe production of sardine fermented fish sauce was replicated in the laboratory in order to study the chemical, microbiological and sensory changes associated with the process. Fish sauce were produced by incubating mixtures of sardine (Sardina pilchardus) at different concentrations of sodium chloride and glucose at 37 degrees C for 57 days. Changes in chemical composition (moisture, protein, fat contents), pH, total volatile basic nitrogen (TVB-N, mg N/100 g fish flesh), trimethylamine (TMA-N, mg/100 g fish flesh), thiobarbituric acid (TBA, mg malonaldehyde/kg fish flesh), water activity (aw), color measurement, total viable count, lactic acid bacteria count, yeast and moulds counts and sensory analyses were observed. The fish sauces with spices were determined lower bacteria counts than fish sauces without spices. The addition of glucose to the fish sauces caused a significant increasing in the bacterial counts. Staphylococcus aureus and yeast-mould counts were not detected during fermentation period. The use of spices in fermentation of sardine enhanced good color, aroma and taste.en_US
dc.identifier.doi10.1007/s00217-005-0198-4
dc.identifier.endpage613en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2377en_US
dc.identifier.issue05.Junen_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage604en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-005-0198-4
dc.identifier.urihttps://hdl.handle.net/11454/38747
dc.identifier.volume222en_US
dc.identifier.wosWOS:000235900700017en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfish sauceen_US
dc.subjectfermentationen_US
dc.subjectsardinesen_US
dc.subjectcolor valueen_US
dc.subjectproximate compositionen_US
dc.titleChemical, microbiological and sensory changes associated with fish sauce processingen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu