Effects of Phosphate Dip Treatments on Chemical, Microbiological, Color, Textural, and Sensory Changes of Rainbow Trout (Onchorhyncus mykiss) Fillets During Refrigerated Storage

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dc.contributor.authorKilinc, Berna
dc.contributor.authorCakli, Sukran
dc.contributor.authorCadun, Asli
dc.contributor.authorSen, Burcu
dc.date.accessioned2019-10-27T20:20:57Z
dc.date.available2019-10-27T20:20:57Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractThe influence of dipping rainbow trout fillets for 10 min in 5% solutions containing sodium monophosphate (MSP), sodium diphosphate (DSP), and sodium triphosphate (TSP) on microbiological, chemical, color, textural, and sensory analyses of fish fillets were assessed. Treatment of rainbow trout fillets with DSP and TSP were effective against The proliferation of total mesophilic, psychrotrophic bacteria, and coliform bacteria counts. Phosphate treatments did not affect lipid oxidation (TBA), TVB-N values, and textural qualities. According to the results of microbiological analyses, DSP and TSP extended The shelf-life of trout fillets art additional three clays over the control and MSP during refrigerated storage. DSP and TSP treatments were determined more effective than MSP for inhibition of microbial growth. DSP and TSP treatment can be an alternative way to improve The shelf-life of fish and fish products.en_US
dc.identifier.doi10.1080/10498850802581807
dc.identifier.endpage119en_US
dc.identifier.issn1049-8850
dc.identifier.issn1049-8850en_US
dc.identifier.issue01.Feben_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage108en_US
dc.identifier.urihttps://doi.org/10.1080/10498850802581807
dc.identifier.urihttps://hdl.handle.net/11454/41699
dc.identifier.volume18en_US
dc.identifier.wosWOS:000265157100011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherHaworth Press Incen_US
dc.relation.ispartofJournal of Aquatic Food Product Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfishen_US
dc.subjectrainbow trouten_US
dc.subjectphosphate treatmenten_US
dc.subjectdippingen_US
dc.subjectshelf lifeen_US
dc.subjectrefrigerated storageen_US
dc.titleEffects of Phosphate Dip Treatments on Chemical, Microbiological, Color, Textural, and Sensory Changes of Rainbow Trout (Onchorhyncus mykiss) Fillets During Refrigerated Storageen_US
dc.typeArticleen_US

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