Optimisation of the marination process for frozen-thawed squid rings using response surface methodology

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dc.contributor.authorKilinc, Berna
dc.contributor.authorBulat, Fevziye Nihan
dc.contributor.authorAtalay, Sevcan Demir
dc.date.accessioned2024-08-25T18:31:32Z
dc.date.available2024-08-25T18:31:32Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractThe frozen-thawed squid rings were marinated by using different formulations of the mineral water and lemon juice at different times at 4 degrees C. Analyses of microbe counts (total mesophilic bacteria (TMB), total psychrotrophic bacteria, lactic acid bacteria, yeastmould, Enterobactericeae, coliform, fecal coliform, E.coli, S.aureus, Vibrio spp.), pH and sensory factors were conducted during the marination process. Increasing the fraction of lemon juice in the marinade solution resulted in a decrease in the number of TMB and a lower squid ring pH. Increasing the fraction of lemon juice in the marinade solution increased the growth of lactic acid bacteria. Faecal coliform, E.coli, S.aureus and Vibrio spp. were not observed in any of the marinated or non-marinated samples. Response Surface Methodology (RSM) was used to optimise the marination conditions, including the content of the marination liquid (lemon juice+mineral water), the marination time (1,3,6,12,24,48,72 h) and the pH. The recommended optimal conditions for marinating frozen-thawed squid rings at 4 degrees C are as follows: 41.2 ml lemon juice+61.7 ml mineral water/100 g squid rings, pH 4.4, 1 h marination time. Additionally, Good agreement was found between the experimental values and those estimated from the RSM model for the pH (r(2)=0.89), total mesophilic bacteria count (R-2=0.93) and lactic acid bacteria count (r(2)=0.84). Given the desirable sensory qualities of the resulting squid rings, these optimal marination conditions can be evaluated in the seafood-processing industry.en_US
dc.description.sponsorshipEge University Scientific Research Projects Coordination Unit [FGA-2019-20561]en_US
dc.description.sponsorshipThis study was financially supported by Ege University Scientific Research Projects Coordination Unit. Project Number: FGA-2019-20561. We are grateful to Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading the manuscript.en_US
dc.identifier.doi10.53194/0003-925X-74-46
dc.identifier.endpage55en_US
dc.identifier.issn0003-925X
dc.identifier.issue2en_US
dc.identifier.startpage46en_US
dc.identifier.urihttps://doi.org/10.53194/0003-925X-74-46
dc.identifier.urihttps://hdl.handle.net/11454/99937
dc.identifier.volume74en_US
dc.identifier.wosWOS:000995004800003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240825_Gen_US
dc.subjectOptimisationen_US
dc.subjectmarinationen_US
dc.subjectsquiden_US
dc.subjectresponse surface methodologyen_US
dc.subjectSardine Sardina-Pilchardusen_US
dc.subjectCuttlefish Sepia-Officinalisen_US
dc.subjectShelf-Lifeen_US
dc.subjectLoligo-Vulgarisen_US
dc.subjectIllex-Coindetiien_US
dc.subjectStorageen_US
dc.subjectQualityen_US
dc.subjectMeaten_US
dc.subjectTenderizationen_US
dc.subjectHydrolysateen_US
dc.titleOptimisation of the marination process for frozen-thawed squid rings using response surface methodologyen_US
dc.typeArticleen_US

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