The Effect of Microbial Transglutaminase (MTGase) Enzyme on Physical, Sensory and Nutritional Properties of Atlantic Salmon (Salmo salar Linnaeus, 1758) Meatballs

Autor: Can Okan ALTAN, Demet KOCATEPE, Mehmet Sedat İPAR, Bengünur ÇORAPÇI, Bayram KÖSTEKLİ, Hülya TURAN

Publikováno v: Journal of Agricultural Faculty of Gaziosmanpasa University.

In this research, fish balls were produced with the addition of MTGase (0.60%) from Atlantic salmon (Salmo salar Linnaeus, 1758), which is included in the seafood menus of catering companies, hotels, restaurants and other ready-made food establishmen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53664a343fe848e45a0715d803b49df3
https://doi.org/10.55507/gopzfd.1219841

Black Sea Whiting: Assessment of Potential Health Benefits/Risks and Differences Based on Mineral Concentrations of Meat and Roes

Autor: Can Okan Altan, Hülya Turan, Demet Kocatepe

Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 12, Pp 2075-2082 (2019)

In this study; the human health risks of whiting meat and roes, which are frequently consumed in Turkey were evaluated in terms of minerals and heavy metals. The potential of human health risks according to consumption of whiting meats and roes were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a92a2acbad67db5ae9529ac7077bfe4
https://doi.org/10.24925/turjaf.v7i12.2075-2082.2780

Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

Autor: Demet Kocatepe, Bayram Köstekli, Can Okan Altan, İrfan Keskin, Asuman Ceylan, Canan Candan, Hülya Turan

Publikováno v: Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39 Supplement 1, Pages: 255-260, Published: 31 JAN 2019
Food Science and Technology, Iss 0 (2019)

This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies wer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10426349e08cfb18d029ef90310bf7da
https://doi.org/10.1590/fst.01318

THE DETERMINATION OF SOME CHEMICAL PARAMETERS AND COLOR CHANGES OF ANCHOVY (Engraulis encrasicolus L. 1758) DURING THE MARINATION PROCESS

Autor: CAN OKAN ALTAN, BAYRAM KÖSTEKLİ

Publikováno v: Volume: 43, Issue: 4 655-662
Gıda

Çalışmada, marinasyon sürecinde hamsinin renk değişimiile bazı fiziko-kimyasal parametrelerin tespiti amaçlanmıştır. Donmuş hamsiler,çözdürülmüş, temizlenmiş ve marinasyona hazır hale getirilmiştir. Hamsilersalamurada (%10 tuz, %

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82b57685a336451dc3bcb5fb1ba1b26e
https://doi.org/10.15237/gida.gd18051

Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince

Autor: Asuman Ceylan, Can Okan Altan, İrfan Keskin, Hülya Turan, Demet Kocatepe

Publikováno v: Food Science and Technology International. 22:343-352

This paper reports the effect of different concentrations of CO2/N2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 ± 1℃. The gas mixtures were used as foll

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0632909c4e63af7db6cb193b54513d82
https://doi.org/10.1177/1082013215601771