Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case study: Black Sea Large Rainbow Trout and Norwegian Salmon

Autor: Demet KOCATEPE, Can O. ALTAN, Bengunur CORAPCI, Irfan KESKIN, Bayram KOSTEKL, Hulya TURAN

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2, Pp 86-94 (2024)

In this study the colour and texture characteristics of imported Norwegian salmon (NS) and large rainbow trout of different origins (TF: rainbow trout of French origin; TT: rainbow trout of Turkish origin) were investigated. Two sections were then ta

Externí odkaz: https://doaj.org/article/0af0987493754ef6af42f6e8c309a6fb

Farklı Denizlerden Avlanan Hamsilerin (Engraulis encrasicolus Linnaeus 1758) Mineral Madde İçeriği ve Ağır Metal Kontaminasyonu

Autor: Mehmet Erdem, İrfan Keskin, Demet Kocatepe, Yalçın Kaya, Bayram Köstekli

Publikováno v: Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 24:285-292

Objective of this study was to determine the mineral and heavy metal contents of anchovy caught from 3 different regions, namely the Black Sea (Sinop-Samsun coast), Sea of Marmara (Istanbul coast) and the Aegean Sea (Izmir coast). Mineral material an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a57675225e5647e71fbb041dbbcc00b6
https://doi.org/10.18016/ksutarimdoga.vi.741633

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

Determination of the shelf life of smoked sea bass (Dicentrarchuslabraxlinaeus, 1758) marinade stored under refrigerated conditions (4 °С)

Autor: Asiye Eyüboğlu, Yalçın Kaya, İrfan Keskin, Bayram Köstekli

Publikováno v: Ukrainian Food Journal. 8:294-306

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::98ecec27f7f76ad628cbcb3063310241
https://doi.org/10.24263/2304-974x-2019-8-2-9

Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils

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

Publikováno v: Journal of Food Science and Technology. 54:3036-3043

This study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: su

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bce446c6b9bfd87b2d5a094ecf69e70
https://doi.org/10.1007/s13197-017-2605-9