Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Samime Ozturan"'
Autor:
Samime Ozturan, Gulgun F. Unal Sengor
In this study, the effects of three different cooking methods (boiling, sous-vide cooking, microwave cooking) were evaluated on the nutritional content value of blast chilled crayfish. Proximate, fatty acid and amino acid composition, vitamin and min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edec38c60242cbb95837aefa98f8754b
Autor:
Samime Ozturan, Sengor, Gulgun F. Unal
In this study, the effects of three different cooking methods (boiling, sous-vide cooking, microwave cooking) were evaluated on the nutritional content value of blast chilled crayfish. Proximate, fatty acid and amino acid composition, vitamin and min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::883dda0a64921746475863c9c2f7eb5b
Publikováno v:
Journal of Food Processing and Preservation. 36:497-503
The effect of storage temperature on the shelf life of sous vide packaged (70C, 10 min) whiting was determined. Samples stored at 12 ± 1C spoiled according to sensory test on the 21st day, when mesophilic aerobic bacteria and trimethylamine nitrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d703e94c6f9081e4d23ef351448ad50
https://doi.org/10.1111/j.1745-4549.2011.00616.x
https://doi.org/10.1111/j.1745-4549.2011.00616.x
Publikováno v:
Journal of Food Quality. 35:137-143
The aim of this study was to determine the quality and shelf life of sous vide bonito stored at 4 and 12C. The total volatile basic nitrogen (TVB-N) values of cold stored samples exceeded the recommended limit on 35th day of storage, while they were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ac0129298c55e755a53938d6d2c635e
https://doi.org/10.1111/j.1745-4557.2011.00430.x
https://doi.org/10.1111/j.1745-4557.2011.00430.x
Publikováno v:
Food and Bioprocess Technology. 6:283-289
Sous vide technology provides ready-to-eat seafoods having an extended shelf life. The aim of this study was to evaluate the effect of lemon juice, citric acid, on the quality of sous vide whiting (Merlangius merlangus euxinus, Nordmann, 1840). Whiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bf1fde9f6e4872344c3ba064f954cb4
https://doi.org/10.1007/s11947-011-0572-0
https://doi.org/10.1007/s11947-011-0572-0
Publikováno v:
International Journal of Food Science & Technology. 46:395-401
Summary This study examined the effect of lemon juice on sensory, biochemical and microbiological quality of sous vide (SV)-packaged bonito. Bonitos were salted (0.2%) and divided into two groups. The first group (SV) was vacuum-packaged in a gas bar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5695ace5da11c0e60f14978a216e1ae7
https://doi.org/10.1111/j.1365-2621.2010.02507.x
https://doi.org/10.1111/j.1365-2621.2010.02507.x
Publikováno v:
International Journal of Food Microbiology. 139:36-40
Survival of Salmonella Enteritidis inoculated (5-6 log cfu/g) on horse mackerel fillets was studied during salting and/or drying processes at 4 degrees C for up to 70 days. Sample groups were as follows: group A (salt/fish = 80/100), group B (salt/fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2940051208ea6e7773998320034fbc2
https://doi.org/10.1016/j.ijfoodmicro.2010.01.046
https://doi.org/10.1016/j.ijfoodmicro.2010.01.046