Výsledky vyhledávání - "Sebnem Tolasa"

Akademický článek

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Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

Autor: Nida Demirtas Erol, Ömer Alper Erdem, Sebnem Tolasa Yilmaz, Hüsniye Kayalar, Sukran Cakli

Publikováno v: LWT. 163:113557

This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid oxidation was monitored by measuring peroxide value (PV), thiobarbituric acid reactive substances (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40bec79a74ed1ffc786416daa6723d76
https://doi.org/10.1016/j.lwt.2022.113557

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Akademický článek

Stabilization of Frozen Stored Fish Mince

Autor: Şebnem TOLASA YILMAZ

Publikováno v: Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries, Vol 6, Iss 1, Pp 76-82 (2023)

Today discard and fish species with low economic value as well as by products generated during fish processing are in Turkey and around the world contain protein, fatty acids, vitamins and minerals that are very beneficial for human health. It is pos

Externí odkaz: https://doaj.org/article/cf9c100035934376b04d24ff06801ea0

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Akademický článek

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Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage

Autor: Duygu Kışla, Sebnem Tolasa, Şükran Çakli, Tolga Dincer

Publikováno v: Journal of Aquatic Food Product Technology. 21:321-329

The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3°C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aa8748b49e58e94927e7b02908512895
https://doi.org/10.1080/10498850.2011.595054

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Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid

Autor: Chong M. Lee, Asli Cadun, Şükran Çakli, Sebnem Tolasa

Publikováno v: Journal of Aquatic Food Product Technology. 20:308-318

The effectiveness of milk protein concentrate (MPC) and caffeic acid in controlling lipid oxidation and texture changes in 6-month frozen stored sardine mince was investigated using two different concentrations of caffeic acid (200 and 400 ppm) with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a51d9ffe555a5ba328d24ccb5ad55e15
https://doi.org/10.1080/10498850.2011.586137

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Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

Autor: Chong M. Lee, Sukran Calki, Sebnem Tolasa

Publikováno v: Journal of Aquatic Food Product Technology. 20:172-182

The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29cae77a4436e88e4c04cede13fade47
https://doi.org/10.1080/10498850.2011.556316

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Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

Autor: Şükran Çakli, Berna Kilinç, Tolga Dincer, Sebnem Tolasa

Publikováno v: Journal of Aquatic Food Product Technology. 18:3-17

The influence of dipping rainbow trout fillets for 10 min in 2.5% solutions containing sodium acetate (NaA), sodium lactate (NaL), and sodium citrate (NaC) on microbiological, chemical, color, textural, and sensory analyses of fish fillets were asses

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4aab5a0f78e4a33936defdf8cd22a3fb
https://doi.org/10.1080/10498850802580924

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CHEMICAL, MICROBIOLOGICAL, SENSORY AND COLOR CHANGES IN WARTY VENUS (VENUS VERRUCOSA) FLESH DURING MARINATION

Autor: Berna Kilinç, Asli Cadun, Şükran Çakli, Sebnem Tolasa, Tolga Dincer

Publikováno v: Journal of Muscle Foods. 19:385-398

In this study, chemical, microbiological and sensory changes in warty venus (Venus verrucosa) flesh during marination was investigated. Warty venus were packed in glass jars with 2% citric acid and 4% sodium chloride. The warty venus flesh : solution

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c80028a17e9f99671b53e7b9a775cc1a
https://doi.org/10.1111/j.1745-4573.2008.00124.x

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SHELF LIFE OF NEW CULTURE SPECIE (DIPLODUS PUNTAZZO) IN REFRIGERATOR

Autor: Berna Kilinç, Tolga Dincer, Şükran Çakli, Sebnem Tolasa

Publikováno v: Journal of Muscle Foods. 19:315-332

The shelf life of sharp snout sea bream (Diplodus puntazzo) stored in refrigerator was investigated by measurement of sensory, chemical (total volatile basic nitrogen [TVB-N], trimethylamine [TMA-N], thiobarbituric acid [TBA] and pH) and microbiologi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::415405bf43b1076e9970ec7c426adc54
https://doi.org/10.1111/j.1745-4573.2008.00121.x

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