| dc.contributor.advisor | | |
| dc.contributor.author | Yerlikaya, Pınar | |
| dc.contributor.author | Gökoğlu, Nalan | |
| dc.contributor.author | Uran, Harun | |
| dc.date | 2014-12-12 | |
| dc.date.accessioned | 2014-12-15T08:20:42Z | |
| dc.date.available | 2014-12-15T08:20:42Z | |
| dc.date.issued | 2005 | |
| dc.identifier.citation | Yerlikaya, P., Gökoğlu, N., Uran, Harun. (2005). Quality changes of fish patties produced from anchovy during refrigerated storage. European Food Research and Technology
. 220(3-4): 287-291 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11857/319 | |
| dc.description.abstract | Quality changes of anchovy patties at the storage temperature of 4 degrees C were investigated. After patties had been prepared using minced anchovy meat they were stored in a refrigerator. Quality control analyses were conducted for every day of storage. Total volatile basic nitrogen and thiobarbutiric acid values increased, and acidity and sensory scores decreased during the storage. The peroxide value significantly increased until the fifth day of storage then decreased on days 5 and 6 of storage. Anchovy patties were consumable up to 6 days. | |
| dc.language.iso | eng | |
| dc.relation.ispartof | European Food Research and Technology | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | anchovy | |
| dc.subject | patty | |
| dc.subject | peroxide | |
| dc.subject | thiobarbutiric acid | |
| dc.subject | Engraulis encrasicholus | |
| dc.title | Quality changes of fish patties produced from anchovy during refrigerated storage | |
| dc.type | article | |
| dc.department | Fakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü | |
| dc.relation.publicationcategory | [Belirlenecek] | |
