Yazar "Balaban, Murat Oemer" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • [ X ]
    Öğe
    Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application
    (Taylor & Francis Inc, 2015) Alcicek, Zayde; Balaban, Murat Oemer
    The effects of dry or wet brining, different liquid smoke (LS) dipping schedules, and different LS on the weight, water activity, view area, and texture attributes of mussels were compared. Dry brining resulted in significant weight loss (about 30%), whereas liquid brining (4% salt) increased the original weights. With LS dippings, wet brined mussels lost weight, while dry brined samples gained weight. For the same brining and dipping schedule, there was no significant difference between dipping in hickory or in maple LS (p > 0.05). The R-2 of linear, power, and quadratic polynomial fits to weight versus view area (calculated by image analysis) was 0.8, too low for practical applications. The change in individual mussel weight versus view area was different depending on the brining method. The weight versus view area of wet brined mussels increased and decreased during treatment steps, while dry brined mussels showed a regular decrease in weight versus view area. Texture, measured by texture profile analysis, and water activity also changed significantly upon dry brining (p < 0.05).
  • [ X ]
    Öğe
    Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis
    (Taylor & Francis Inc, 2015) Alcicek, Zayde; Balaban, Murat Oemer
    In this study, mussel meat was wet and dry brined and dipped in two different (hickory and maple) liquid smoke flavorings (LS) for different lengths and number of times. Their colors were analyzed by acquiring and analyzing images. Both wet and dry brining changed the color of the mussel meat, measured by the Delta E values based on original colors. Wet brining had a lightening effect (increasing L* values), while dry brining resulted in darkening (lower L* values). There were also shifts in a* and b* values. Different number of LS dips and dipping durations significantly changed colors (p < 0.05). However, there was no significant difference between the applications of hickory and maple LS. Color continued to change after treatment, during storage. Image analysis can accurately measure both the distribution and the average color of mussels after brining and after LS applications.