Determination of the shelf life of fresh shrimp (Parapaneus longirostris) treated with Frische-Star
| dc.contributor.author | Colakoglu, Fatma Arik | |
| dc.contributor.author | Ormanci, Hasan Basri | |
| dc.contributor.author | Altin, Aytac | |
| dc.date.accessioned | 2025-01-27T21:22:10Z | |
| dc.date.available | 2025-01-27T21:22:10Z | |
| dc.date.issued | 2006 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | In our country, fish products consumption is often fresh, so its structure easly perishable. This products' shelf life and consumption's quality are preservative for a long time very important economy and people health. Especially recent years; use of preservative substance is increase. Therefore, in this study determined microbiological and sensory changes in shelf life to fresh shrimp which were treated with frische-star. In microbiological analysis determined Pseudomonas, Enterobactericeae, and Total aerob bacteria. In sensory analysis invastigated colour, odour and flavour. | |
| dc.identifier.endpage | 386 | |
| dc.identifier.issn | 1300-1590 | |
| dc.identifier.issn | 2148-3140 | |
| dc.identifier.startpage | 383 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/29178 | |
| dc.identifier.volume | 23 | |
| dc.identifier.wos | WOS:000440355200013 | |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.language.iso | tr | |
| dc.publisher | Ege Univ, Fac Fisheries | |
| dc.relation.ispartof | Su Urunleri Dergisi | |
| dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_WoS_20250125 | |
| dc.subject | Frische-star | |
| dc.subject | shelf life | |
| dc.subject | shrimp | |
| dc.title | Determination of the shelf life of fresh shrimp (Parapaneus longirostris) treated with Frische-Star | |
| dc.type | Article |
