Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets

Basit Öğe Kaydı
dc.authoridSelcuk, Buminhan Burkay/0000-0003-4650-5592
dc.authoridAYVAZ, Zayde/0000-0002-8102-0577
dc.contributor.authorSelcuk, Buminhan Burkay
dc.contributor.authorAyvaz, Zayde
dc.date.accessioned2025-01-27T20:43:35Z
dc.date.available2025-01-27T20:43:35Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to develop a seafood product by combining the techniques of salting and smoke flavorings (SF) and monitoring their effect on color and some other quality parameters throughout storage. SF added groups at varying concentrations of 50%, 33%, and 25%, coded as SF1, SF2, and SF3, respectively. The color changes and other quality parameters were monitored during 90 days of storage. It was concluded that SF had a significant effect on the color parameters (especially b*) (p<0.05). According to the sensory analysis results, SF3 is a better candidate for further commercializing salted and SF added bonito.
dc.description.sponsorshipCanakkale OnsekizMart University Scientific Research Coordination Unit
dc.description.sponsorshipThis work was supported by Canakkale OnsekizMart University Scientific Research Coordination Unit. Project numberFYL-2017-1188.
dc.identifier.doi10.1080/10498850.2022.2131494
dc.identifier.endpage1048
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85139873388
dc.identifier.scopusqualityQ2
dc.identifier.startpage1038
dc.identifier.urihttps://doi.org/10.1080/10498850.2022.2131494
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24279
dc.identifier.volume31
dc.identifier.wosWOS:000865634500001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSalted Bonito
dc.subjectComputerized Imaging System (CIS)
dc.subjectcolor
dc.subjectquality
dc.subjectsmoke flavorings (SF)
dc.titleMonitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu