Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by Means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C

Basit Öğe Kaydı
dc.authoridCelik, Ufuk/0000-0002-1650-142X
dc.contributor.authorCelik, Ufuk
dc.contributor.authorAtaman, Can Altinel
dc.contributor.authorDincer, Tolga
dc.contributor.authorAcarli, Deniz
dc.date.accessioned2025-01-27T21:00:22Z
dc.date.available2025-01-27T21:00:22Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this research was to compare the differences in shelf life and resistance to decomposition of fresh and dried caviar produced from flathead grey mullet (Mugil cephalus, Lin. 1758) caught from Homa Lagoon, which is located 20 km northeast of Izmir Bay, Turkey. The proximate compositions of caviars were determined as follows: moisture 50.2+/-0.15 %, crude fat 13.1+/-0.23 %, protein 25.7+/-0.43 %, ash 1.48+/-0.03 % and carbohydrate 9.59+/-0.10 %, for fresh caviar and moisture 26.3+/-0.53 %, crude fat 13.3+/-1.51 %, protein 41.8+/-0.56%, ash 4.68+/-0.11 % and carbohydrate 14.0+/-0.05 % for dried caviar. The proximate composition values of dry and fresh caviars were significantly different (P<0.05). To determine the refrigerated shelf life, chemical quality control analysis using Total Volatile Basic Nitrogen (TVB -N), Trimethylamine (TMA) and Thiobarbituric Acid (TBA), pH and color values were measured. Both fresh and dried samples were found to be spoiled end of the 8th day of refrigerator storage, based on their TMA-N and TVB-N values.
dc.identifier.doi10.4194/1303-2712-v12_1_01
dc.identifier.endpage5
dc.identifier.issn1303-2712
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84857680115
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.trdizinid132621
dc.identifier.urihttps://doi.org/10.4194/1303-2712-v12_1_01
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/132621
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27008
dc.identifier.volume12
dc.identifier.wosWOS:000306092100001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherCentral Fisheries Research Inst
dc.relation.ispartofTurkish Journal of Fisheries and Aquatic Sciences
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectGrey mullet
dc.subjectcolor measurement
dc.subjectcaviar
dc.subjectTBA
dc.subjectTMA
dc.subjectTVB-N
dc.titleComparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by Means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2°C
dc.title.alternativeBuzdolabında 4±2°C'de muhafaza edilen taze ve kurutulmuş kefal (Mugil Cephalus, Linnaeus 1758) havyarının yaklaşık kompozisyon ve kalite de?işimlerinin karşılaştırılması
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu