The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

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dc.contributor.authorAyvaz, Zayde
dc.contributor.authorÇakır, Fikret
dc.contributor.authorGündüz, Hatice
dc.contributor.authorErdağ, Mehmet
dc.date.accessioned2025-01-27T20:01:46Z
dc.date.available2025-01-27T20:01:46Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, the changes in % yield, dry matter, ash, lipid, protein content, water activity,pH, total volatile basic nitrogen (TVB-N), total viable aerobic count (TVC), yeast andmold count, lactic acid bacteria (LAB), colour parameters and sensorial properties wereanalysed in rainbow trout (Oncorhynchus mykiss) exposed to either salt only or twodifferent salt-sugar mixture treatments. For this purpose, three groups were formed. Forthe first, second and third group, fish samples were treated with only salt (S), salt andsugar blend (WS) and salt and brown sugar blend (BS), respectively. Then, the sampleswere vacuum packaged and stored at +4°C for 3 months. Overall, salt treatments, liquidsmoking and cooking as well as storage generally caused remarkable changes in theparameters of interest. However, except for the sensory analysis, not a remarkable changewas seen when the three groups were compared among themselves. The results ofexperienced panelists suggested that group BS samples had superior appearance, taste,odor and texture and therefore expected to be more preferred by the potential consumers.
dc.identifier.endpage1535
dc.identifier.issn2148-127X
dc.identifier.issue12
dc.identifier.startpage1528
dc.identifier.trdizinid276437
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/276437
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20202
dc.identifier.volume5
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectBiyoloji
dc.subjectBalıkçılık
dc.subjectDeniz ve Tatlı Su Biyolojisi
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleThe Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures
dc.typeArticle

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