Determination of Quality Changes in Traditional and Liquid Smoked Fish Pastirma Prepared from Meagre (Argyrosomus regius Asso, 1801)

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dc.contributor.authorSelçuk, Buminhan Burkay
dc.contributor.authorÇakır, Fıkret
dc.date.accessioned2026-02-03T11:50:13Z
dc.date.available2026-02-03T11:50:13Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, the nutritional composition and the physicochemical, microbiological, and sensory quality parameters of traditional and liquid smoke-treated meagre pastirma were investigated under refrigerated storage conditions at +4 °C. For this purpose, analyses were conducted over a 120-day storage period on four different sample groups: traditional pastirma with fenugreek paste (FMP), traditional pastirma without fenugreek paste (MP), liquid smoke-treated with fenugreek paste (LSFMP), and liquid smoke-treated without fenugreek paste (LSMP). Moisture content in fresh fish, originally 71.63%, decreased to approximately 42–44% in all pastirma groups. Despite this notable reduction, statistical analysis revealed no significant differences in moisture levels among the processed groups (p > 0.05). Protein content increased to 30–33% following pastirma processing, and significant differences were observed between traditionally and smoke-treated samples (p
dc.identifier.doi10.46384/jmsf.1723617
dc.identifier.endpage120
dc.identifier.issn2651-5326
dc.identifier.issue1
dc.identifier.startpage103
dc.identifier.trdizinid1327440
dc.identifier.urihttps://doi.org/10.46384/jmsf.1723617
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1327440
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34044
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofÇanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20260130
dc.subjectMeagre
dc.subjectNutritional value
dc.subjectQuality change
dc.subjectLiquid smoke
dc.subjectFish pastirma
dc.titleDetermination of Quality Changes in Traditional and Liquid Smoked Fish Pastirma Prepared from Meagre (Argyrosomus regius Asso, 1801)
dc.typeArticle

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