Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application

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dc.authoridAYVAZ, Zayde/0000-0002-8102-0577
dc.contributor.authorAlcicek, Zayde
dc.contributor.authorBalaban, Murat Oemer
dc.date.accessioned2025-01-27T21:03:44Z
dc.date.available2025-01-27T21:03:44Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effects of dry or wet brining, different liquid smoke (LS) dipping schedules, and different LS on the weight, water activity, view area, and texture attributes of mussels were compared. Dry brining resulted in significant weight loss (about 30%), whereas liquid brining (4% salt) increased the original weights. With LS dippings, wet brined mussels lost weight, while dry brined samples gained weight. For the same brining and dipping schedule, there was no significant difference between dipping in hickory or in maple LS (p > 0.05). The R-2 of linear, power, and quadratic polynomial fits to weight versus view area (calculated by image analysis) was 0.8, too low for practical applications. The change in individual mussel weight versus view area was different depending on the brining method. The weight versus view area of wet brined mussels increased and decreased during treatment steps, while dry brined mussels showed a regular decrease in weight versus view area. Texture, measured by texture profile analysis, and water activity also changed significantly upon dry brining (p < 0.05).
dc.description.sponsorshipTUBITAK
dc.description.sponsorshipFinancial support was provided by TUBITAK for the year-long visit to The University of Auckland by the postdoctoral fellowship Grant 2011-2012.
dc.identifier.doi10.1080/10498850.2012.760188
dc.identifier.endpage30
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84921277785
dc.identifier.scopusqualityQ2
dc.identifier.startpage15
dc.identifier.urihttps://doi.org/10.1080/10498850.2012.760188
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27423
dc.identifier.volume24
dc.identifier.wosWOS:000347683700003
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.subjectweight prediction
dc.subjectliquid smoke
dc.subjectwater activity
dc.subjectimage analysis
dc.subjecttexture
dc.subjectview area
dc.titleCharacterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application
dc.typeArticle

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