Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage

Yazarlar: Candan VARLIK, Taçnur BAYGAR, Özkan ÖZDEN, Nuray ERKAN, Sühendan METIN

Cilt 24 , Sayı 3 , 2000 , Sayfalar 181 - 186

Konular:-

Anahtar Kelimeler:Shrimp,Cold Storage,Quality Changes.

Özet: The aim of this study was to determine the quality changes in shrimp stored at 4°C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4°C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nitrogene (TMA-N) content, pH value and moisture content. According to findings of sensory, physical and chemical analyses the samples were found to be of "good quality" at day 0, "good quality," at day 1 and "spoiled" after 2 days.

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@article{2000, title={Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage}, volume={24}, number={3}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Candan VARLIK,Taçnur BAYGAR,Özkan ÖZDEN,Nuray ERKAN,Sühendan METIN}, year={2000}, pages={181–186} }
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Candan VARLIK,Taçnur BAYGAR,Özkan ÖZDEN,Nuray ERKAN,Sühendan METIN. (2000). Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage (Vol. 24, pp. 181–186). Vol. 24, pp. 181–186. Turkish Journal of Veterinary and Animal Sciences.
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Candan VARLIK,Taçnur BAYGAR,Özkan ÖZDEN,Nuray ERKAN,Sühendan METIN. Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage. no. 3, Turkish Journal of Veterinary and Animal Sciences, 2000, pp. 181–86.
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