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CyTA - Journal of Food Volume 10, 2012 - Issue 3
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Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Determinación de cambios en cualidades química y sensorial de lubina marinada almacenada a +4 (±1)°C en solución de marinado

Tacnur Baygar Faculty of Fisheries, University of Mugla, 48000, Kötekli, Mugla, Turkey
,
Yunus Alparslan Faculty of Fisheries, University of Mugla, 48000, Kötekli, Mugla, TurkeyCorrespondence[email protected]
&
Muammer Kaplan Food Institute, TUBITAK Marmara Research Center, 41470, Gebze, Kocaeli, Turkey
Pages 196-200 | Received 04 Jul 2011, Accepted 03 Aug 2011, Published online: 07 Feb 2012

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P.R.C. Oliveira Filho, C.A.F. Oliveira, P.J.A. Sobral, J.C.C. Balieiro, M.M. Natori & E.M.M. Viegas. (2015) How stunning methods affect the quality of Nile tilapia meat. CyTA - Journal of Food 13:1, pages 56-62.
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Articles from other publishers (8)

Nik Nadia Syamimi Mat & Norizah Mhd Sarbon. 2022. Recent Advances in Global Meliponiculture. Recent Advances in Global Meliponiculture 1 40 .
Bengünur Çorapcı, Bayram Köstekli, Asiye Eyüboğlu & Demet Kocatepe. (2020) The effect of different application methods of sumac ( Rhus coriaria ) and tarragon ( Artemisia dracunculus ) on some quality properties of marinated sea bream ( Sparus aurata  L., 1758) . Journal of Food Processing and Preservation 44:10.
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Peiyun Li, Yifan Peng, Jun Mei & Jing Xie. (2020) Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage. LWT 118, pages 108831.
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Mustafa Durmus, Yesim Ozogul, Esmeray Küley Boga, Yilmaz Uçar, Ali Riza Kosker, Esra Balikci & Saadet Gökdogan. (2019) The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C. Journal of Food Processing and Preservation 43:12.
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Buse Nihan Dericioglu, Gonca Alak & Muhammed Atamanalp. (2019) Determining protein denaturation of sardine ( Sardina pilchardus ) marinates before and after the maturation . Journal of Food Processing and Preservation 43:9.
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Yıldız BOLAT, İsmail Yüksel GENÇ, Yazgülü TUNCA & Melek DEMIRAYAK. (2019) Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions. Food Science and Technology 39:suppl 1, pages 159-165.
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Maria Helbo Laub-Ekgreen, Brais Martinez-Lopez, Stina Frosch & Flemming Jessen. (2018) The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating. Food Research International 108, pages 331-338.
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Yunus Alparslan, Cansu Metin, Hatice Hasanhocaoğlu Yapıcı & Taçnur Baygar. (2017) DETERMINATION OF SENSORY, CHEMICAL AND MICROBIOLOGICAL QUALITY OF DIFFERENT MULLET (MUGILIDAE) SPECIES CAUGHT FROM KÖYCEĞİZ LAGOON. Journal of Aquaculture Engineering and Fisheries Research, pages 160-170.
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