The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet
In this study, spiny dogfish fillets were soaked in 10% brine ( 1:2 w fillet/v solution) for 30 min. Then they were dipped in a solution containing 0. 1% ascorbic acid and 1.0% citric acid ( 1:2 w/v) for 5 min. All samples were covered with ice and stored at 3 IT for 12 days. Sensory, chemical, and...
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ftistanbuluniv:oai:http://acikerisim.istanbul.edu.tr:20.500.12627/122367 2023-05-15T18:51:06+02:00 The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet Uecok, Didem Sengoer, Gülgün Fatma Mol, Sühendan , , 47111 2007 https://hdl.handle.net/20.500.12627/122367 https://doi.org/10.1300/j030v16n01_08 eng eng JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY Sengoer G. F. , Mol S., Uecok D., "The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet", JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.16, ss.103-113, 2007 1049-8850 vv_1032021 av_b7e50298-d80a-40ce-be3e-4172f923d8a9 http://hdl.handle.net/20.500.12627/122367 https://doi.org/10.1300/j030v16n01_08 16 1 103 113 Food Science Gıda Mühendisliği Life Sciences Tarımsal Bilimler Ziraat Mühendislik ve Teknoloji GIDA BİLİMİ VE TEKNOLOJİSİ Tarım Bilimleri Tarım ve Çevre Bilimleri (AGE) Makale 2007 ftistanbuluniv https://doi.org/20.500.12627/122367 https://doi.org/10.1300/j030v16n01_08 2022-08-10T13:18:50Z In this study, spiny dogfish fillets were soaked in 10% brine ( 1:2 w fillet/v solution) for 30 min. Then they were dipped in a solution containing 0. 1% ascorbic acid and 1.0% citric acid ( 1:2 w/v) for 5 min. All samples were covered with ice and stored at 3 IT for 12 days. Sensory, chemical, and bacteriological analyses were done in every 3 days. Sensory values were 3 and 5; pH values were 7.03 and 6.87; mesophilic aerobic bacteria counts were 5.77 and 5.56 for the control and treated samples, respectively, at the 12th day and these values were significantly (p < 0.05) different. Control samples were marketable on the 9th day and spoiled on the 12th day of storage while the treated samples were still marketable. It was seen that treatment of the spiny dogfish fillet with salt, ascorbic acid, citric acid increased the shelf life. Article in Journal/Newspaper spiny dogfish Squalus acanthias İstanbul Üniversitesi Açık Erişim Sistemi Journal of Aquatic Food Product Technology 16 1 103 113 |
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Open Polar |
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İstanbul Üniversitesi Açık Erişim Sistemi |
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ftistanbuluniv |
language |
English |
topic |
Food Science Gıda Mühendisliği Life Sciences Tarımsal Bilimler Ziraat Mühendislik ve Teknoloji GIDA BİLİMİ VE TEKNOLOJİSİ Tarım Bilimleri Tarım ve Çevre Bilimleri (AGE) |
spellingShingle |
Food Science Gıda Mühendisliği Life Sciences Tarımsal Bilimler Ziraat Mühendislik ve Teknoloji GIDA BİLİMİ VE TEKNOLOJİSİ Tarım Bilimleri Tarım ve Çevre Bilimleri (AGE) Uecok, Didem Sengoer, Gülgün Fatma Mol, Sühendan The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet |
topic_facet |
Food Science Gıda Mühendisliği Life Sciences Tarımsal Bilimler Ziraat Mühendislik ve Teknoloji GIDA BİLİMİ VE TEKNOLOJİSİ Tarım Bilimleri Tarım ve Çevre Bilimleri (AGE) |
description |
In this study, spiny dogfish fillets were soaked in 10% brine ( 1:2 w fillet/v solution) for 30 min. Then they were dipped in a solution containing 0. 1% ascorbic acid and 1.0% citric acid ( 1:2 w/v) for 5 min. All samples were covered with ice and stored at 3 IT for 12 days. Sensory, chemical, and bacteriological analyses were done in every 3 days. Sensory values were 3 and 5; pH values were 7.03 and 6.87; mesophilic aerobic bacteria counts were 5.77 and 5.56 for the control and treated samples, respectively, at the 12th day and these values were significantly (p < 0.05) different. Control samples were marketable on the 9th day and spoiled on the 12th day of storage while the treated samples were still marketable. It was seen that treatment of the spiny dogfish fillet with salt, ascorbic acid, citric acid increased the shelf life. |
author2 |
, , 47111 |
format |
Article in Journal/Newspaper |
author |
Uecok, Didem Sengoer, Gülgün Fatma Mol, Sühendan |
author_facet |
Uecok, Didem Sengoer, Gülgün Fatma Mol, Sühendan |
author_sort |
Uecok, Didem |
title |
The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet |
title_short |
The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet |
title_full |
The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet |
title_fullStr |
The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet |
title_full_unstemmed |
The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet |
title_sort |
effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (squalus acanthias) fillet |
publishDate |
2007 |
url |
https://hdl.handle.net/20.500.12627/122367 https://doi.org/10.1300/j030v16n01_08 |
genre |
spiny dogfish Squalus acanthias |
genre_facet |
spiny dogfish Squalus acanthias |
op_relation |
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY Sengoer G. F. , Mol S., Uecok D., "The effect of ascorbic acid, citric acid and salt on the quality of spiny dogfish (Squalus acanthias) fillet", JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.16, ss.103-113, 2007 1049-8850 vv_1032021 av_b7e50298-d80a-40ce-be3e-4172f923d8a9 http://hdl.handle.net/20.500.12627/122367 https://doi.org/10.1300/j030v16n01_08 16 1 103 113 |
op_doi |
https://doi.org/20.500.12627/122367 https://doi.org/10.1300/j030v16n01_08 |
container_title |
Journal of Aquatic Food Product Technology |
container_volume |
16 |
container_issue |
1 |
container_start_page |
103 |
op_container_end_page |
113 |
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1766244890975404032 |