Quality changes in frozen whole and gutted anchovies during storage at -18 degrees C

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Atıf İçin Kopyala

Karaçam H., Boran M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.31, sa.6, ss.527-531, 1996 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 31 Sayı: 6
• Basım Tarihi: 1996
• Doi Numarası: 10.1046/j.1365-2621.1996.00355.x
• Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.527-531
• Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

Fresh samples of whole and gutted anchovies were blast frozen at -35 degrees C and stored at -18 degrees C. The quality of the samples was examined as organoleptic, microbiological and chemical changes during the storage period. Gutting had no significant effect on the quality of the final product. Sensory quality was good for up to 90 days of storage. No increase in microbial activity was detected, but some oxidative and hydrolytic deterioration of fats were observed. The final product was still edible after 180 days.