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Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)
- Source :
- Volume: 5, Issue: 1 42-50, International Journal of Agriculture Environment and Food Sciences
- Publication Year :
- 2020
- Publisher :
- Gültekin ÖZDEMİR, 2020.
-
Abstract
- In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After the hot smoking process applied to thornback rays, significant changes were observed in the nutritional composition of the products (P
Details
- Language :
- English
- ISSN :
- 26185946
- Database :
- OpenAIRE
- Journal :
- Volume: 5, Issue: 1 42-50, International Journal of Agriculture Environment and Food Sciences
- Accession number :
- edsair.doi.dedup.....04bca1cd4c78b5489fc543815303b291