NANE UÇUCU YAĞI İLAVE EDİLMİŞ KİTOSAN FİLMLERİN GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss) FİLETOLARININ MİKROBİYOLOJİK KALİTESİNE ETKİSİ
EFFECT OF CHITOSAN FILMS ADDED PEPPERMINT ESSENTIAL OIL ON THE MICROBIOLOGICAL QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss) FILLETS
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Gökkuşağı Alabalığı,
Kitosan,
Mikrobiyolojik Kalite,
Nane Uçucu Yağı,
Fileto,
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Rainbow Trout,
Chitosan, ,
Microbilogical Quality,
Peppermint Essential Oil,
Fillet,
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YABAN MERSİNİ (Blue berry) VE KURT ÜZÜMÜ (Gojiberry) EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ KİTOSAN ile KAPLANMIŞ GÖKKUŞAĞI ALABALIK (Onchorhynchus mykiss WALBAUM 1792) FİLETOLARININ PİYASA KOŞULLARINDA MİKROBİYOLOJİK DEĞİŞİMLERİNİN İNCELENMESİ
INVESTIGATION OF THE EFFECTS OF THE FILLETS OF RAINBOW TROUT (Oncorhynchus mykiss Walbaum 1792) ON MICROBIOLOGICAL CHANGES OF CHITOSAN COATING ENRICHED WITH BLUEBERRY AND GOJI BERRY EXTRACTS ON MARKET CONDITIONS
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Kitosan,
Oncorhynchus mykis,
Yaban Mersini,
Kurt Üzümü,
Mikrobiyolojik Değişim,
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Chitosan,
Oncorhynchus mykiss,
blueberry,
Goji Berry,,
Microbiological Change,
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GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ
IMPACTS OF CHITOSAN EDIBLE COATINGS ENRICHED WITH NATURAL PRESERVATIVES ON THE CHEMICAL AND SENSORIAL QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss, Walbaum 1792) FILLETS DURING STORAGE
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Kitosan Kaplama,
Doğal Koruyucular,
Kimyasal Kalite,
Duyusal Kalite,
Gökkuşağı Alabalığı,
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Chitosan Coating,
Natural Preservatives,
Chemical Quality,
Sensorial Quality,
Rainbow trout,
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MEYAN KÖKÜ EKSTRAKTI İLE ZENGİNLEŞTİRİLMİŞ KİTOSAN KAPLAMANIN ALABALIK (ONCORHYNCHUS MYKISS) FİLETOLARININ KALİTESİ ÜZERİNE ETKİSİ
EFFECT OF CHITOSAN COATING ENRICHED WITH LIQUORICE EXTRACT ON THE QUALITY OF TROUT (ONCORHYNCHUS MYKISS) FILLET
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Oncorhynchus mykiss,
Kitosan Kaplama,
Lipit Oksidasyon,
Meyan Kökü Ekstraktı,
Mikrobiyal Kalite ,
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Oncorhynchus mykiss,
Chitosan Coating,,
Lipid Oxidation,
Liquorice Extract,
Microbiological Quality,
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THE EFFECT OF GLAZING WITH SUMAC (RHUS CORIARIA, L.) EXTRACT ON THE QUALITY OF FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS
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Sumac,
Glazing,
Rainbow trout,
Freezing,
Quality,
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Luciobarbus esocinus’DAN HAZIRLANAN “GRAVLAKS”IN BESİN KOMPOZİSYONU VE DUYUSAL DEĞERLENDİRMESİ
SENSORY EVALUATION AND PROXIMATE COMPOSITION AND “GRAVLAX” PREPARED FROM LUCIOBARBUS ESOCINUS
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Gravlaks,
Luciobarbus esocinus,
Balık,
Duyusal Kalite,
Besin Kompozisyonu,
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Gravlax,
Luciobarbus esocinus,
Fish,
Sensory Quality,
Proximate Composition,
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GÖKKUŞAĞI ALABALIĞININ (oncorhynchus mykiss) DUYUSAL KALİTESİ ÜZERİNE KURT ÜZÜMÜ EKSTRAKTI İÇEREN ÇİYA (Salvia hispanica)MÜSİLAJ KAPLAMANIN ETKİSİ
EFFECT OF CHIA (Salvia hispanica)MUCILAGE COATING CONTAINING GOJIBERRY EXTRACT ON THE SENSORY QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss)
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Yenilebilir Kaplama,
Çiya,
Kurt Üzümü Ekstrakt,
Duyusal Kalite,
Gökkuşağı Alabalığı ,
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Edible Coating,
Chia,
Gojiberry Ekstrakt,
Sensory Quality,
Rainbow Trout,
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SU ÜRÜNLERİ İŞLEME SEKTÖRÜNDE KAN AKITMA/İÇ ORGAN UZAKLAŞTIRMA İŞLEMİNİN DUYUSAL KALİTE AÇISINDAN ÖNEMİ: TÜRK SOMONU, ÇİPURA, LEVREK
THE IMPORTANCE OF BLEEDING/ORGAN REMOVAL PROCESS IN TERMS OF SENSORY QUALITY IN FISH PROCESSING INDUSTRY: TURKISH SALMON, SEA BREAM, SEA BASS
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Balık İşleme Endüstrisi ,
Duyusal Kalite ,
Balık Fileto Rengi,
Kan Akıtma İşlemi ,
Balık İç Organ Uzaklaştırma,
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Fish Processing Industry,
Sensory Quality,
Fish Fillet Color,
Bleeding Process,
Fish Evisceration,
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