Author/Authors :
Çoban, Özlem Emir Fırat Üniversitesi - Su Ürünleri Fakültesi - Avlama ve İşleme Teknolojisi Anabilim Dalı, Turkey , Özpolat, Emine Fırat Üniversitesi - Su Ürünleri Fakültesi - Avlama ve İşleme Teknolojisi Anabilim Dalı, Turkey
Title Of Article :
Assessmenet with Various Sauces of Marinated Red Mullet (Mullus barbatus barbatus L., 1758) by Different Acetic Acis Solutions
Abstract :
In this study an economically important fish species red mullet were marined in different acetic acid solutions anf evaluated sensory by using various sauces. The marinated red mullet were treated with 4% and 8% acetic acid and then waited 4°C for one week and then their chemical composition were observed and were evaluated by 10 panelist by using 6 different sauces. At the result of sensory evaluations 4% acetic acid and 10% salt marinated and served with A sauce (lemon juice, garlic, walnuts, olive oil) group has got most admination. Statistically significant differences were found between other groups with A group (p 0.05).
NaturalLanguageKeyword :
Red mullet , Mullus barbatus barbatus , Marinade , Sensorial quality , Acetic acid
JournalTitle :
Süleyman Demirel University Faculty of Arts and Science Journal of Science
