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
شماره ركورد
35947
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).
From Page
26
NaturalLanguageKeyword
Red mullet , Mullus barbatus barbatus , Marinade , Sensorial quality , Acetic acid
JournalTitle
Süleyman Demirel University Faculty of Arts and Science Journal of Science
To Page
34
JournalTitle
Süleyman Demirel University Faculty of Arts and Science Journal of Science
Link To Document