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Effects Of High Pressure Processing On Microbiological Quality Of Herring (Clupea Harengus)
Fish species provide important components to human nutrition,but deteriorate rapidly post-mortem unless subjected to an appropriatetreatment.Mostly,spoilage is as a result of the production of off-odours and off-flavours ...
Inhibition Of Lipid Oxidation In Anchovy Oil By Grapefruit Albedo Extract
The effect of grapefruit peel albedo extracts on the oxidation of fish lipids was investigated. Extracted anchovy (Engrailus engrasicolus) oil and grapefruit (Citrus paradisi)albedo extract was used as research material. ...
Effects Of Tumbling Process On Physicochemical Properties Of Octopus (Octopus Vulgaris)
Common octopus (Octopus vulgaris) is a cephalopod eaten mainly in Mediterranean, South American and Oriental countries and is typically marketed fresh, frozen and dried salted. Cephalopods in general and octopus in particular ...
The Effect Of Transglutamınase Addıtıon On The Qualıty Alteratıons Of Raınbow Trout Mınce
The effect of transglutaminase on the quality of fish mince was determined during refrigerated storage. For this purpose, the proportions of 0.2%, 0.5% and 1.0% microbial transglutaminase enzyme (MTGase) was added into ...