Combined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage

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dc.contributor.authorOzpolat, E.
dc.contributor.authorGuran, H. S.
dc.date.accessioned2024-04-24T17:33:21Z
dc.date.available2024-04-24T17:33:21Z
dc.date.issued2017
dc.departmentDicle Üniversitesien_US
dc.description.abstractImproving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4 1 C. Therefore, we designed four groups: control group (A), which used neither sodium polyphosphate nor smoking; and treatment groups that used only sodium polyphosphate (group B), smoking (group C) and a combination of sodium polyphosphate and smoking (group D). The shelf life of fish sausage in each group was evaluated according to microbiological (total mesophilic and psychrotrophic bacteria, lactic acid bacteria, yeasts and molds), chemical (pH, thi obarbituoric acid and total volatile basic nitrogen) and sensory analysis. The shelf life of groups A, B, and C was determined as 42 days, while the shelf life of group D was 56 days. Thus, we found significant differences between group D and the other two treatment groups, B and C (p<0.05). The findings of the present study indicated that the combination of sodiumpolyphosphate+smoking showed a positive ability to extend the shelf life of fish sausage.en_US
dc.identifier.endpage95en_US
dc.identifier.issn1562-2916
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85016721489
dc.identifier.scopusqualityQ3
dc.identifier.startpage86en_US
dc.identifier.urihttps://hdl.handle.net/11468/20641
dc.identifier.volume16en_US
dc.identifier.wosWOS:000396492400007
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherIranian Fisheries Science Research Inst-Ifsrien_US
dc.relation.ispartofIranian Journal of Fisheries Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSmokingen_US
dc.subjectSodium Polyphosphateen_US
dc.subjectFish Sausageen_US
dc.subjectShelf Lifeen_US
dc.titleCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausageen_US
dc.titleCombined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
dc.typeArticleen_US

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