Investigation of the Use of Waste Commercial Plant Pulps as Edible Fish Coating Material

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dc.contributor.authorYavuzer, Emre
dc.date.accessioned2024-11-07T13:16:21Z
dc.date.available2024-11-07T13:16:21Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, the effects of pulps obtained after cold press oil production was tested as edible fish coating material. It was determined by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) values that waste pulp prevented undesirable quality changes due to lipid oxidation. While coating process with black cumin, pumpkin seed and poppy pulp stopped yeast and mold (YM) count development, the lowest total viable count (TVC) values were observed in poppy and black seed groups. Sensory results showed that the use of plant pulps extended the shelf life of rainbow trout fillets, with poppy and black cumin pulps being the most effective groups in terms of odor, taste, texture and general acceptability.
dc.identifier.doi10.24925/turjaf.v11i4.768-773.5878
dc.identifier.endpage773
dc.identifier.issn2148-127X
dc.identifier.issue4
dc.identifier.startpage768
dc.identifier.trdizinid1178401
dc.identifier.urihttps://doi.org/10.24925/turjaf.v11i4.768-773.5878
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1178401
dc.identifier.urihttps://hdl.handle.net/11480/12265
dc.identifier.volume11
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectBiyoloji
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleInvestigation of the Use of Waste Commercial Plant Pulps as Edible Fish Coating Material
dc.typeArticle

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