Investigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at-18 °C

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dc.authoridOZ, Mustafa/0000-0001-5264-7103
dc.contributor.authorOz, Mustafa
dc.contributor.authorUcak, Ilknur
dc.date.accessioned2024-11-07T13:25:25Z
dc.date.available2024-11-07T13:25:25Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractImproving the sensory quality of fish meat is crucial aspect to enhance fish consumption. In this study, the cooking methods in some Anatolian cities where common carp is consumed very popularly were investigated, and carp meat was marinated using different ratios of lemon juice (0.00%, 40.00%, 50.00%, and 60.00%) and salt (10.00%) using the traditional method. After marinating, the effects on the sensory, chemical, and microbiological quality of carp fillets stored at -18 & DEG;C were investigated. As a result of the research, it was observed that lemon had positive effects on the shelf life of fish meat. Peroxide value (PV), pH value, Thiobarbituric Acid (TBARS), the total number of psychrophilic bacteria, and the total number of yeast and molds were lower in the groups marinated with lemon juice and salt compared to the control group. In addition, it was observed that the panelists liked the carp meat of the groups marinated with lemon juice.
dc.description.sponsorshipScientific Research Projects Department of Aksaray University, Aksaray, Turkey; Department of Scientific Research Projects (BAP)
dc.description.sponsorshipThis research was financially supported by Scientific Research Projects Department of Aksaray University, Aksaray, Turkey. The author thanks Department of Scientific Research Projects (BAP) for their support.
dc.identifier.doi10.1016/j.ijgfs.2023.100755
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85163725289
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2023.100755
dc.identifier.urihttps://hdl.handle.net/11480/14693
dc.identifier.volume33
dc.identifier.wosWOS:001024273600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectSensory quality
dc.subjectLemon juice
dc.subjectMarination
dc.subjectMicrobiological quality
dc.titleInvestigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at-18 °C
dc.typeArticle

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