Determination of the Quality Changes of Whole Cuttlefish (Sepia Officinalis, L., 1758) Stored at 2 °c
| dc.authorwosid | Sengor, Gulgun/Aac-1843-2020 | |
| dc.authorwosid | Ceylan, Zafer/Jed-6442-2023 | |
| dc.authorwosid | Dogruyol, Hande/Aae-3487-2019 | |
| dc.contributor.author | Sengor, Gulgun F. Unal | |
| dc.contributor.author | Ceylan, Zafer | |
| dc.contributor.author | Dogruyol, Hande | |
| dc.date.accessioned | 2025-05-10T17:10:52Z | |
| dc.date.available | 2025-05-10T17:10:52Z | |
| dc.date.issued | 2018 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Sengor, Gulgun F. Unal; Dogruyol, Hande] Istanbul Univ, Fac Aquat Sci, Dept Fishing & Seafood Proc, Laleli Istanbul, Turkey; [Ceylan, Zafer] Van Yuzuncu Yil Univ, Fac Fisheries, Dept Fishing & Seafood Proc Technol, Van, Turkey | en_US |
| dc.description.abstract | The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMA-N], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2 degrees C "acceptable quality". Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2 degrees C. | en_US |
| dc.description.woscitationindex | Emerging Sources Citation Index | |
| dc.identifier.doi | 10.12714/egejfas.2018.35.2.02 | |
| dc.identifier.endpage | 119 | en_US |
| dc.identifier.issn | 1300-1590 | |
| dc.identifier.issn | 2148-3140 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 115 | en_US |
| dc.identifier.uri | https://doi.org/10.12714/egejfas.2018.35.2.02 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/7568 | |
| dc.identifier.volume | 35 | en_US |
| dc.identifier.wos | WOS:000446445000002 | |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | en | en_US |
| dc.publisher | Ege Univ | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Cuttlefish | en_US |
| dc.subject | Physico-Chemical Quality Indices | en_US |
| dc.subject | Microbiological Quality | en_US |
| dc.subject | Color | en_US |
| dc.subject | Sensory | en_US |
| dc.title | Determination of the Quality Changes of Whole Cuttlefish (Sepia Officinalis, L., 1758) Stored at 2 °c | en_US |
| dc.type | Article | en_US |