The Chemical Composition of Waxed Caviar and the Determination of Its Shelf Life
| dc.authorid | Duyar, Hunkar Avni/0000-0002-2560-5407 | |
| dc.authorscopusid | 25229837700 | |
| dc.authorscopusid | 25230043300 | |
| dc.authorscopusid | 6507719191 | |
| dc.authorwosid | Öğretmen, Özen/U-8100-2017 | |
| dc.authorwosid | Duyar, Hunkar Avni/Grj-8358-2022 | |
| dc.contributor.author | Duyar, Hunkar Avni | |
| dc.contributor.author | Ooretmen, Yusuf Ozen | |
| dc.contributor.author | Ekici, Kamil | |
| dc.date.accessioned | 2025-05-10T17:49:06Z | |
| dc.date.available | 2025-05-10T17:49:06Z | |
| dc.date.issued | 2008 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Duyar, Hunkar Avni; Ooretmen, Yusuf Ozen] Univ Sinop, Fac Fisheries, Dept Fishing & Fish Proc Technol, TR-57000 Sinop, Turkey; [Ekici, Kamil] Univ Yuzuncu, Fac Vet, Dept Food Hyg & Technol, TR-65080 Van, Turkey | en_US |
| dc.description | Duyar, Hunkar Avni/0000-0002-2560-5407 | en_US |
| dc.description.abstract | Female Pacific Grey Mullets with an average weight of 1048.30 +/- 174.93 g and average length of 47.98 +/- 2.45 cm are selected to verify the result of this study. Raw caviar derived from these sample Pasific Grey Mullets has an average weight of 143.9 +/- 23 g, salted caviar weights 107.33 +/- 21.87 g and waxed caviar weights 118.00 +/- 23.83 g. As a result of the chemical analyses which have been made, the amount of raw protein was found as 10.84 +/- 0.24% in the raw egg; however it increased during the storage process in the processed egg and was observed as 30.152 +/- 0.11% on tile 50th day (0th, 10th, 20th, 30th, 40th and 50th, days). Amount of raw fat in raw and processed samples, Shelf life of waxed caviar was found as 40 days according to the chemical analyses made after 50th day is spoiled. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.endpage | 1033 | en_US |
| dc.identifier.issn | 1680-5593 | |
| dc.identifier.issn | 1993-601X | |
| dc.identifier.issue | 8 | en_US |
| dc.identifier.scopus | 2-s2.0-53949091035 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 1029 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/17331 | |
| dc.identifier.volume | 7 | en_US |
| dc.identifier.wos | WOS:000262561700027 | |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | en | en_US |
| dc.publisher | Medwell online | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Pacific Grey Mullet (Mugil Soiuy) | en_US |
| dc.subject | Caviar | en_US |
| dc.subject | Shelf Life | en_US |
| dc.subject | Wax | en_US |
| dc.title | The Chemical Composition of Waxed Caviar and the Determination of Its Shelf Life | en_US |
| dc.type | Article | en_US |