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THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS

Yıl 2018, Cilt 4, Sayı 4, 213 - 230, 01.10.2018
https://doi.org/10.3153/FH18022

Öz

This study identifies the effect of freezing raw material on the storage quality of salted Atlantic bonito (Lakerda) at refrigerated (4 ±1°C) and ambient (17 ±3°C) conditions. It also shows the effect of different salt:fish ratios on the shelf-life and biogenic amine development during storage. The products with the lowest salt content corresponded to the lowest sensory acceptance. Previously frozen raw material (FRM) had higher salt uptake compared to freshly salted fish (FSF). Water phase salt (WPS %) level usually reached to suggested seafood safety levels (20%) within the 1stweek. There were significant differences (p<0.05) amongst the samples treated with different salt ratios and stored at different temperatures. Higher salt content caused higher thiobarbituric acid value indicating acceleration of lipid oxidation.  Lower biogenic amine values were observed with products produced from FRM. Overall results demonstrated the advantage of using FRM for dry salting of Atlantic bonito in terms of food quality.

Kaynakça

  • Amerina, M.A., Pangborn, R.V., Roessler, E.B. (1965). Principles of sensory evaluation of food. New York: Academic Press Inc.ISBN: 9781483225210
  • AOAC (1985). Official Methods of Analysis. (Official methods 985.14.) Association of Official AnalyticalChemists, Gaithersburg, MD. ISBN: 978-0935584752
  • Archer, M. (2010). Sensory assessment score sheets for fish and shell fish.Torry& QIM. Research & Development Department of Seafish, 58 p.
  • Ateş, C., Deval, M.C., Bök, T. (2008). Age and growth of Atlantic bonito (Sarda sarda Bloch, 1793) in the Sea of Marmara and Black Sea, Turkey. Journal of Applied Ichthyology, 24, 546-550.
  • Boland, F.E., Paige, D.D. (1971).Collaborative study of a method for the determination of trimethylamine nitrogen in fish, Journal Association of Official Analytical Chemists, 54, 725-727.
  • Caglak, E., Caklı, S., Kılınc, B. (2012). Effect of modified atmosphere packaging on quality and shelf life of salted bonito (Sarda sarda). Journal of AquaticFood Product Technology, 21, 206-221.
  • Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International, 76 (3), 575-577.
  • Erkan, N., Tosun, Ş.Y., ÜcokAlakavuk, D., Ulusoy, Ş.(2009). Keeping quality of different packaged salted Atlantic bonito ‘Lakerda’. Journal of Food Biochemistry, 33, 728-744.
  • EU Directive (2005a). Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. L 338/1 EN Official Journal the European Union.
  • EU Directive (2005b). Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament. L338/27 EN Official Journal the European Union.
  • EU Directive (2008). Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. L277/18 EN Official Journal the European Union.
  • FAO-WHO (2013). Joint FAO/WHO Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products. 23-27 July 2012, Rome, Italy: FAO.
  • FAO. (2016). Global Capture Fisheries Production Statistics for the year 2012. http://ftp.fao.org/FI/news/GlobalCaptureProductionStatistics2012.pdf (accessed 01.07.2016).
  • FDA. 2011. Fish and fishery products hazards and controls guidance. 4thedition.http://www.fda.gov/FoodGuidances (accessed 02.15.2017).
  • Gonzaga, V.E., Lescano, A.G., Huamàn, A.A., Salmόm-Mulanovich, G. (2009). Histamine levels in fish from markets in Lima, Peru, Journal of Food Protection, 2, 1112-1115. Goulas, A.E., Kontominos, M.G. (2005). Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93, 511-520.
  • Hernández-Herrero, M.M., Roig-Sagués, A.X., Rodríguez-Jerez, J.J. & Mora-Ventura, M.T. (1999). Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). Journal of Food Protection, 62(5), 509-514.
  • Huss, H.H. (1988). Fresh fish quality and quality changes. Danish International Development Agency, Rome: FAO.43-45 pp.
  • Huss, H.H. (1995).Quality and quality changes in fresh fish. Rome, Italy: FAO Fisheries Technical Papers (Book 348). ISBN 92-5-103507-5
  • Kahraman, E.A., Göktürk, D., Yıldız, T., Uzer, U. (2014). Age, growth, and reproductive biology of Atlantic bonito (Sarda sarda Bloch, 1793) from the Turkish coasts of the Black Sea and the Sea of Marmara.Turkish Journal of Zoology,38, 614-621.
  • Karaçam, H., Kutlu, S., Köse, S. (2002). Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. International Journal of Food Science and Technology, 37, 19-28.
  • Kocatepe, D., Turan, H., Altan, C.O., Göknar, G. (2014). Effect of the Vacuum Packaging on the Shelf Life of Lakerda. International Journal of Food Science Nutrition and Dietetics, 3(9), 157-159.
  • Koral, S., Köse, S., Tufan, B.(2010).The effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) packed in aluminium foil. Turkish Journal of Fisheries and Aquatic Sciences, 10, 439-443.
  • Koral, S., Köse, S. (2012). The effect of filleting and ice application on the quality and safety of Atlantic bonito (Sarda sarda) at refrigerated storage. International Journal of Food Science and Technology, 47, 210-220.
  • Koral, S., Tufan, B., Scavniçar, A., Koçar, D., Pompe, M., Köse, S. (2013). Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products. Food Control, 32, 597-606.
  • Köse, S. (2010). Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues. Turkish Journal of Fisheries and Aquatic Sciences, 10, 139-160.
  • Köse, S., Kaklıkkaya, N., Koral, S., Tufan, B., Buruk, K.C., Aydın, F. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • Köse, S., Koral, S., Tufan, B., Pompe, M., Scavniçar, A., Koçar, D. (2012). Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. European Food Research and Technology, 235, 669-683.
  • Lakshmanan, R., Shakila, R.J., Jeyasekaran, G. (2002). Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa). Food Research International, 35, 541-546.
  • Lehane, L., Olley, J. (1999).Histamine (Scombroid) Fish Poisoning. A Review in a Risk-Assessment Framework. National Office of Animal and Plant Health Canberra Agricultural, Fisheries and Forestry of Australia, 90 p, LI: 21171252.
  • Losikoff M. (2008). Clostridium botulinum concerns. In: D.E. Kramer and L. Brown (eds) International smoked seafood conference proceedings (p. 5–7). Alaska, USA: Sea Grant.
  • Lücke, F., Geidel, W. (1935). Determination of volatile basic nitrogen in fish as a measure of their freshness. Zeitschrift für Lebensmittel Untersuchung und Forschung,70, 441-458.
  • Lüleci, E. (1991). Palamut balığının Sarda sarda (Bloch, 1793) lakerdaya işlenmesi ve raf ömrünün belirlenmesi, MSc. Thesis, Fen BilimleriEnstitüsü, İstanbul Üniversitesi.
  • Minegishi, Y., Tsukamasa, Y., Miake, K., Shimasaki, T., Imai, C., Sugiyama, M.S., Hinano, H. (1995).Water activity and microflora in commercial vacuum-packed smoked salmons. Food Hygiene and Safety Science, 36, 442-446.
  • Mbarki, R., Sadok, S., Barkallah, I. (2008). Influence of gamma irradiation on microbiological, biochemical, and textural properties of bonito (Sarda sarda) during chilled storage. Food Science and Technology International, 14, 367-373.
  • Ormancı, H.B., Colakoglu, F.A. (2017). Changes in biogenic amines levels of lakerda (salted Atlantic bonito) during ripening at different temperatures. Journal of Food Processing and Preservation, 41(1), 1-10.
  • Rohani, A.C., Arup, M.J. & Zahrah, T.(2010). Brining parameters for the processing of smoked river carp (Leptobarbus hoevenii). Journal of theScience of Foodand Agriculture, 38(1), 51-61.
  • Schormüller, J. (1969). Handbuch der Lebensmittelchemie (Band III/2). Tierriessche Lebensmittel Eier, Fleisch, Fisch, Buttermich, Berlin/Heidelberg: Springer Verlag, Germany.
  • Smith, G., Hole, M., Hanson, S.W. (1992). Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). Journal of the Science of Food and Agriculture, 51, 193-205.
  • Sokal, R.R., Rohlf, F.J.(1987). Introduction to biostatistics. 2nd edt., New York: W.H. Freeman and Company. ISBN: 978-0486469614
  • Tarladgis, B.G., Watts, B.M., Dugan, L.R.Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of AOAC International, 37, 44-48.
  • Turan, H., Kaya, Y., Erkoyuncu, İ., Sönmez, G. (2006). Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of Food Quality, 29, 470-478.
  • TUİK (2016). Turkish Statistical İnstitute, Fishery Statistics Book. Available at: https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr (accessed 30.05. 2017).
  • Zaboukas, N., Miliou, H., Moraitou-Apostolopoulou, M. (2006). Biochemical composition of the Atlantic bonito Sarda sarda from the Aegean Sea (Eastern Mediterranean Sea) in different stages of sexual maturity. Journal of Fish Biology, 69, 347-362.

Yıl 2018, Cilt 4, Sayı 4, 213 - 230, 01.10.2018
https://doi.org/10.3153/FH18022

Öz

Kaynakça

  • Amerina, M.A., Pangborn, R.V., Roessler, E.B. (1965). Principles of sensory evaluation of food. New York: Academic Press Inc.ISBN: 9781483225210
  • AOAC (1985). Official Methods of Analysis. (Official methods 985.14.) Association of Official AnalyticalChemists, Gaithersburg, MD. ISBN: 978-0935584752
  • Archer, M. (2010). Sensory assessment score sheets for fish and shell fish.Torry& QIM. Research & Development Department of Seafish, 58 p.
  • Ateş, C., Deval, M.C., Bök, T. (2008). Age and growth of Atlantic bonito (Sarda sarda Bloch, 1793) in the Sea of Marmara and Black Sea, Turkey. Journal of Applied Ichthyology, 24, 546-550.
  • Boland, F.E., Paige, D.D. (1971).Collaborative study of a method for the determination of trimethylamine nitrogen in fish, Journal Association of Official Analytical Chemists, 54, 725-727.
  • Caglak, E., Caklı, S., Kılınc, B. (2012). Effect of modified atmosphere packaging on quality and shelf life of salted bonito (Sarda sarda). Journal of AquaticFood Product Technology, 21, 206-221.
  • Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International, 76 (3), 575-577.
  • Erkan, N., Tosun, Ş.Y., ÜcokAlakavuk, D., Ulusoy, Ş.(2009). Keeping quality of different packaged salted Atlantic bonito ‘Lakerda’. Journal of Food Biochemistry, 33, 728-744.
  • EU Directive (2005a). Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. L 338/1 EN Official Journal the European Union.
  • EU Directive (2005b). Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament. L338/27 EN Official Journal the European Union.
  • EU Directive (2008). Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. L277/18 EN Official Journal the European Union.
  • FAO-WHO (2013). Joint FAO/WHO Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products. 23-27 July 2012, Rome, Italy: FAO.
  • FAO. (2016). Global Capture Fisheries Production Statistics for the year 2012. http://ftp.fao.org/FI/news/GlobalCaptureProductionStatistics2012.pdf (accessed 01.07.2016).
  • FDA. 2011. Fish and fishery products hazards and controls guidance. 4thedition.http://www.fda.gov/FoodGuidances (accessed 02.15.2017).
  • Gonzaga, V.E., Lescano, A.G., Huamàn, A.A., Salmόm-Mulanovich, G. (2009). Histamine levels in fish from markets in Lima, Peru, Journal of Food Protection, 2, 1112-1115. Goulas, A.E., Kontominos, M.G. (2005). Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93, 511-520.
  • Hernández-Herrero, M.M., Roig-Sagués, A.X., Rodríguez-Jerez, J.J. & Mora-Ventura, M.T. (1999). Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus). Journal of Food Protection, 62(5), 509-514.
  • Huss, H.H. (1988). Fresh fish quality and quality changes. Danish International Development Agency, Rome: FAO.43-45 pp.
  • Huss, H.H. (1995).Quality and quality changes in fresh fish. Rome, Italy: FAO Fisheries Technical Papers (Book 348). ISBN 92-5-103507-5
  • Kahraman, E.A., Göktürk, D., Yıldız, T., Uzer, U. (2014). Age, growth, and reproductive biology of Atlantic bonito (Sarda sarda Bloch, 1793) from the Turkish coasts of the Black Sea and the Sea of Marmara.Turkish Journal of Zoology,38, 614-621.
  • Karaçam, H., Kutlu, S., Köse, S. (2002). Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. International Journal of Food Science and Technology, 37, 19-28.
  • Kocatepe, D., Turan, H., Altan, C.O., Göknar, G. (2014). Effect of the Vacuum Packaging on the Shelf Life of Lakerda. International Journal of Food Science Nutrition and Dietetics, 3(9), 157-159.
  • Koral, S., Köse, S., Tufan, B.(2010).The effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) packed in aluminium foil. Turkish Journal of Fisheries and Aquatic Sciences, 10, 439-443.
  • Koral, S., Köse, S. (2012). The effect of filleting and ice application on the quality and safety of Atlantic bonito (Sarda sarda) at refrigerated storage. International Journal of Food Science and Technology, 47, 210-220.
  • Koral, S., Tufan, B., Scavniçar, A., Koçar, D., Pompe, M., Köse, S. (2013). Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products. Food Control, 32, 597-606.
  • Köse, S. (2010). Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues. Turkish Journal of Fisheries and Aquatic Sciences, 10, 139-160.
  • Köse, S., Kaklıkkaya, N., Koral, S., Tufan, B., Buruk, K.C., Aydın, F. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • Köse, S., Koral, S., Tufan, B., Pompe, M., Scavniçar, A., Koçar, D. (2012). Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. European Food Research and Technology, 235, 669-683.
  • Lakshmanan, R., Shakila, R.J., Jeyasekaran, G. (2002). Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa). Food Research International, 35, 541-546.
  • Lehane, L., Olley, J. (1999).Histamine (Scombroid) Fish Poisoning. A Review in a Risk-Assessment Framework. National Office of Animal and Plant Health Canberra Agricultural, Fisheries and Forestry of Australia, 90 p, LI: 21171252.
  • Losikoff M. (2008). Clostridium botulinum concerns. In: D.E. Kramer and L. Brown (eds) International smoked seafood conference proceedings (p. 5–7). Alaska, USA: Sea Grant.
  • Lücke, F., Geidel, W. (1935). Determination of volatile basic nitrogen in fish as a measure of their freshness. Zeitschrift für Lebensmittel Untersuchung und Forschung,70, 441-458.
  • Lüleci, E. (1991). Palamut balığının Sarda sarda (Bloch, 1793) lakerdaya işlenmesi ve raf ömrünün belirlenmesi, MSc. Thesis, Fen BilimleriEnstitüsü, İstanbul Üniversitesi.
  • Minegishi, Y., Tsukamasa, Y., Miake, K., Shimasaki, T., Imai, C., Sugiyama, M.S., Hinano, H. (1995).Water activity and microflora in commercial vacuum-packed smoked salmons. Food Hygiene and Safety Science, 36, 442-446.
  • Mbarki, R., Sadok, S., Barkallah, I. (2008). Influence of gamma irradiation on microbiological, biochemical, and textural properties of bonito (Sarda sarda) during chilled storage. Food Science and Technology International, 14, 367-373.
  • Ormancı, H.B., Colakoglu, F.A. (2017). Changes in biogenic amines levels of lakerda (salted Atlantic bonito) during ripening at different temperatures. Journal of Food Processing and Preservation, 41(1), 1-10.
  • Rohani, A.C., Arup, M.J. & Zahrah, T.(2010). Brining parameters for the processing of smoked river carp (Leptobarbus hoevenii). Journal of theScience of Foodand Agriculture, 38(1), 51-61.
  • Schormüller, J. (1969). Handbuch der Lebensmittelchemie (Band III/2). Tierriessche Lebensmittel Eier, Fleisch, Fisch, Buttermich, Berlin/Heidelberg: Springer Verlag, Germany.
  • Smith, G., Hole, M., Hanson, S.W. (1992). Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). Journal of the Science of Food and Agriculture, 51, 193-205.
  • Sokal, R.R., Rohlf, F.J.(1987). Introduction to biostatistics. 2nd edt., New York: W.H. Freeman and Company. ISBN: 978-0486469614
  • Tarladgis, B.G., Watts, B.M., Dugan, L.R.Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of AOAC International, 37, 44-48.
  • Turan, H., Kaya, Y., Erkoyuncu, İ., Sönmez, G. (2006). Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of Food Quality, 29, 470-478.
  • TUİK (2016). Turkish Statistical İnstitute, Fishery Statistics Book. Available at: https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr (accessed 30.05. 2017).
  • Zaboukas, N., Miliou, H., Moraitou-Apostolopoulou, M. (2006). Biochemical composition of the Atlantic bonito Sarda sarda from the Aegean Sea (Eastern Mediterranean Sea) in different stages of sexual maturity. Journal of Fish Biology, 69, 347-362.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Articles
Yazarlar

Serkan KORAL (Sorumlu Yazar)
İzmir Katip Celebi University, Faculty of Fisheries,Çiğli, İzmir
0000-0001-7424-2481
Türkiye


Sevim KÖSE
Karadeniz Technical University, Sürmene Faculty of Marine Sciences, Department of Fisheries Technology Engineering, Çamburnu, Trabzon
0000-0001-6029-0458
Türkiye

Yayımlanma Tarihi 1 Ekim 2018
Başvuru Tarihi 8 Eylül 2017
Kabul Tarihi 13 Şubat 2018
Yayınlandığı Sayı Yıl 2018, Cilt 4, Sayı 4

Kaynak Göster

Bibtex @araştırma makalesi { jfhs337205, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2018}, volume = {4}, pages = {213 - 230}, doi = {10.3153/FH18022}, title = {THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS}, key = {cite}, author = {Koral, Serkan and Köse, Sevim} }
APA Koral, S. & Köse, S. (2018). THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS . Food and Health , 4 (4) , 213-230 . DOI: 10.3153/FH18022
MLA Koral, S. , Köse, S. "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS" . Food and Health 4 (2018 ): 213-230 <http://jfhs.scientificwebjournals.com/tr/pub/issue/36388/337205>
Chicago Koral, S. , Köse, S. "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS". Food and Health 4 (2018 ): 213-230
RIS TY - JOUR T1 - THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS AU - Serkan Koral , Sevim Köse Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18022 DO - 10.3153/FH18022 T2 - Food and Health JF - Journal JO - JOR SP - 213 EP - 230 VL - 4 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH18022 UR - https://doi.org/10.3153/FH18022 Y2 - 2018 ER -
EndNote %0 Food and Health THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS %A Serkan Koral , Sevim Köse %T THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS %D 2018 %J Food and Health %P -2602-2834 %V 4 %N 4 %R doi: 10.3153/FH18022 %U 10.3153/FH18022
ISNAD Koral, Serkan , Köse, Sevim . "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS". Food and Health 4 / 4 (Ekim 2018): 213-230 . https://doi.org/10.3153/FH18022
AMA Koral S. , Köse S. THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS. Food Health. 2018; 4(4): 213-230.
Vancouver Koral S. , Köse S. THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS. Food and Health. 2018; 4(4): 213-230.
IEEE S. Koral ve S. Köse , "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS", Food and Health, c. 4, sayı. 4, ss. 213-230, Eki. 2018, doi:10.3153/FH18022

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