The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number and by judging the fish organoleptically. In addition, BHA was determined quantitatively in the beginning and at the end of the experiment. The results indicated that BHA distinctly delayed the rancidity of the fish. Fish stored with 0.01 and 0.02 per cent of BHA remained fresh longer, judged both chemically and organoleptically, than the control fish
This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe b...
Abstract: The effect of refrigerated storage at 1 – 0.3 …C on vitamin E level, fatty acid compositio...
The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 r...
The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutte...
Bacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were stud...
This study was carried out to investigate the rate of lipid oxidation in fresh rainbow trout (Onchor...
The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality a...
TEZ8945Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2011.Kaynakça (s. 53-62) var.xiv, 72 s. ...
The aim of this study was to determine and compare differences in sensory, chemical and microbiologi...
This study is aimed to determine the chemical composition and the shelf life of the rainbow trout (O...
Changes in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + ...
Five test diets were formulated with decreasing levels of fish meal (up to 50%) replaced by alternat...
WOS: 000223261700002The effects of slaughtering methods (percussive stunning and death in ice slurry...
This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi...
The aim of this study was to determine quality changes occurring in refrigerator (3 ±1ºC) of rainbow...
This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe b...
Abstract: The effect of refrigerated storage at 1 – 0.3 …C on vitamin E level, fatty acid compositio...
The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 r...
The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutte...
Bacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were stud...
This study was carried out to investigate the rate of lipid oxidation in fresh rainbow trout (Onchor...
The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality a...
TEZ8945Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2011.Kaynakça (s. 53-62) var.xiv, 72 s. ...
The aim of this study was to determine and compare differences in sensory, chemical and microbiologi...
This study is aimed to determine the chemical composition and the shelf life of the rainbow trout (O...
Changes in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + ...
Five test diets were formulated with decreasing levels of fish meal (up to 50%) replaced by alternat...
WOS: 000223261700002The effects of slaughtering methods (percussive stunning and death in ice slurry...
This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi...
The aim of this study was to determine quality changes occurring in refrigerator (3 ±1ºC) of rainbow...
This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe b...
Abstract: The effect of refrigerated storage at 1 – 0.3 …C on vitamin E level, fatty acid compositio...
The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 r...