Assessment of freshness and spoilage indices of shrimps und mussels

ERKAN N., Ozden O.

FLEISCHWIRTSCHAFT, cilt.85, sa.4, ss.125-128, 2005 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 4
  • Basım Tarihi: 2005
  • Dergi Adı: FLEISCHWIRTSCHAFT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.125-128
  • İstanbul Üniversitesi Adresli: Evet

Özet

This paper describes the determination of TVB-N-value, indol, biogenic amines and sensory skor in a representative number of frozen (20)/cold (5) storage shrimps und mussels (10) of the Turkish market. Over all 45 Products of shrimps und mussels were tested. Indole concentrations of 15 frozen shrimps, 5 frozen mussels were determined. Products contained > 100 mu g/kg indol. In 10 frozen and 5 cold storage of shrimpssamples TVB-N-value was > 35 mg/100g, but in 10 samples putrescin content > 60 mg/100.