Su Ürünlerinde Kalitenin Saptanmasında Kullanılan Hızlı Teknikler.
Makaleler > Tam Makale · 2015
Yazarlar: Serdaroğlu, Meltem, Purma, Çilem
DergiPark (Istanbul University), Uluslararası, 2015
Özet
Rapid techniques used to determine the quality of seafood.Quality of fish is a complex concept that is consisted of components like microbiolagical quality, technological quality, sensorial quality, nutritional properties, properties essential to the product, physical properties essential to type and freshness, Freshness of fish is the main component of quality and can be characterized with various indicators.These properties and freshness and characteristics of end product can be influenced by physical, chemical, biochemical and microbiological changes that appear after death.In recent years, for on-line processing, novel and rapid physical methods started to be used to determine the quality of fish.For this purpose physical, mechanical, rheological methods like electrical measurements, optical measurements, texture and image analysis and measurements of volatile compounds are examined.