+90(535) 849 84 68
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Fırat Akademi Samsun-Türkiye
+90(535) 849 84 68nwsa.akademi@hotmail.com
Fırat Akademi Samsun-Türkiye
SU ÜRÜNLERİ İŞLEME SEKTÖRÜNDE KAN AKITMA/İÇ ORGAN UZAKLAŞTIRMA İŞLEMİNİN DUYUSAL KALİTE AÇISINDAN ÖNEMİ: TÜRK SOMONU, ÇİPURA, LEVREK
THE IMPORTANCE OF BLEEDING/ORGAN REMOVAL PROCESS IN TERMS OF SENSORY QUALITY IN FISH PROCESSING INDUSTRY: TURKISH SALMON, SEA BREAM, SEA BASS |
| Balık İşleme Endüstrisi , Duyusal Kalite , Balık Fileto Rengi, Kan Akıtma İşlemi , Balık İç Organ Uzaklaştırma, |
| Fish Processing Industry, Sensory Quality, Fish Fillet Color, Bleeding Process, Fish Evisceration, |
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Ecological Life Sciences, Year : 2022, Volume : 17, Issue : 4, Published Date : 1.10.2022 |
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DERİN SU PEMBE KARİDESİNİN DUYUSAL ÖZELLİKLERİNDE DEFNE, HÜNNAP VE MERSİN BİTKİSİ AROMATİK YAĞLARININ ETKİSİ
THE EFFECTS OF AROMATIC LAUREL, JUJUBE AND MYRTLE OIL ON SENSORY QUALITY OF DEEP WATER PINK SHRIMP |
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Abdi AYNACI, ahmet yelseli, Uğur ALTAN, Cahit Güneş, AHU DENİZ ULUDAĞ, YASEMİN ARSLAN, Tuncer Baran Özcan, Gamze Aynacı |
| Karides, Defne Yağı,, Mersin Bitkisi Yağı , Duyusal Kalite, Hünnap Yağı, |
| Shrimp, Laurel Oil, Jujube OiL, Myrtle Plant Oil, Sensory Quality, |
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Ecological Life Sciences, Year : 2022, Volume : 17, Issue : 2, Published Date : 1.04.2022 |
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GÖKKUŞAĞI ALABALIĞININ (oncorhynchus mykiss) DUYUSAL KALİTESİ ÜZERİNE KURT ÜZÜMÜ EKSTRAKTI İÇEREN ÇİYA (Salvia hispanica)MÜSİLAJ KAPLAMANIN ETKİSİ
EFFECT OF CHIA (Salvia hispanica)MUCILAGE COATING CONTAINING GOJIBERRY EXTRACT ON THE SENSORY QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss) |
| Yenilebilir Kaplama, Çiya, Kurt Üzümü Ekstrakt, Duyusal Kalite, Gökkuşağı Alabalığı , |
| Edible Coating, Chia, Gojiberry Ekstrakt, Sensory Quality, Rainbow Trout, |
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Ecological Life Sciences, Year : 2020, Volume : 15, Issue : 4, Published Date : 1.10.2020 |
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Luciobarbus esocinus’DAN HAZIRLANAN “GRAVLAKS”IN BESİN KOMPOZİSYONU VE DUYUSAL DEĞERLENDİRMESİ
SENSORY EVALUATION AND PROXIMATE COMPOSITION AND “GRAVLAX” PREPARED FROM LUCIOBARBUS ESOCINUS |
| Gravlaks, Luciobarbus esocinus, Balık, Duyusal Kalite, Besin Kompozisyonu, |
| Gravlax, Luciobarbus esocinus, Fish, Sensory Quality, Proximate Composition, |
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Ecological Life Sciences, Year : 2020, Volume : 15, Issue : 1, Published Date : 1.01.2020 |
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GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ
IMPACTS OF CHITOSAN EDIBLE COATINGS ENRICHED WITH NATURAL PRESERVATIVES ON THE CHEMICAL AND SENSORIAL QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss, Walbaum 1792) FILLETS DURING STORAGE |
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Özlem EMİR ÇOBAN, AYŞE GÜREL İNANLI, BURCU ÇELIK, SONGÜL YÜCE |
| Kitosan Kaplama, Doğal Koruyucular, Kimyasal Kalite, Duyusal Kalite, Gökkuşağı Alabalığı, |
| Chitosan Coating, Natural Preservatives, Chemical Quality, Sensorial Quality, Rainbow trout, |
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Ecological Life Sciences, Year : 2018, Volume : 13, Issue : 4, Published Date : 1.10.2018 |
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VAKUM AMBALAJLI GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss Walbaum,1792) HAVYARININ ÜRETİMİ VE MUHAFAZASI SIRASINDA DUYUSAL İLE KİMYASAL KALİTESİNDE MEYDANA GELEN DEĞİŞİMLER
CHANGES IN SENSORIAL AND CHEMICAL QUALITY IN VACUUMED OF RAİNBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM,1792) WHEN PRODUCING CAVIARS AND STORAGEING |
| Gökkuşağı Alabalığı, Havyar, Kimyasal Kalite , Duyusal Kalite, Vakum Paketleme, |
| Rainbow Trout, Caviar, Chemical Quality, Sensorial Quality, Vacuuming, |
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Ecological Life Sciences, Year : 2010, Volume : 5, Issue : 4, Published Date : 1.10.2010 |
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TAZE SU ÜRÜNLERİ İÇİN TEKSTÜR PROFİL ANALİZİ
TEXTURE PROFILE EVALUATION FOR THE FRESH SEAFOOD |
| Duyusal Analiz, Tekstür, Su Ürünleri,, |
| Sensory Evaluation, Texture, Seafood,, |
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Ecological Life Sciences, Year : 2008, Volume : 3, Issue : 3, Published Date : 1.07.2008 |
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