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- W2170442914 abstract "Quality changes in anchovy caught at different times during storage at ambient and refrigerated temperatures were investigated in 3 different batches. Sampling was carried out each day during storage. The results showed no significant differences among the anchovy batches except for bacteriological counts and trimethylamine (TMA) values at refrigerated temperatures. Storage time and temperature had a significant effect (P < 0.001, P < 0.05) on sensory, bacteriological and chemical values. Bacteriological counts and chemical values increased significantly (P < 0.05, P < 0.001) depending on time, while sensory results decreased (P < 0.05). According to sensory results, samples were acceptable for 1 day at ambient temperatures and for 2 days refrigerated. This study showed that refrigeration did not extend the shelf-life of fresh anchovies by more than a day compare to ambient temperature. Ozet: Hamsinin oda s›cakl›¤› ve buzdolab› koflullar›nda depolanmas› esnas›ndaki kalite deiflimleri farkl› zamanda avlanan uc grup ornekle incelendi. Depolama esnas›nda gunluk ornekleme yap›ld›. Araflt›rma sonuclar› uc grup aras›nda, buzdolab› koflullar›nda depolanan orneklerde bakteriyolojik ve TMA deerleri haricinde onemli bir farkl›l›k bulunmad›¤›n› gosterdi. Ancak, tum orneklerde elde edilen duyusal, bakteriyolojik ve kimyasal deerlerde depolama s›cakl›¤› ve zaman›na ba¤›ml› olarak onemli olcude deiflim olduu saptand› (P < 0.001, P < 0.05). Bakteri say›s› ve kimyasal deerler zamana ba¤›ml› olarak art›fl gosterirken (P < 0.05, P < 0.001), duyusal deerlerde onemli derecede azalma gozlendi (P < 0.05). Duyusal analizlere gore hamsinin raf omru oda s›cakl›¤›nda bir gun, buzdolab›nda ise iki gun olmufltur. Boylece, buzdolab› koflullar›nda urunun raf omrunun oda s›cakl›¤›na gore sadece bir gun uzat›labildii tespit edilmifltir." @default.
- W2170442914 created "2016-06-24" @default.
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- W2170442914 date "2004-06-30" @default.
- W2170442914 modified "2023-09-24" @default.
- W2170442914 title "An Investigation of Quality Changes in Anchovy (Engraulis encrasicolus, L. 1758) Stored at Different Temperatures" @default.
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