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Determination of some quality properties of “hamsi kaygana” prepared with different additives
This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtaine...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849902/ https://www.ncbi.nlm.nih.gov/pubmed/29564116 http://dx.doi.org/10.1002/fsn3.578 |
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author | Taşkaya, Latif Yaşar, Elif |
author_facet | Taşkaya, Latif Yaşar, Elif |
author_sort | Taşkaya, Latif |
collection | PubMed |
description | This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life. |
format | Online Article Text |
id | pubmed-5849902 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-58499022018-03-21 Determination of some quality properties of “hamsi kaygana” prepared with different additives Taşkaya, Latif Yaşar, Elif Food Sci Nutr Original Research This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life. John Wiley and Sons Inc. 2018-01-12 /pmc/articles/PMC5849902/ /pubmed/29564116 http://dx.doi.org/10.1002/fsn3.578 Text en © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Taşkaya, Latif Yaşar, Elif Determination of some quality properties of “hamsi kaygana” prepared with different additives |
title | Determination of some quality properties of “hamsi kaygana” prepared with different additives |
title_full | Determination of some quality properties of “hamsi kaygana” prepared with different additives |
title_fullStr | Determination of some quality properties of “hamsi kaygana” prepared with different additives |
title_full_unstemmed | Determination of some quality properties of “hamsi kaygana” prepared with different additives |
title_short | Determination of some quality properties of “hamsi kaygana” prepared with different additives |
title_sort | determination of some quality properties of “hamsi kaygana” prepared with different additives |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849902/ https://www.ncbi.nlm.nih.gov/pubmed/29564116 http://dx.doi.org/10.1002/fsn3.578 |
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