Evaluation of brown trout (Salmo trutta fario) fillets' shelf life: Fed with a humic supplemented diet
Özet
This research was designed to determine the shelf life of products obtained by using humic acid as a feed additive in trout culture. Accordingly, brown trouts (Salmo trutta fario) were fed with different levels of humic acid added feed for 90 days. At the end of the feeding trial, the chemical composition, mineral substance, color and texture analyzes were made in the obtained fillets. The shelf life of fillets was evaluated with physico-chemical [pH, Thiobarbituric Acid Reactive Substance (TBARS)], total volatile basic nitrogen (TVB-N)] and microbiological [psychrophilic bacteria, total mesophilic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae, and Pseudomonas counts] parameters with 15 days of cold storage.
Anahtar kelimeler
Atıf için künye
Atamanalp, M., Uçar, A., Kocaman, E. M., & Alak, G. (2021). Evaluation of brown trout (Salmo trutta fario) fillets' shelf life: Fed with a humic supplemented diet. FOOD PACKAGING AND SHELF LIFE, 29, 100675. https://doi.org/10.1016/j.fpsl.2021.100675
BibTeX
@article{atamanalp2021-205805,
author = {Atamanalp, Muhammed and Uçar, Arzu and Kocaman, Esat Mahmut and Alak, Gonca},
title = {Evaluation of brown trout (Salmo trutta fario) fillets' shelf life: Fed with a humic supplemented diet},
journal = {FOOD PACKAGING AND SHELF LIFE},
year = {2021},
volume = {29},
issn = {2214-2894},
doi = {10.1016/j.fpsl.2021.100675},
url = {https://akademik.atauni.edu.tr/yayinlar/205805-evaluation-of-brown-trout-salmo-trutta-fario-fillets-shelf-life-fed-with-a-humic}
}