Authors: GÜLGÜN F. ÜNAL ŞENGÖR, HÜSEYİN GÜN, HANİFE KALAFATOĞLU
Abstract: The aim of this study was the determination of vitamin losses and sensorial quality in the liquid and traditionally smoked canned mussel. Liquid and traditionally smoked black mussels were sterilized at 120 ± 1 °C F_0 5.2 ± 0.1 min in three different sauces (tomato puree sauce, curry sauce and oil sauce). Thiamin losses in liquid and traditionally smoked canned mussels were determined. No significant change was determined in riboflavin levels in the smoked canned mussel. It was determined that different sensorial properties were linked to the sauce applied. It was also determined that traditional smoking significantly contributes to the colour and sensorial properties of the product.
Keywords: Smoking, canning, sensorial analysis, vitamin, black mussel
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