Turkish Journal of Veterinary & Animal Sciences
Abstract
The aim of this study was to determine the quality changes in shrimp stored at 4°C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4°C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nitrogene (TMA-N) content, pH value and moisture content. According to findings of sensory, physical and chemical analyses the samples were found to be of "good quality" at day 0, "good quality," at day 1 and "spoiled" after 2 days.
DOI
-
Keywords
Shrimp, Cold Storage, Quality Changes.
First Page
181
Last Page
186
Recommended Citation
VARLIK, C, BAYGAR, T, ÖZDEN, Ö, ERKAN, N, & MOL, S (2000). Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage. Turkish Journal of Veterinary & Animal Sciences 24 (3): 181-186. https://doi.org/-
