Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage

Authors : Candan VARLIK, Taçnur BAYGAR, Özkan ÖZDEN, Nuray ERKAN, Sühendan METIN

Pages : 181-186

View : 23 | Download : 14

Publication Date : 0000-00-00

Article Type : Research Paper

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 insert ignore into journalissuearticles values(+4°C);. Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen insert ignore into journalissuearticles values(TVB-N); content, Trimethylamine Nitrogene insert ignore into journalissuearticles values(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.
Keywords : Shrimp, Cold Storage, Quality Changes