Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758)

Author:

BINICI Arzu1,KAYA Gülderen Kurt2

Affiliation:

1. Administrative Affairs and Coordination Directorate, Turkey

2. Munzur University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference28 articles.

1. Microbiological and physicochemical quality of salted bluespot mullet (Valamugil seheli) stored at different temperature;Al-Asous A. I.;Journal of Food Safety,2016

2. Official methods of analysis of the Association of Official Analytical Chemists,2000

3. The effects on chemical composition of Salmo trutta macrostigma Dumeril, 1858 of different salting techniques;Bilgin Ş.;Ege University Journal of Fisheries & Aquatic Sciences,2007

4. Biomerieux Tempo® TC, 80 006, Automated test for use with TEMPO, for the enumeration of total coliform following the BAM definition 22-27 hours in food products,2011

5. Biomerieux Tempo® YM, 80 001, Automated test for use with TEMPO, for the enumeration of yeasts, mold in 72-76 hours in food products,2013

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