@article{MAKHILLJFT2010848254,
    title = {The Investigation of Quality Changes in Marinades Obtained from Frozen African Catfish (C<I>larias gariepinus</I>, B., 1822)},
    journal = {Journal of Food Technology},
    volume = {8},
    number = {4},
    pages = {200-203},
    year = {2010},
    issn = {1684-8462},
    doi = {jftech.2010.200.203},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2010.200.203},
    author = {Gulderen,Buket Busra and},
    keywords = {African catfish,marinating,shelf life,quality,protein,lipid},
    abstract = {In this study it is aimed to investigate the suitability of African Catfish (<I>Clarias gariepinus</I>, B.,1822) caught intensively especially in Mersin-Silifke for marinating and determine its shelf life. After their heads and tails were cut off and they were eviscerated first and then washed and drained of the water, the samples were put into plastic refrigerator bags and kept at -18&deg;C for 3 months. At the end of 3 months, the frozen samples were defrosted  and  boiled  in  boiling  water  for  5  min.  They  were  put  in brine  after  cooling and  preserved at 4&plusmn;1&deg;C. In  the  raw  material,  raw  protein,  lipid,  moisture, raw  ash analyses  of the  samples  kept frozen  for 3 months  and  the  marinated  samples were  done in  order  to monitor the  changes in  the food  composition at 3 month intervals and Thiobarbituric Acid number (TBA), Total Volatile Basic-Nitrogen (TVB-N), peroxide number, pH and sensory analyses were done in order to monitor the changes in chemical quality.}
    }