Production of a dry sausage from African catfish (Clarias gariepinus, Burchell, 1822)

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dc.authoridOKSUZ, ABDULLAH/0000-0001-8778-9320
dc.contributor.authorOksuz, Abdullah
dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.contributor.authorCalis, Muzaffer Seufi
dc.contributor.authorOzeren, Akif
dc.date.accessioned2024-09-18T19:52:29Z
dc.date.available2024-09-18T19:52:29Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractProduction of a dry sausage from African catfish and determination of its microbial, chemical and sensory properties during a 70-day storage at both 4 and 22 degrees C were prompted. pH of the samples at 4 and 22 degrees C did not significantly change during the storage (P > 0.05). Moisture content of the samples was 74%, and reduced to 45% at 4 degrees C and to 22% at 22 degrees C. Protein content of the samples was 20.71%, and increased to 42.5% at 4 degrees C and to 57.99% at 22 degrees C. Total lipid content was 4.5%, and increased to 10.98% at 4 degrees C and to 15.68% at 22 degrees C (P < 0.05). Microbial analyses showed that there was a significant reduction in total aerobic mesophilic and psychrotrophilic bacteria, total mould and yeast, total lactic acid bacteria, total Enterobacteriaceae and Staphylococcus aureus counts at both 4 and 22 degrees C (P < 0.05). Samples stored at 4 degrees C had significantly higher sensory ratings than that of the samples stored at 22 degrees C (P < 0.05).en_US
dc.identifier.doi10.1111/j.1365-2621.2006.01418.x
dc.identifier.endpage172en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-37549006794en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage166en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2006.01418.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7446
dc.identifier.volume43en_US
dc.identifier.wosWOS:000252520500022en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAfrican catfishen_US
dc.subjectfish sausageen_US
dc.subjectmicrobial qualityen_US
dc.subjectsensory evaluationen_US
dc.subjectshelf lifeen_US
dc.titleProduction of a dry sausage from African catfish (Clarias gariepinus, Burchell, 1822)en_US
dc.typeArticleen_US

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