Der einfluss von Kaliumsorbat auf die Qualität von Mittelmeermakrelen-Filets

Deutsche Lebensmittel-Rundschau

Volumn 97, Issue 11, 2001, Pages 427-431

  Erkan, Nuray ^a   Metin, Sühendan ^a   Varlik, Candan ^a   Özden, Özkan ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040487320     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Tülsner, M.: Fischverarbeitung. Bd.1: Rohstoffeigenschaften von Fisch und Grundlagen der Verarbeitungsprozesse. Behr's Verlag, Hamburg, S. 224 (1994).
2. Lück, E:. Geschichte der Verwendung von Lebensmittelzusatzstoffen. Dtsch. Lebensm. Rundsch. 84 (9), 277-281 (1988).
3. Tülsner, M:. Fischverarbeitung. Bd.2: Fischerzeugnisse und ihre Herstellung. Behr's Verlags Hamburg, S. 73-78 (1996).
4. El-Shenawy, M. and E. H. Marth: Organic acids Enhance the Antilisterial Activity of Potassium Sorbate. J. Food Prot. 54 (8), 593-597 (1991).
5. Bremner, H. A. and J. A. Statham: Effect of Potassium Sorbate on Refrigerate Storage of Vacuum Packaged Scallops. J. Food Sci. 48, 1042-1047 (1983).
6. Taylor, S. L. and M. W. Speckhard: Inhibition of Bacterial Histamine Production by Sorbate and other Antimicrobial Agents. J. Food Prot. 47, 508-511 (1984).
7. Leiwen, B. M. and E. H. Marth: Growth and inhibition microorganismus in the presence of sorbic acid. J. Food Prot. 48, 364-375 (1985).
8. Kivanç, M:. Gida Koruyucusu Olarak Sorbik asit ve Tuzlari: Genel Özellikleri. Gida 14 (5), 315-320 (1989).
9. Yetim, H.: Sorbik Asit ve Taze Balik Muhafazasinda Kullanim Imkanlari. Gida 21 (3), 205-213 (1996).
10. Paulus, K., J. Gutschmidt und A. Fricker. Karlsruher Bewertungsschema. Entwicklung, Anwendung, Modifikation. Lebensm. Wiss. Technolog. 2, 132-139 (1969).
11. Manthey, M., G. Karnop and H. Rehbein: Quality changes of European catfish (Silurus glanis) from warm-water aquaculture during storage ice. Intern. J. Food Sci. Techn. 23, 1-9 (1988).
12. Schorrmüller, J.: Handbuch der Lebensmittel Chemie, Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Buttermilch. Springer-Verlag. Berlin, Heidelberg, New York, S. 1341-1397 (1968).
13. FDA: Bacteriological Analytic Manual, AOAC Virginia (1984).
14. Kim, C. R., J. O. Hearnsberger and J. B. Eun: Gram Negative Bacteria in Refrigerated Catfish Fillets Treated with Lactic Culture and Lactic Acid. J. Food Sci. 58 (6), 639-643 (1995).
15. Supid, N. J., S. Leu and S. M. Constantinides: Atlantic Mackerel (Scomber scombrus, L): Shel Life in Ice. J. Food Sci. 47,1808-1810 (1982).
16. Rehnbein, H., E. Martinsdottir, F. Blomsterberg, G. Valdimarsson and J. Oehlenschläger. Shelf life of ice-stored redfish, Sebastes marinus and S. Mentella. Intern. J. Food Sci. Techn. 29, 303-313 (1994).
17. Reddy, N. R., C. L. Schreiber, K. S. Buzard, G. E. Skinner and D. J. Armstrong: Shelf life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres. J. Food Sci. 59 (2) 260-264 (1994).
18. Reddy, N. R., M. Villanueva and D. A. Kautter. Shelf Life of Modified-Atmosphere-Packaged Fresh Tilapia Fillets Under Refrigeration and Temperature-Abuse Conditions. J. Food Prot. 58 (8), 908-914 (1995).
19. Williams, S.K., G. E. Rodrick and R. L. West. Sodium Lactat Affects Shelf Life and Consumer Acceptance of Fresh Catfish Filets Under Simulated Retail Conditions. J. Food Sci. 60 (3), 636-639 (1995).
20. Oehlenschläger, J.: pH-Werte in Filets von fangfrischen Seefischen aus der Nordsee. Inf. Fischwirtschaft. 38 (3), 109-113 (1991).
21. Kietzmann, U., K. Priebe, D. Rakou und K. Reichstein: Seefisch als Lebensmittel. Paul Parey Verlag Hamburg, Berlin, S. 63-79; 99-100 (1969).
22. Lang, K.: Der Flüchtige Basenstickstoff (TVB-N) bei im Binnenland in der Verkehr gebrachten frischen Seefischen. Arch. Lebensmittelhyg. 30, 215-217 (1979).
23. Stockemer, J. und L. Nieper. Parameter zur Beurteilung des Verderbs von Nordsee-Krabben (Crangon crangon). Arch. Lebensmittelhyg. 35, 5-7 (1984).
24. Ward, D. R., I. Finne and I. Nickelson: Use of specific-ion electrode (ammonia) in determining the quality of shrimp. J. Food Sci. 44, 1052-1054 (1972).
25. Varlik, C., T. Baygar, Ö. Özden, N. Erkan and S. Metin: Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Cold Storage. Turkish Journal of Veterinary and Animal Sciences. 24 (3), 181-186 (2000).
26. Gobantes, I., G. Choubert and R. Gòmez. Quality of pigmented (Astaxanthin and Canthaxanthin) rainbow trout (Oncorhynchus mykiss) fillets stored under vacuum packaging during chilled storage. J. Agric. Food Chem. 46, 4358-4362 (1998).
27. Villemure, G., R. E. Simard and G. Picard: Bulk Storage of Cod Fillets and Gutted Cod (Gadus morhua) Under Carbon Dioxide Atmosphere. J. Food Sci. 51 (2), 317-320 (1986).
28. 2 on Bacterial Counts and Surface pH of Channel Catfish. J. of Food Protect. 56 (12), 1051-1053 (1993).
29. Reddy, N. R., M. N. Roman, M. Villanueva, H. M. Solomon, R. D. Kautte and E. J. Rhodehamel: Shelf life and Clostridium botulinum Toxin development during Storage of Modified Atmosphere-Packaged Fresh Catfish fillets. J. Food Sci. 62, 878-883 (1997).
30. th Internatinal Congress of Meat Science and Technology (ICOMST) August 1-6, 1999. Yokohama, Japan (1999).
31. 2 Modified Atmosphere and Potassium Sorbate Ice at 1 °C. J. Food Sci. 49, 1048-1054 (1982).
32. Weber, H. und P. Laux. Haltbarkeitsverlängerung durch Schutzgaslagerung bei rotfleischigen Forellen. Fleischwirtsch. 72 (9), 1206-1215 (1992).
33. Anon: Resmi Gazete. 28 Mayis1992-sayi:20884 sayfa:5 (1991).