2019
DOI: 10.1590/1678-4324-2019180365
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Abstract: Salmonella spp.) and sensory properties of fish soup samples were determined during 6month storage period. The pH, TBA and TVB-N values of all samples increased during the storage period, but these values were within the consumption limits. Additionally, the microbiological properties of all fish soup samples were found within the consumption limits during storage. As a result, a product has been obtained with high nutritional value and rich with regard to protein, oil, and minerals by adding the fish meat to … Show more

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Cited by 4 publications
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“…However, the overall changes in pH were nonsignificant (p � 0.05) during the storage duration (Figure 1). Kilinc [28] andÖztürk et al [29] observed that the value of pH fluctuated at different periods of storage time. Certainly, the pH depends on the type of soup and its composition [30,31].…”
Section: Colour and Ph Of Soups During Storage Tablementioning
confidence: 99%
“…However, the overall changes in pH were nonsignificant (p � 0.05) during the storage duration (Figure 1). Kilinc [28] andÖztürk et al [29] observed that the value of pH fluctuated at different periods of storage time. Certainly, the pH depends on the type of soup and its composition [30,31].…”
Section: Colour and Ph Of Soups During Storage Tablementioning
confidence: 99%