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首页> 外文期刊>Journal of Food Science and Technology >Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil.
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Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil.

机译：检测影响存储在葵花籽油中的养殖鲈鱼（Dicentrarchus labrax）鱼片成熟度的特定参数。

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摘要

In this study, it was aimed to detect the specific parameters that effect the maturation of farmed sea bass fillets stored in sunflower oil. Sea bass fillets were taken into the pickling solution (2.5% acetic acid and 11% sodium chloride) at 4 degrees C(+or-1). Fish meat in each group was analysed for the following parameters; pH, moisture%, acetic acid% and NaCl% in the maturation pickling solution and in sunflower oil. At the end of the 90 days storage, there were not any negative situations about the fish in terms of the scientific approach. It was detected that the skinless samples had the less NaCl and acidity values but scaly and scaleless samples had the higher values. Main reasons are: for the scaly and scaleless samples, the skin acted as a barrier in the pickling solution or oil and for scaly samples, scales depart from the skin and defeat the passing of NaCl and acid to the meat. When evaluating this study results, the fillet group samples which contain more salt and acetic acid are thought to be more appropriate for marinating in terms of shelf-life and quality
机译：在这项研究中，旨在检测影响存储在葵花籽油中的养殖鲈鱼鱼片成熟的特定参数。将海鲈鱼片在4摄氏度（+或-1）下放入酸洗溶液（2.5％的乙酸和11％的氯化钠）中。分析每组鱼肉的以下参数：成熟酸洗溶液和葵花籽油中的pH，水分％，乙酸％和NaCl％。在90天的存储期结束时，就科学方法而言，鱼没有任何负面情况。已检测到，无皮样品的NaCl和酸度值较小，而鳞状和无鳞样品的值较高。主要原因是：对于鳞片状和无鳞的样品，皮肤在酸洗溶液或油中起屏障作用;对于鳞片状样品，鳞屑从皮肤上分离并阻止了NaCl和酸向肉的传递。在评估该研究结果时，就保存期限和质量而言，认为盐和乙酸含量较高的鱼片组样品更适合腌制

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