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Determination of Nutrient Composition and Total Volatile Basic Nitrogen (TVB-N) Levels in Sea Snail (Rapana venosa Valenciennes, 1846) Process Steps

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dc.contributor.author Korkmaz, Koray
dc.contributor.author Pinal, Furkan
dc.date.accessioned 2024-03-15T06:42:48Z
dc.date.available 2024-03-15T06:42:48Z
dc.date.issued 2022
dc.identifier.citation Korkmaz, K., Pinal, F. (2022). Determination of Nutrient Composition and Total Volatile Basic Nitrogen (TVB-N) Levels in Sea Snail (Rapana venosa Valenciennes, 1846) Process Steps. KSU Tarim Doga Derg., 25(6), 1479-1488. https://doi.org/10.18016/ksutarimdoga.vi.1006399 en_US
dc.identifier.issn 2619-9149
dc.identifier.uri http://dx.doi.org/10.18016/ksutarimdoga.vi.1006399
dc.identifier.uri https://www.webofscience.com/wos/woscc/full-record/WOS:001093339000023
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3997
dc.description WoS Categories: Agriculture, Multidisciplinary en_US
dc.description Web of Science Index: Emerging Sources Citation Index (ESCI) en_US
dc.description Research Areas: Agriculture en_US
dc.description.abstract It was aimed to determine the TVB-N (Total Volatile Basic Nitrogen) content as a nutrient content and chemical quality parameter for each processing step of sea snail (Rapana venosa) in a fishery processing plant. In the research, after the raw material (sea snail) entered the processing plant, samples were taken from six different stages, namely boiling, washing, shell removal, calibration, freezing (24 hours -35 degrees C to -40 degrees C), and storage (1 week at -18 degrees C), according to the process steps. According to the results of the analysis, the raw moisture contents during the processing stages were found to be 73.32 +/- 0.90% (scalding), 70.53 +/- 0.17% (washing), 72.67 +/- 0.27% (skin removal), 75.51 +/- 0.57 (calibration), 76.79 +/- 0.14% (shocking), and 76.01 +/- 0.10% (containment). Besides, the raw ash content contents were determined as2.49 +/- 0.03% (scalding), 2.31%+/- 0.27% (washing), 2.74 +/- 0.50% (skin removal), 1.25 +/- 0.14% (calibration), 1.08%+/- 0.16% (shock) and 1.09 +/- 0.14 (containment). Moreover, crude protein contents were calculated as 19.44 +/- 0.07% (scalding), 21.46 +/- 0.70% (washing), 20.07 +/- 0.08% (skin removal), 18.92 +/- 0.72% (calibration), 19.28 +/- 0.57% (shock) and 18.17%+/- 0.41 (containment).As for crude oil levels, of the steps, they were found to be 0.83 +/- 0.52% (scalding), 1.65%+/- 0.65% (washing), 0.53 +/- 0.0% (skin removal), 0.53 +/- 0.00% (calibration), 0.49 +/- 0.04% (shock) and 0.56%, respectively. It was determined to be +/- 0.04 (containment). TVBN-analysis results of sea snail (Rapana venosa) in the processing stages were 8.20 +/- 0.08 mg/100g for blanching, 9.61 +/- 0.09 mg/100g for washing, 12.26 +/- 0.14 mg/100g for shell removal, 8.23 +/- 0.16 mg/100g for calibration, 8.94 +/- 1.02 mg/100g for freezing and 6.87 +/- 0.15 mg/100g for preservation. Lastly, it was also revealed that the TVB-N limit for fresh and chilled snail meat samples was in the range of consumable standards during the processing stages. en_US
dc.language.iso eng en_US
dc.publisher KAHRAMANMARAS SUTCU IMAM UNIV REKTORLUGU-KAHRAMANMARAS en_US
dc.relation.isversionof 10.18016/ksutarimdoga.vi.1006399 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Food composition, processing stages, Rapana venosa, quality en_US
dc.subject QUALITY en_US
dc.title Determination of Nutrient Composition and Total Volatile Basic Nitrogen (TVB-N) Levels in Sea Snail (Rapana venosa Valenciennes, 1846) Process Steps en_US
dc.type article en_US
dc.relation.journal KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.identifier.volume 25 en_US
dc.identifier.issue 6 en_US
dc.identifier.startpage 1479 en_US
dc.identifier.endpage 1488 en_US


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