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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year


IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

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1556-3758
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Volume 12, Issue 1

Issues

Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish

Aydin Kilic / Aydin Oztan
Published Online: 2015-11-06 | DOI: https://doi.org/10.1515/ijfe-2014-0095

Abstract

The objective of this study is to investigate the preservative characteristics of ascorbic acid (A) on the color, texture and fatty acids (FA) of cold-smoked fish. The fish (~250 g) were treated with six different formulation of brine prepared with 10% salt, which is the control(C), treated with 0.4% NaNO2 (N4), 0.2% NaNO2(N2) and only 2.5% A and their combinations (N4A, N2A). The sample groups were cold smoked, then stored at ±4°C and analyzed for 15 days intervals. The results showed that ascorbic acid did not have any negative effect on color, texture or sensory characteristics while there were significant preservative effects on FA. The most stable groups were N and A combinations. The PUFA (Polyunsaturated FA), PUFAω-3, PUFAω-6 and UFA (Unsaturated FA) of N4A and N2A were higher than group C and A. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the combination of N and A can contribute to the lipid stability.

Keywords: cold-smoked fish; ascorbic acid; nitrite; fatty acid stability; color; texture

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About the article

Published Online: 2015-11-06

Published in Print: 2016-02-01


Citation Information: International Journal of Food Engineering, Volume 12, Issue 1, Pages 49–61, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2014-0095.

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