Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.40, sa.6, ss.1154-1163, 2016 (SCI-Expanded)
Effects of marinating time, acetic acid and salt concentration of marinating solution on weight yield, shear force, omega-3 fatty acid content and sensory properties of marinated little tunny fish (Euthynnus alletteratus) were investigated using response surface methodology. Response variables including weight yield, shear force and overall acceptance scores were significantly affected by process variables. Acetic acid and salt concentration of marinating solution were significantly affected weight yield, shear force and overall acceptance scores, while marinating time had no significant effect. Decreasing of salt and acetic acid concentration at fixed marinating time (36 hours) increased the weight yield of marinated fish fillets. Decreasing of salt and acetic acid concentration slightly increased the omega-3 fatty acid ratio but it had no important effect on the omega-3 ratio of marinated fish fillets. Optimum conditions were as follows: marinating time, 30.28 hours; acetic acid concentration, 1.1 mL/100 mL; salt concentration, 6.2 g/100 mL. Under this condition, weight yield was 87.90.8%, which well matches with the predicted value.