The Marinat Technology and Impact of Marination on Quality Properties of Aquatic Products

• Main Author: Soner Çetinkaya
• Format: Article
• Language: English
• Published: Fisheries Research Institute, Eğirdir 2017-08-01
• Series: Journal of Limnology and Freshwater Fisheries Research
• Subjects: ripening; marinade; marine technology; marinate quality; vinegar and salt; olgunlaştırma; marinat; marinasyon teknolojisi; marinat kalitesi; sirke ve tuz
• Online Access: https://dergipark.org.tr/tr/pub/limnofish/issue/30923/321883

In this review study, it is aimed to examine marinat product production which is being applied by our country's fisheries processing sector and to contribute to the production of quality products for the sector. So, the factors affecting quality during marinat production (pretreatment, brine, material, ripening, draining, packaging, stocking), and the changes in the quality of marinat products (in moisture, in total fat content, in protein content, in crude ash content, in fatty acid content, in pH, in total volatile basic nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N), in thiobarbituric acid (TBA) values, and in sensory properties) examined.