Araştırma Makalesi
BibTex RIS Kaynak Göster

Pişirme İşleminin Balık Ezmenin Mikrobiyal, Duyusal ve Renk Karakteristiklerine Etkisi: Ohmik ve Geleneksel Pişirme Tekniklerinin Karşılaştırılması

Yıl 2021, Cilt: 36 Sayı: 2, 253 - 262, 31.12.2021
https://doi.org/10.36846/CJAFS.2021.53

Öz

Bu araştırmanın amacı pişirme sonrası balık ezmesinin kalite karakteristiklerini incelemektir. Balık ezmesi ohmik ve geleneksel (su banyosu) pişirme teknikleri ile aynı hedef sıcaklığa (78 °C) kadar ısıtılmıştır. Ohmik yöntemle pişirilmiş balık ezmesinin (OC) pastörizasyon değeri 473.82 dk. olarak hesaplanmıştır ve bu değer, geleneksel yöntemle pişirilmiş balık ezmesinin (TC) 2696.23 dk. olarak hesaplanan pastörizasyon değerinden daha azdır. Bununla birlikte, OC ve TC ‘nin toplam bakteri sayısı (TBC) ve toplam maya-küf sayısı (TYM) istatistiksel olarak farklı değildir. OC ve TC ‘ye ait L* ve a* renk değerleri önemli bir farklılık göstermese de bu renk değerleri pişirilmemiş balık ezmesine (UC) ait L* ve a* renk değerlerinden önemli derecede farklılık göstermiştir. Pişirme işlemi sonrasında, görünüm, tat ve koku değerlerine göre OC ‘nin duyusal beğeni puanları, TC’den daha yüksek olmuştur. Diğer yandan, balık ezmelerin soğuk ortamda (4°C) depolanması sırasında, OC’deki bozulma, TC’deki bozulmadan daha hızlı gerçekleşmiştir. OC depolamanın 20. gününde “kabul edilemez” olarak değerlendirilirken, TC aynı depolama gününde “kabul edilebilir” olarak değerlendirilmiştir. Bu bilgilerin ışığında, ohmik pişirmenin kendine özgü ısıtma mekanizması, ohmik pişirme işleminin optimizasyonu için yeni bir yaklaşıma olan ihtiyacı işaret etmektedir.

Kaynakça

  • Amaral, D.S., Silva, F.A.P., Bezerra, T.K.A., Arcanjo, N.M.O., Guerra, I.C.D., Dalmas, P.S., Madruga, M.S., (2015) Effect of storage time and packaging on the quality of lamb pate´ prepared with variety meat. Food packaging and shelf life, 3:39–46.
  • Aydın, C., Kurt Ü., Kaya, Y., (2020) Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté. Journal of Aquatic Food Product Technology, DOI: 10.1080/10498850.2020.1741752.
  • Bozkurt, H., Icier, F. (2010) Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering, 96, 481–490.
  • Bremner, A., Swings, S., John, D., (2002) Understanding the concepts of quality and freshness in fish. Safety and Quality Issues in Fish Processing, 2002;163-172.
  • Çakmak, S., Çolak, H., (2004) Su ürünleri mevzuatı ve yaptırımlar açısından değerlendirilmesi, T.C. Tarım ve Köyisleri Bakanlığı Koruma ve Kontrol Genel Müd., Ankara, 413 s.
  • Dai, Y., Lu, Y., Wu, W., Lu, X.M., Han, Z.P., Liu, Y., Li, X.M., Dai, R.T., (2014) Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat. Innov Food Sci Emerg Technol., 26:341–46.
  • Dai, Y., Miao, J., Yuan, S.Z., Liu, Y., Li, X.M., Dai, R.T., (2013) Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Science, 93(4), 898–905. http://dx.doi.org/10.1016/j.meatsci.2012.11.044.
  • Dainty, R.H., Mackey, B.M., (1992) The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Journal of Applied Bacteriology, 73:103–114.
  • Daroonpunt, R., Uchino, M., Tsujii, Y., Kazami, M., Oka, D., Tanasupawat, S., (2016) Chemical and physical properties of Thai traditional shrimp paste (Ka-pi). Journal of Applied Pharmaceutical Science, Vol. 6 (05), pp. 058-062.
  • Engchuan, W., Jittanit, W., Garnjanagoonchorn, W., (2014) The ohmic heating of meat ball: Modeling and quality determination. Innovative Food Science & Emerging Technologies, 23, 121–130. http://dx.doi.org/10.1016/j.ifset.2014.02.014.
  • Erkan, N., Özden, Ö., (2007) Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9),1549-1559.
  • Estevez, M., Cava, R., (2004) Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver paté . Meat Science, 68, 551–558.
  • Ganhao, R., Morcuende, D., Estevez, M., (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. Meat Sci., 85(3):402–409.
  • Göktan, D., (1990) Gıdaların mikrobiyal ekolojisi. Ege Üniversitesi, Mühendislik Fak. Yayın No: 21, Ege Üniversitesi Basım Evi, İzmir, 292s.
  • Gürgün, V., Halkman, A.K., (1990) Mikrobiyolojide sayım yöntemleri. Gıda Teknolojisi Derneği, Yayın No: 7, San Matbaası, Ankara, 146s.
  • Icier, F., Ilicali, C., (2005) The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering, 69, 67–77.
  • International Commission on Microbiological Specifications for Foods (ICMSF), (1986) Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications, University of Toronto Press, Toronto.
  • Kendirci, P., Icier, F., Kor, G., Altug-Onogur, T., (2014) Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs. Meat Science, 97, 123–129.
  • Mancini, R.A., Hunt, M.C., (2005) Current research in meat color. Meat Science, 71(1), 100–121. http://dx.doi.org/10.1016/j.meatsci.2005.03.003.
  • Matsui, K.N., Gut, J.A.W., de Oliveira, P.V., Tadini, C.C., (2008) Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88:169-176.
  • McKenna, B.M., Lyng, J., Brunton, N., Shirsat, N., (2006) Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering, 77: 215–229.
  • Nickelson, R., Finne. G., (1992) Fish, crustaceans, and precooked seafoods. In Vanderzant, C., Splittstoesser, D.F.(eds.), Ch.47. Compendium of Methods for the Microbiological Examination of Foods, 3rd edition, American Public Health Association, Washington, DC, p.875-895.
  • Sarang, S., Sastry, S.K., Knipe, L., (2008) Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering, 87(3):351–356.
  • Sarkis, J.R., Jaeschke, D.P., Tessaro, I.C., Marczak, L.D., (2013). Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT-Food Science and Technology, 51(1), 79-85.
  • Schormüller, J., (1968) Handbuch der lebensmittelchemie (Band III/2), Springer-Verlag Berlin, pp.1341-1397.
  • Sengun, I.Y., Yildiz Turp, G., Icier, F., Kendirci, P., Kor, G., (2014) Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes. LWT- Food Science and Technology, 55, 232–239.
  • Sengun, I.Y., Icier, F., Kor, G., (2017) Effects of combined ohmic–ınfrared cooking treatment on microbiological ınactivation of meatballs. Journal of Food Process Engineering, 40(1)2017: n/a, e12309. doi:10.1111/jfpe.12309.
  • Shibukawa, S., Sugiyama, K., Yano, T., (1989) Effect of heat transfer by radiation and convection on browning of cookies at baking. Journal of Food Science, 54, 621–624.
  • Shirsat, N., Lyng, J.G., Brunton, N.P., McKenna, B.M., (2004) Conductivities and ohmic heating of meat emulsion batters. Journal of Muscle Foods, 15:121-137.
  • Siret, F., Issanchou, S., (2000) Traditional process: influence on sensory properties and on consumers’ expectation and liking application to ‘pâté de campagne’. Food Qual. Prefer. 11, 217–228.
  • Sümbüloğlu, K., Sümbüloğlu, V., (2000) Biyoistatistik, Hatiboğlu Yayınları:53, 9.Baskı, Ankara.
  • Tian, X., Wu, W., Yu, Q., Hou, M., Jia, F., Li, X., Dai, R., (2016) Quality and proteome changes of beef M. longissimus dorsi cooked using a water bath and ohmic heating process. Innovative Food Science & Emerging Technologies, 34, 259-266.
  • Tornberg, E., (2013) Engineering processes in meat products and howthey influence their biophysical properties. Meat Science, 95, 871–878.
  • Turp, G.Y., Icier, F., Kor, G., (2016) Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat science, 114, 46-53.
  • Uran H, Gokoglu N., (2014) Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). J Food Sci Technol., 51(4):722–28.
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H., (1993) Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No:17,1993 İstanbul.
  • Wills, T.M., Dewitt, C.A. M., Sigfusson, H., Bellmer, D., (2006) Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties). Journal of Food Science, 71(3), 109–114. https :// doi.org/10.1111/j.1365-2621.2006.tb156 04.x.
  • Yildiz-Turp, G., Sengun, I. Y., Kendirci, P., İçier, F., (2013) Effect of ohmic treatment on quality characteristic of meat: A review. Meat Science, 93(3), 441-448.
  • Zell, M., Lyng, J.G., Cronin, D.A., Morgan, D.J., (2010) Ohmic cooking of whole turkey meat-Effect of rapid ohmic heating on selected product parameters. Food Chemistry, 120:724–729.
  • Zell M., Lyng J.G., Cronin D.A., Morgan D.J., (2009) Ohmic cooking of whole beef muscle–Optimisation of meat preparation. Meat Sci., 81(4):693–98.

Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques

Yıl 2021, Cilt: 36 Sayı: 2, 253 - 262, 31.12.2021
https://doi.org/10.36846/CJAFS.2021.53

Öz

The objective of this research was to investigate the quality characteristics of fish pâté after cooking. The fish pâté was cooked by ohmic and traditional (water bath) cooking techniques to same target temperature (78 °C). The pasteurization value of ohmic cooked fish pâté (OC) was calculated as 473.82 min and this value was less than the pasteurization value of traditionally cooked fish pâté (TC) calculated as 2696.23 min. However, total bacteria count (TBC) and total yeast and mold count (TYM) of OC and TC were not (p>0.05) statistically different. Although the L* and a* colour values of OC and TC were not significantly different (p>0.05), these colour values were significantly different (p>0.05) from the values of uncooked fish pâté (UC). After cooking process, the sensory score of OC was higher than the sensory score of TC according to appearance, flavour and odour score. On the other hand, the deterioration of OC was occurred faster than the deterioration of TC during cold storage (4°C) of fish pâtés. OC was evaluated “unacceptable” at the 20th days of storage when TC was evaluated “acceptable” at the same day of storage. In the view of such information, the unique heating mechanism of ohmic cooking indicate the necessity of a new approach to optimize ohmic cooking process.

Kaynakça

  • Amaral, D.S., Silva, F.A.P., Bezerra, T.K.A., Arcanjo, N.M.O., Guerra, I.C.D., Dalmas, P.S., Madruga, M.S., (2015) Effect of storage time and packaging on the quality of lamb pate´ prepared with variety meat. Food packaging and shelf life, 3:39–46.
  • Aydın, C., Kurt Ü., Kaya, Y., (2020) Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté. Journal of Aquatic Food Product Technology, DOI: 10.1080/10498850.2020.1741752.
  • Bozkurt, H., Icier, F. (2010) Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering, 96, 481–490.
  • Bremner, A., Swings, S., John, D., (2002) Understanding the concepts of quality and freshness in fish. Safety and Quality Issues in Fish Processing, 2002;163-172.
  • Çakmak, S., Çolak, H., (2004) Su ürünleri mevzuatı ve yaptırımlar açısından değerlendirilmesi, T.C. Tarım ve Köyisleri Bakanlığı Koruma ve Kontrol Genel Müd., Ankara, 413 s.
  • Dai, Y., Lu, Y., Wu, W., Lu, X.M., Han, Z.P., Liu, Y., Li, X.M., Dai, R.T., (2014) Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat. Innov Food Sci Emerg Technol., 26:341–46.
  • Dai, Y., Miao, J., Yuan, S.Z., Liu, Y., Li, X.M., Dai, R.T., (2013) Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking. Meat Science, 93(4), 898–905. http://dx.doi.org/10.1016/j.meatsci.2012.11.044.
  • Dainty, R.H., Mackey, B.M., (1992) The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Journal of Applied Bacteriology, 73:103–114.
  • Daroonpunt, R., Uchino, M., Tsujii, Y., Kazami, M., Oka, D., Tanasupawat, S., (2016) Chemical and physical properties of Thai traditional shrimp paste (Ka-pi). Journal of Applied Pharmaceutical Science, Vol. 6 (05), pp. 058-062.
  • Engchuan, W., Jittanit, W., Garnjanagoonchorn, W., (2014) The ohmic heating of meat ball: Modeling and quality determination. Innovative Food Science & Emerging Technologies, 23, 121–130. http://dx.doi.org/10.1016/j.ifset.2014.02.014.
  • Erkan, N., Özden, Ö., (2007) Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9),1549-1559.
  • Estevez, M., Cava, R., (2004) Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver paté . Meat Science, 68, 551–558.
  • Ganhao, R., Morcuende, D., Estevez, M., (2010). Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. Meat Sci., 85(3):402–409.
  • Göktan, D., (1990) Gıdaların mikrobiyal ekolojisi. Ege Üniversitesi, Mühendislik Fak. Yayın No: 21, Ege Üniversitesi Basım Evi, İzmir, 292s.
  • Gürgün, V., Halkman, A.K., (1990) Mikrobiyolojide sayım yöntemleri. Gıda Teknolojisi Derneği, Yayın No: 7, San Matbaası, Ankara, 146s.
  • Icier, F., Ilicali, C., (2005) The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering, 69, 67–77.
  • International Commission on Microbiological Specifications for Foods (ICMSF), (1986) Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications, University of Toronto Press, Toronto.
  • Kendirci, P., Icier, F., Kor, G., Altug-Onogur, T., (2014) Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs. Meat Science, 97, 123–129.
  • Mancini, R.A., Hunt, M.C., (2005) Current research in meat color. Meat Science, 71(1), 100–121. http://dx.doi.org/10.1016/j.meatsci.2005.03.003.
  • Matsui, K.N., Gut, J.A.W., de Oliveira, P.V., Tadini, C.C., (2008) Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88:169-176.
  • McKenna, B.M., Lyng, J., Brunton, N., Shirsat, N., (2006) Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering, 77: 215–229.
  • Nickelson, R., Finne. G., (1992) Fish, crustaceans, and precooked seafoods. In Vanderzant, C., Splittstoesser, D.F.(eds.), Ch.47. Compendium of Methods for the Microbiological Examination of Foods, 3rd edition, American Public Health Association, Washington, DC, p.875-895.
  • Sarang, S., Sastry, S.K., Knipe, L., (2008) Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering, 87(3):351–356.
  • Sarkis, J.R., Jaeschke, D.P., Tessaro, I.C., Marczak, L.D., (2013). Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. LWT-Food Science and Technology, 51(1), 79-85.
  • Schormüller, J., (1968) Handbuch der lebensmittelchemie (Band III/2), Springer-Verlag Berlin, pp.1341-1397.
  • Sengun, I.Y., Yildiz Turp, G., Icier, F., Kendirci, P., Kor, G., (2014) Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes. LWT- Food Science and Technology, 55, 232–239.
  • Sengun, I.Y., Icier, F., Kor, G., (2017) Effects of combined ohmic–ınfrared cooking treatment on microbiological ınactivation of meatballs. Journal of Food Process Engineering, 40(1)2017: n/a, e12309. doi:10.1111/jfpe.12309.
  • Shibukawa, S., Sugiyama, K., Yano, T., (1989) Effect of heat transfer by radiation and convection on browning of cookies at baking. Journal of Food Science, 54, 621–624.
  • Shirsat, N., Lyng, J.G., Brunton, N.P., McKenna, B.M., (2004) Conductivities and ohmic heating of meat emulsion batters. Journal of Muscle Foods, 15:121-137.
  • Siret, F., Issanchou, S., (2000) Traditional process: influence on sensory properties and on consumers’ expectation and liking application to ‘pâté de campagne’. Food Qual. Prefer. 11, 217–228.
  • Sümbüloğlu, K., Sümbüloğlu, V., (2000) Biyoistatistik, Hatiboğlu Yayınları:53, 9.Baskı, Ankara.
  • Tian, X., Wu, W., Yu, Q., Hou, M., Jia, F., Li, X., Dai, R., (2016) Quality and proteome changes of beef M. longissimus dorsi cooked using a water bath and ohmic heating process. Innovative Food Science & Emerging Technologies, 34, 259-266.
  • Tornberg, E., (2013) Engineering processes in meat products and howthey influence their biophysical properties. Meat Science, 95, 871–878.
  • Turp, G.Y., Icier, F., Kor, G., (2016) Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat science, 114, 46-53.
  • Uran H, Gokoglu N., (2014) Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). J Food Sci Technol., 51(4):722–28.
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H., (1993) Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No:17,1993 İstanbul.
  • Wills, T.M., Dewitt, C.A. M., Sigfusson, H., Bellmer, D., (2006) Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties). Journal of Food Science, 71(3), 109–114. https :// doi.org/10.1111/j.1365-2621.2006.tb156 04.x.
  • Yildiz-Turp, G., Sengun, I. Y., Kendirci, P., İçier, F., (2013) Effect of ohmic treatment on quality characteristic of meat: A review. Meat Science, 93(3), 441-448.
  • Zell, M., Lyng, J.G., Cronin, D.A., Morgan, D.J., (2010) Ohmic cooking of whole turkey meat-Effect of rapid ohmic heating on selected product parameters. Food Chemistry, 120:724–729.
  • Zell M., Lyng J.G., Cronin D.A., Morgan D.J., (2009) Ohmic cooking of whole beef muscle–Optimisation of meat preparation. Meat Sci., 81(4):693–98.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Cem Aydın 0000-0002-5011-2225

Unal Kurt 0000-0002-8889-8681

Yalçin Kaya 0000-0002-1259-2336

Yayımlanma Tarihi 31 Aralık 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 36 Sayı: 2

Kaynak Göster

APA Aydın, C., Kurt, U., & Kaya, Y. (2021). Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 36(2), 253-262. https://doi.org/10.36846/CJAFS.2021.53
AMA Aydın C, Kurt U, Kaya Y. Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques. Çukurova Tarım Gıda Bil. Der. Aralık 2021;36(2):253-262. doi:10.36846/CJAFS.2021.53
Chicago Aydın, Cem, Unal Kurt, ve Yalçin Kaya. “Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 36, sy. 2 (Aralık 2021): 253-62. https://doi.org/10.36846/CJAFS.2021.53.
EndNote Aydın C, Kurt U, Kaya Y (01 Aralık 2021) Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques. Çukurova Tarım ve Gıda Bilimleri Dergisi 36 2 253–262.
IEEE C. Aydın, U. Kurt, ve Y. Kaya, “Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques”, Çukurova Tarım Gıda Bil. Der., c. 36, sy. 2, ss. 253–262, 2021, doi: 10.36846/CJAFS.2021.53.
ISNAD Aydın, Cem vd. “Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques”. Çukurova Tarım ve Gıda Bilimleri Dergisi 36/2 (Aralık 2021), 253-262. https://doi.org/10.36846/CJAFS.2021.53.
JAMA Aydın C, Kurt U, Kaya Y. Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques. Çukurova Tarım Gıda Bil. Der. 2021;36:253–262.
MLA Aydın, Cem vd. “Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, c. 36, sy. 2, 2021, ss. 253-62, doi:10.36846/CJAFS.2021.53.
Vancouver Aydın C, Kurt U, Kaya Y. Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques. Çukurova Tarım Gıda Bil. Der. 2021;36(2):253-62.

Çukurova Üniversitesi Ziraat Fakültesi Dergisi” yayın hayatına 1 Ocak 2016 tarihi itibariyle “Çukurova Tarım ve Gıda Bilimleri Dergisi” adıyla devam etmektedir.


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