Determination of the Amino Acid and Chemical Composition of Canned Smoked Mussels (Mytilus galloprovincialis, L.)

Gülgün F. ŞENGÖR; Hüseyin GÜN; Hanife KALAFATOĞLU

Article Details

Determination of the Amino Acid and Chemical Composition of Canned Smoked Mussels (Mytilus galloprovincialis, L.)

Authors:

Gülgün F. ŞENGÖR | Hüseyin GÜN | Hanife KALAFATOĞLU

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.1-5

Document Type:

Article

Publication Date:

12/2007

Document Language:

Turkish

Document ID (Org No.):

2000768042

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128

Keywords:

Abstract:

 

In this research smoking and canning techniques were applied to cultured mussels (Mytilus galloprovincialis, L.) from the Çanakkkale Strait in Eceabat, Turkey. Mussels that were smoked by liquid and traditional methods were canned in different sauces. The chemical composition and amino acid composition of the canned smoked mussels were determined by the results of laboratory analyses. As a result of smoking and canning mussels, a food with high nutritional value was obtained. It was determined that the heat applied to the product during smoking and canning did not effect amino acid composition negatively and that if any losses occur, they may be replaced by the sauce contents.

 

In this research smoking and canning techniques were applied to cultured mussels (Mytilus galloprovincialis, L.) from the Çanakkkale Strait in Eceabat, Turkey. Mussels that were smoked by liquid and traditional methods were canned in different sauces. The chemical composition and amino acid composition of the canned smoked mussels were determined by the results of laboratory analyses. As a result of smoking and canning mussels, a food with high nutritional value was obtained. It was determined that the heat applied to the product during smoking and canning did not effect amino acid composition negatively and that if any losses occur, they may be replaced by the sauce contents.

Article Details

Determination of the Amino Acid and Chemical Composition of Canned Smoked Mussels (Mytilus galloprovincialis, L.)

Authors:

Gülgün F. ŞENGÖR | Hüseyin GÜN | Hanife KALAFATOĞLU

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.1-5

Document Type:

Article

Publication Date:

12/2007

Document Language:

Turkish

Document ID (Org No.):

2000768042

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128

Liquid smoke

traditional smoke

canning

amino acid composition

chemical composition

Issues

Article Details

Determination of the Amino Acid and Chemical Composition of Canned Smoked Mussels (Mytilus galloprovincialis, L.)

Authors: Gülgün F. ŞENGÖR | Hüseyin GÜN | Hanife KALAFATOĞLU

Publisher: TUBITAK

Journal: Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.1-5

Document Type: Article

Publication Date: 12/2007

Document Language: Turkish

Document ID (Org No.): 2000768042

Frequency: Bimonthly

eISSN: 1303-6181

pISSN: 1300-0128

Liquid smoke

traditional smoke

canning

amino acid composition

chemical composition

Issues

Authors:

Gülgün F. ŞENGÖR | Hüseyin GÜN | Hanife KALAFATOĞLU

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 2008 Vol.32 Issue 1, pp.1-5

Document Type:

Article

Publication Date:

12/2007

Document Language:

Turkish

Document ID (Org No.):

2000768042

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128