Determination of some functional and technological properties of octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) meats

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dc.contributor.authorÖzalp, Berna
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T17:37:32Z
dc.date.available2020-03-26T17:37:32Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this research, emulsion properties of fresh octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) were studied by using a model system. Some properties of meats from four different seafood species (octopus, calamary, mussel and cuttlefish), such as pH value, cooking loss (CL), water holding capacity (WHC), drip loss (DL) and various parametres of emulsion such as emulsion capacity (EC), emulsion stability (ES), oil separation from emulsion (SO), water separation from emulsion (SW), emulsion spesific gravity (ESG) were determined. Mussel muscle had the highest CL and DL while mussel had the lowest WHC (p<0.01). Cuttlefish muscle had the lowest CL and DL; however had the highest WHC value (p<0.01). Mean values of EC value of octopus, calamary, mussel and cuttlefish meats were determined to be 311.37, 329.38, 201.60 and 334.24 ml.oil/g. protein, respectively. The lowest ES value (p<0.01) was observed in the mussel meat among the other meats. The highest SO and SW values (p<0.01) were found in mussel meat. The emulsion specific gravities of the samples prepared with octopus, calamary, mussel and cuttlefish meats were determined to be 0.8752, 0.8793, 0.9500 and 0.8819 g/cm3, respectively.en_US
dc.identifier.endpage284en_US
dc.identifier.issn1307-234Xen_US
dc.identifier.issn1307-234Xen_US
dc.identifier.issue4en_US
dc.identifier.startpage275en_US
dc.identifier.urihttp://www.trdizin.gov.tr/publication/paper/detail/TVRBNE16QXlNZz09
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23066
dc.identifier.volume3en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of FisheriesSciences.comen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBalıkçılıken_US
dc.titleDetermination of some functional and technological properties of octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) meatsen_US
dc.typeArticleen_US

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