Publication:
THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL

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dc.contributor.authorsArif SELÇUK;ÖZKAN ÖZDEN
dc.date.accessioned2022-04-04T15:15:57Z
dc.date.accessioned2026-01-11T13:25:06Z
dc.date.available2022-04-04T15:15:57Z
dc.date.issued2017
dc.description.abstract0
dc.description.abstractThe aim of this study was to investigate the effects of washing with tap water and different cooking process on residue levels of shrimp treated with 4-hexylresorcinol. Dipping solutions of 4-hexylresorcinol in five different concentrations (5-10-50-100-500 ppm) were prepared using distilled water. The shrimps were dipped into the solutions for 1-5-10- 30 min. Half of the samples were washed with tap water. The residue level of 4-hexylresorcinol in all samples were analysed after frying and boiling process. The 4-hexylresorcinol residual levels in unwashed and washed raw, fried and boiled shrimp samples showed linear increases with increasing dipping time and concentration. The best results were obtained for the treatment of 5 and 10 ppm for 1-5-10-30 min
dc.identifier.issn2149-0473;2149-0473
dc.identifier.urihttps://hdl.handle.net/11424/261386
dc.language.isoeng
dc.relation.ispartofJournal of Food and Health Science
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleTHE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL
dc.typearticle
dspace.entity.typePublication
oaire.citation.endPage48
oaire.citation.issue2
oaire.citation.startPage42
oaire.citation.titleJournal of Food and Health Science
oaire.citation.volume3

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