Applicability of electrical resistance properties of sea bass meat for quality control
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Abstract (EN)
In food science, quick, cheap, practical and accurate methods are being developed. In this study, relationship between spoilage degree and electrical resistance of sea bass muscle, was investigated. Fish samples which cultured in same conditions, were obtain from fish farm, harvested on same day and refrigerated. Electrical conductivity of samples were measured by three individual model and resistance of sample was measured by LCR meter. All results were compared to TVB-N (Total Volatile Basic Nitrogen) values and correlations were shown. With this procedure, it was aimed to research applicability of practical and appropriate method for quality control of sea bass.
Author
Merve Taslak
Institution
How to Cite
Merve Taslak (Master Thesis). Applicability of electrical resistance properties of sea bass meat for quality control, 2015, Ege University.
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