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		题名	作者	年代	出处	被引量
	1	Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp(Aristaeomorpha foliacea)显示文摘Since melanosis starts very quickly after catching in shrimps,it is immediately treated with an antimelanotic agent.Shrimps are transported to land with ice.In this study,it was aimed to combine these two applications and to produce antimelanotic added ice and to preserve the shrimps in this ice.In ice production,4-hexylresorcinol and sodium metabisulphite were used at ratios 0.0025%and 0.625%,respectively.Shrimp(Aristaeomorpha foliacea)dipped in 4-hexylresorcinol and sodium metabisulphite solutions at ratios 0.005%and 1.25%,respectively,and shrimp kept in normal ice were considered as controls.The melanosis scores of the shrimp stored in ice containing antimelanotics were found to be lower than those of the shrimp dipped into antimelanotics.This situation showed that storage in ice containing antimelanotic agent delayed the formation of melanosis in shrimps.The highest TVB-N and TMA-N values were determined in the control group that did not contain antimelanotic agents.Shrimp stored in ice containing 4-hexylresorcinol had lower TVB-N and TMA-N values compared to sulphide added ice.The highest pH values were determined in shrimps dipped in 4-hexylresorcinol solution and in the control group.The pH values of shrimps treated with 4-hexylresorcinol were higher than those of shrimps treated with sulphite.The incorporation of antimelanotics to ice prevented the softening of shrimps and preserved the texture.Sodium metabisulphite and 4-hexylresorcinol showed a microbial inhibition effect in shrimp,and this effect was more clearly observed by storage in ice containing antimelanotic agent.	Nalan Gokoglu Bahar Gumus Afsin Ceylan Mehmet Gokoglu	2022	Food Bioscience2022，46，2：	3
	2	Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice显示文摘	THANASAK SAE-LEAW SOOTTAWAT BENJAKUL NALAN GOKOGLU	2013	Food Chemistry2013，141，2013：	1
	3	Changes in energy and cholesterol contents of Frankfurt-typesausages with fat reduction and fat replacer addition 显示文摘	Emel Cengiz Nalan Gokoglu	2005	Food Chemistry2005，91，3：	1

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