alexa
Reach Us +33644638872

GET THE APP

Dersleri yüzünden oldukça stresli bir ruh haline sikiş hikayeleri bürünüp özel matematik dersinden önce rahatlayabilmek için amatör pornolar kendisini yatak odasına kapatan genç adam telefonundan porno resimleri açtığı porno filmini keyifle seyir ederek yatağını mobil porno okşar ruh dinlendirici olduğunu iddia ettikleri özel sex resim bir masaj salonunda çalışan genç masör hem sağlık hem de huzur sikiş için gelip masaj yaptıracak olan kadını gördüğünde porn nutku tutulur tüm gün boyu seksi lezbiyenleri sikiş dikizleyerek onları en savunmasız anlarında fotoğraflayan azılı erkek lavaboya geçerek fotoğraflara bakıp koca yarağını keyifle okşamaya başlar
Improving The Quality Of Catfish Burger By Adding Zataria Multiflora Boiss. Essential Oil | 30021
ISSN: 2332-2608

Journal of Fisheries & Livestock Production
Open Access

Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Improving the quality of catfish burger by adding Zataria multiflora Boiss. essential oil

International Conference on Livestock Nutrition

Ozlem Emir Coban and Guluzar Tuna Kelestemur

ScientificTracks Abstracts: J Fisheries Livest Prod

DOI: 10.4172/2332-2608.S1.002

Abstract
Essential oils are becoming increasingly popular in resent years as naturally occurring antioxidant and antimicrobial agents. For this reason, the present study aimed to investigate the effect of addition of different concentrations (0.2, 0.4%) of Zataria multiflora Boiss. Essential Oil (ZMEO) on the quality of catfish burger during storage at 4 C. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4) compared to the control samples. The storage time significantly affected the TBA (thiobarbituric acid) values, as treated samples with ZMEO showed lower values of TBA compared with the control samples. Regarding microbial load, samples treated with 0.2 and 0.4% of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.
Biography
Ozlem Emir Coban, is a Associate Professor in Faculty of Fisheries at Firat University. Completed her PhD in Department of Fish Processing Technology, Faculty of Fisheries, Firat University, Elazig, Turkey. She holds an Editorial Board Memberships in 17 scientific international journals.
Relevant Topics