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dc.contributor.authorCaglak, E.
dc.contributor.authorCakli, S.
dc.contributor.authorKilinc, B.
dc.date.accessioned2020-12-19T20:16:43Z
dc.date.available2020-12-19T20:16:43Z
dc.date.issued2012
dc.identifier.issn1049-8850
dc.identifier.urihttps://doi.org/10.1080/10498850.2011.589967
dc.identifier.urihttps://hdl.handle.net/11436/4250
dc.description.abstractIn this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was packaged in plastic film (A), vacuumed (VP), placed in modified atmosphere packaging (MAP; M1 = 80%/20% CO 2/N 2, M2 = 65%/35% CO 2/N 2, M3 = 30%/60%/10% CO 2/N 2/O 2?), and stored at 2 ± 1°C. Microbiological, chemical, sensory, and color analyses were conducted to determine the changes in quality. Total viable bacteria counts did not exceed the limit of consumption (7 log cfu/g) for all groups on Day 31. Total volatile basic nitrogen (TVB-N) and trimethylamine- nitrogen (TMA-N) values of M1, M2, and M3 remained lower than the proposed acceptability limits of 35 and 12 mg N/100 g, respectively, up to 31 days of storage. However, VP lakerda samples exceeded TVB-N limits after 31 days of storage, whereas A lakerda samples exceeded after 8 days of storage. In our study, sensory analysis determined the shelf life of modified atmosphere packaged lakerda. When Group A is compared with the other groups, MAP and VP lengthened the shelf life of lakerda by 23 days. Copyright © Taylor & Francis Group, LLC.en_US
dc.language.isoengen_US
dc.publisher0-Belirleneceken_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectbonitoen_US
dc.subjectchemicalen_US
dc.subjectlakerdaen_US
dc.subjectmicrobiologicalen_US
dc.subjectmodified atmosphere packagingen_US
dc.subjectSarda sardaen_US
dc.subjectsensory analysisen_US
dc.titleEffect of modified atmosphere packaging on quality and shelf life of salted bonito (Sarda sarda)en_US
dc.typearticleen_US
dc.contributor.departmentRTEÜen_US
dc.identifier.doi10.1080/10498850.2011.589967
dc.identifier.volume21en_US
dc.identifier.issue3en_US
dc.identifier.startpage206en_US
dc.identifier.endpage221en_US
dc.relation.journalJournal of Aquatic Food Product Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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