dc.contributor.author | Çağlak, Emre | |
dc.contributor.author | Çaklı, Şükran | |
dc.contributor.author | Kılınç, Berna | |
dc.date.accessioned | 2020-12-19T20:16:43Z | |
dc.date.available | 2020-12-19T20:16:43Z | |
dc.date.issued | 2012 | |
dc.identifier.citation | Çağlak, E., Çaklı, Ş. & Kılınç, B. (2012). Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda). Journal of Aquatic Food Product Technology, 21(3), 206-221. https://doi.org/10.1080/10498850.2011.589967 | en_US |
dc.identifier.issn | 1049-8850 | |
dc.identifier.uri | https://doi.org/10.1080/10498850.2011.589967 | |
dc.identifier.uri | https://hdl.handle.net/11436/4250 | |
dc.description.abstract | In 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.iso | eng | en_US |
dc.publisher | Taylor & Francis | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Bonito | en_US |
dc.subject | Chemical | en_US |
dc.subject | Lakerda | en_US |
dc.subject | Microbiological | en_US |
dc.subject | Modified atmosphere packaging | en_US |
dc.subject | Sarda sarda | en_US |
dc.subject | Sensory analysis | en_US |
dc.title | Effect of modified atmosphere packaging on quality and shelf life of salted bonito (Sarda sarda) | en_US |
dc.type | article | en_US |
dc.contributor.department | RTEÜ, Su Ürünleri Fakültesi, Su Ürünleri Avlama ve İşleme Teknolojisi Bölümü | en_US |
dc.contributor.institutionauthor | Çağlak, Emre | |
dc.contributor.institutionauthor | Çaklı, Şükran | |
dc.identifier.doi | 10.1080/10498850.2011.589967 | |
dc.identifier.volume | 21 | en_US |
dc.identifier.issue | 3 | en_US |
dc.identifier.startpage | 206 | en_US |
dc.identifier.endpage | 221 | en_US |
dc.relation.journal | Journal of Aquatic Food Product Technology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |