Effect of modified atmosphere packaging on the shelf life of rainbow trout Oncorhynchus mykiss Walbaum 1792 mince
Yazarlar (5)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Öğr. Gör. İrfan KESKİN Sinop Üniversitesi, Türkiye
Asuman Ceylan
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Science and Technology International (Q2) | ||
| Dergi ISSN | 1082-0132 Dergi Bilgileri (2016) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2016 |
| Cilt / Sayı / Sayfa | 22 / 4 / 343–352 | DOI | 10.1177/1082013215601771 |
| Makale Linki | http://fst.sagepub.com/content/22/4/343.full.pdf+html | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| This paper reports the effect of different concentrations of CO2/N2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 ± 1℃. The gas mixtures were used as follows; 60%CO2 + 40%N2 (B), 75%CO2 + 25%N2 (C), 40%CO2 + 60%N2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO2. The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively. |
| Anahtar Kelimeler |
| color | microbiological properties | modified atmosphere packaging | oxidation stability | sensorial | Trout mince |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 9 |
| Scopus | 9 |
| Google Scholar | 21 |