Effect of the Vacuum Packaging on the Shelf Life of Lakerda
Yazarlar (4)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Gizem Göknar
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Science, Nutrition and Dietetics (IJFS) | ||
| Dergi ISSN | 2326-3350 | ||
| Dergi Tarandığı Indeksler | Indexcopernicus, DRJI, International Scientific Indexing | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2014 |
| Cilt / Sayı / Sayfa | 3 / 9 / 157–159 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this research, shelf life of lakerda in stretch film (A group) and vacuum packages (B group) stored for56 days at 4±2oC after the ripening and dry salting was compared. The quality control of the packaged lakerda were carried out by analyses of pH value, water activity (Aw), TVB-N, TBARS, total mesophilic (TMB) and total psychotropic (TPB) bacterial counts. The initial pH, Aw, TBARs, TVB-N value, TMB and TPB counts of lakerda were; 6.02, 0.74, 6.02 mg MDA/kg, 17.31 mg/100g, 3.68 LogCFU/g and 2.61 LogCFU/g, respectively. The lakerda packed with stretch film and vacuum packs, did not exceed the limits for acceptability 35mg/100g of TVB-N during the storage periods. While the TBARs values, TMB and TBP counts of B groups did not exceed the limits for acceptability 8mg MDA/kg and 6LogCFU/g, respectively, throughout the storage period, the TBARs value of A group exceed the acceptability limit at 14th day. According to the all analyses results, vacuum packaging compared to stretch film significantly increased shelf life of lakerda (P< 0.05). |
| Anahtar Kelimeler |
