Different MAP Conditions to Improve the Shelf Life of Sea Bass
Yazarlar (2)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Science and Biotechnology (Q3) | ||
| Dergi ISSN | 1226-7708 Dergi Bilgileri (2013) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2013 |
| Cilt / Sayı / Sayfa | 22 / 6 / 1589–1599 | DOI | 10.1007/s10068-013-0255-x |
| Makale Linki | http://link.springer.com/10.1007/s10068-013-0255-x | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Shelf life of cultured sea bass packaged in air, vacuum, and gas mixture packages stored for 40 days at 2.90±0.02°C was compared. The gas mixtures used contained CO2, O2, and N2 at difference percentages (M1: 75% CO2/25% N2; M2: 60% CO2/40% N2; M3: 30% O2/30% CO2/40% N2). Sensory and physical parameters, chemical changes, and microbiological counts were monitored during storage. Storage with a gas mix including 75 and 60% CO2 was more effective than vacuum processing and packaging with a gas mix that included oxygen. Vacuum was the most effective method for preventing lipid oxidation. The optimum method for sea bass in view of all analysis results was modified atmosphere packaging (MAP) and the most suitable gas mix ratio was 75% CO2/25% N2. The best days for consumption of sea bass packaged with air, MAP (M1, M2, and M3), and vacuum were 4th, 28th, 28th, 16th, and … |
| Anahtar Kelimeler |
| modified atmosphere packaging (MAP) | sea bass | shelf life | spoilage bacteria | vacuum packaging |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 13 |
| Scopus | 15 |
| Google Scholar | 31 |