Effects of Two Different Modified Atmosphere Compositions On Durability Of Steam Cooked Rainbow Trout Oncorhynchus Mykiss Walbaum 1792
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| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Dergi Bilgileri (2014) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 29-01-2014 |
| Cilt / Sayı / Sayfa | – / 6 / – | DOI | 10.1111/jfpp.12195 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/10.1111/jfpp.12195 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, steamed rainbow trouts (Oncorhynchus mykiss, Walbaum, 1792) were packaged in modified atmosphere and stored at 4 ± 1C. Trouts were cooked under 100.2C steam heat for 20 min in the steam cooker. During packaging, three different gas mixtures as group K packaged with 100% air, group A including 60% CO2 − 40% N2 and group B including 60% N2 − 40% CO2, were used. Total volatile basic nitrogen, thiobarbituric acid, pH, microbiological (total mesophilic aerobic bacteria, total psychrophilic bacteria, total yeast – mold) and sensory analyses were carried out, and the effect of packaging conditions was investigated on the shelf life of steamed trout. Considering the results of the sensory analysis, the shelf life of steamed trout was determined as 19 days in the control group and 27 days in groups A (60% CO2 − 40% N2) and B (60% N2 − 40% CO2), respectively. Practical … |
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| Google Scholar | 6 |