Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss)
Küçük Resim Yok
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of this study was to determine the differences of microbiological and chemical quality in MAP and VP packages in refrigerated smoked trout fillets. Such information is important in evaluating the safety of these products. Three groups were constituted: group A - packed in 60%Co-2/40% N-2; group B - packed in 50%CO2/50% N-2 and group C- vacuum packed. The ratio of fillet to package volume was 1/3 chemical analysis and microbiological analysis were done and also instrumental and sensory analysis were used to determined the shelf life. The observed shelf life of smoked trout was found at least 33 days in vacuum package, 47 days in 60% CO2/40% N-2 gas mixture and 40 days in 50% CO2/50% N-2 gas mixture according to results of microbiological analysis. The observed shelf life of smoked trout in MAP group A was determined as 14 days more than VP packs according to results of microbiological and sensory analysis in the study.
Açıklama
Anahtar Kelimeler
MAP, chemical analysis, microbiological analysis, sensory evaluation, color measurement, TMA-N, TVB-N, smoked trout
Kaynak
European Food Research and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
224
Sayı
1
