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Antimicrobial effects of additives on vacuum packaged hot smoked fish Effects of sage and grape seed oils on microbial growth and quality in hot-smoked sea bream fillets

dc.contributor.authorTosun, S. Yasemin
dc.contributor.authorErkan, Nuray
dc.contributor.authorAlakavuk, Didem Uecok
dc.contributor.authorUlusoy, Safak
dc.date.accessioned2021-03-03T16:52:51Z
dc.date.available2021-03-03T16:52:51Z
dc.date.issued2011
dc.identifier.citationErkan N., Tosun S. Y. , Alakavuk D. U. , Ulusoy S., "Antimicrobial effects of additives on vacuum packaged hot smoked fish Effects of sage and grape seed oils on microbial growth and quality in hot-smoked sea bream fillets", FLEISCHWIRTSCHAFT, cilt.91, sa.7, ss.92-98, 2011
dc.identifier.issn0015-363X
dc.identifier.othervv_1032021
dc.identifier.otherav_46c0b15f-3281-4228-8260-1b23ba6ab14e
dc.identifier.urihttp://hdl.handle.net/20.500.12627/51137
dc.description.abstractSensory and chemical analysis results indicated that the shelf life of vacuum packaged hot smoked sea bream treated with sage and grape seed oil and stored at 2 degrees C after vacuum packaging was limited to six weeks. Listeria monocytogenes, Staphylococcus aureus and Escherichia coli counts in treated samples decreased over time. Vacuum packaging was most effective (p < 0.05) at controlling the growth of L. monocytogenes, while sage oil treatment plus vacuum packaging was second most effective, and grape seed oil treatment plus vacuum packaging was least effective. The results obtained from this study showed that the inoculation of E. coli and S. aureus to hot-smoked sea bream is best inhibited by treatment with grape seed oil.
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleAntimicrobial effects of additives on vacuum packaged hot smoked fish Effects of sage and grape seed oils on microbial growth and quality in hot-smoked sea bream fillets
dc.typeMakale
dc.relation.journalFLEISCHWIRTSCHAFT
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume91
dc.identifier.issue7
dc.identifier.startpage92
dc.identifier.endpage98
dc.contributor.firstauthorID71362


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