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The effect of the modified atmosphere packaging on the shelf-life of the salted trout

dc.contributor.authorVARLIK, C
dc.contributor.authorBAYGAR, Taçnur
dc.contributor.authorOzden, O
dc.contributor.authorERKAN, Nalan
dc.contributor.authorMOL, S
dc.date.accessioned2021-03-04T08:11:17Z
dc.date.available2021-03-04T08:11:17Z
dc.date.issued2002
dc.identifier.citationERKAN N., MOL S., VARLIK C., Ozden O., BAYGAR T., "The effect of the modified atmosphere packaging on the shelf-life of the salted trout", FLEISCHWIRTSCHAFT, cilt.82, sa.12, ss.89-92, 2002
dc.identifier.issn0015-363X
dc.identifier.othervv_1032021
dc.identifier.otherav_62092b18-cf21-4708-88a2-a4bb5541851b
dc.identifier.urihttp://hdl.handle.net/20.500.12627/68294
dc.description.abstractThe salted rainbow trouts were prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored under 3 groups. These were named as control (100% air), group A (%5 0, O-2 +% 35 CO2 +% 60 N-2), and group B (% 30 CO2 +% 70 N-2). According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 45th day. The shelf-life of the salted trouts which were packaged as group A was 60 days and group B was 75 days. The results showed that, the modified atmosphere technology is effective to extend the shelf life of this product.
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.titleThe effect of the modified atmosphere packaging on the shelf-life of the salted trout
dc.typeMakale
dc.relation.journalFLEISCHWIRTSCHAFT
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume82
dc.identifier.issue12
dc.identifier.startpage89
dc.identifier.endpage92
dc.contributor.firstauthorID68491


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