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dc.contributor.authorOzden, O
dc.contributor.authorAlakavuk, DU
dc.contributor.authorİNUĞUR, Müge
dc.contributor.authorYildirim, Şehnaz Yasemin
dc.contributor.authorErkan, Nuray
dc.date.accessioned2021-03-04T08:55:59Z
dc.date.available2021-03-04T08:55:59Z
dc.identifier.citationErkan N., Ozden O., Alakavuk D., Yildirim Ş. Y. , İNUĞUR M., "Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.222, ss.667-673, 2006
dc.identifier.issn1438-2377
dc.identifier.othervv_1032021
dc.identifier.otherav_65d171ef-3a92-423e-9fdd-a7905dac756a
dc.identifier.urihttp://hdl.handle.net/20.500.12627/70755
dc.identifier.urihttps://doi.org/10.1007/s00217-005-0194-8
dc.description.abstractThe effect of modified atmosphere packing (MAP) (O-2/CO2/N-2, 5/35/60 (%) and O-2/CO2/N-2, 5/70/25 (%)) on the quality of sardine stored in refrigerator was investigated in terms of sensory, chemical and microbiological analysis. Although chemical and microbiological analyses indicated that modified atmosphere packing prolonged the shelf life of sardine compared with that of air packing, sensory analysis showed that the extension of shelf life was (condition: O-2/CO2/N-2, 5/70/25 (%)) 8 days and in air (condition: O-2/CO2/ N-2, 5/35/60 (%)) 6 days. The results showed significant differences (p < 0.05) between air and MAP storage conditions.
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectLife Sciences
dc.subjectFood Science
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.titleSpoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere
dc.typeMakale
dc.relation.journalEUROPEAN FOOD RESEARCH AND TECHNOLOGY
dc.contributor.department, ,
dc.identifier.volume222
dc.identifier.startpage667
dc.identifier.endpage673
dc.contributor.firstauthorID68390


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