| dc.contributor.author | Ozden, O | |
| dc.contributor.author | Alakavuk, DU | |
| dc.contributor.author | İNUĞUR, Müge | |
| dc.contributor.author | Yildirim, Şehnaz Yasemin | |
| dc.contributor.author | Erkan, Nuray | |
| dc.date.accessioned | 2021-03-04T08:55:59Z | |
| dc.date.available | 2021-03-04T08:55:59Z | |
| dc.identifier.citation | Erkan 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.issn | 1438-2377 | |
| dc.identifier.other | vv_1032021 | |
| dc.identifier.other | av_65d171ef-3a92-423e-9fdd-a7905dac756a | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12627/70755 | |
| dc.identifier.uri | https://doi.org/10.1007/s00217-005-0194-8 | |
| dc.description.abstract | The 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.iso | eng | |
| dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
| dc.subject | Life Sciences | |
| dc.subject | Food Science | |
| dc.subject | Mühendislik ve Teknoloji | |
| dc.subject | Gıda Mühendisliği | |
| dc.subject | Ziraat | |
| dc.subject | Tarımsal Bilimler | |
| dc.subject | GIDA BİLİMİ VE TEKNOLOJİSİ | |
| dc.subject | Tarım Bilimleri | |
| dc.title | Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere | |
| dc.type | Makale | |
| dc.relation.journal | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | |
| dc.contributor.department | , , | |
| dc.identifier.volume | 222 | |
| dc.identifier.startpage | 667 | |
| dc.identifier.endpage | 673 | |
| dc.contributor.firstauthorID | 68390 | |