Modified atmosphere packaging of fish salad.
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Accession number;02A0246682
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| Title;Modified atmosphere packaging of fish salad. |
| Author;
METIN S
(Univ. Istanbul, Istanbul, Tur)
ERKAN N
(Univ. Istanbul, Istanbul, Tur)
BAYGAR T
(Univ. Istanbul, Istanbul, Tur)
OZDEN O
(Univ. Istanbul, Istanbul, Tur)
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Journal Title;Fish Sci
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Journal Code:L2029A
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ISSN:0919-9268
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VOL.68;NO.1;PAGE.204-209(2002)
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| Figure&Table&Reference;TBL.3, REF.33 |
| Pub. Country;Japan |
| Language;English |
| Abstract;The shelf life of fish salads in modified atmosphere was studied and compared with those of air-packaged (control) products. Samples were evaluated at 0 days, 7 days, and 14 days at 4.DEG.C., respectively. The sensory quality of modified-atmosphere packaging (MAP) groups was significantly (P.LEQ.0.05) higher than the control group. Control packages were below the limit of acceptability at the seventh day of storage. However, MAP samples (O2:CO2:N2=1:7:12 and CO2:N2=3:7) were not rejected until the 14th day of storage. Modified-atmosphere packaging decreased the microbiological activity and the sensory score changes, as well as extending the shelf life of samples by approximately 50%. (author abst.) |
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