| dc.creator |
Genc, Ismail Yuksel |
|
| dc.creator |
ESTEVES, Eduardo |
|
| dc.creator |
ANIBAL, Jaime |
|
| dc.creator |
Diler, ABDULLAH |
|
| dc.date |
2013-03-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T09:18:02Z |
|
| dc.date.available |
2020-10-06T09:18:02Z |
|
| dc.identifier |
039c7d70-8290-4afd-b0cd-e6e3c127b0cf |
|
| dc.identifier |
10.1016/j.jfoodeng.2012.09.007 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/039c7d70-8290-4afd-b0cd-e6e3c127b0cf/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/52196 |
|
| dc.description |
The aim of this study was to experimentally assess Several quality indices of meagre Argyrosomus regius (Asso, 1801) fillets packed in air (AP) and vacuum (VP) stored chilled (+4 degrees C) for up to 13 days. Considering our experimental data on concentration of bacterial counts, shelf-life is estimated at ca. 6 days for AP fillets and an additional 3-5 days for VP meagre fillets. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) did not reach the regulated limits (25-35 mg/100 g chilled fish). The models implemented in the software Seafood Spoilage and Safety Predictor predicted a relatively shorter shelf-life of 4.8-6.9 days for fish stored in air at +4 degrees C when compared to AP and VP fillets. Empirical data and the models implemented in the software were used to predict the shelf-life of fillets if packaged under different modified atmospheres (MAP). Chilled, MAP fillets are likely to have a longer shelf-life than AP or VP samples if equilibrium CO2 concentration is substantially high. (c) 2012 Elsevier Ltd. All rights reserved. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Effects of chilled storage on quality of vacuum packed meagre fillets |
|
| dc.type |
info:eu-repo/semantics/article |
|