| dc.creator |
Eniste, Lknur |
|
| dc.creator |
KILIÇ, Birol |
|
| dc.creator |
Simsek, Azim |
|
| dc.creator |
cifci, Meltem |
|
| dc.creator |
Uysal, Canguel |
|
| dc.date |
2022-09-01T00:00:00Z |
|
| dc.date.accessioned |
2023-01-09T12:00:34Z |
|
| dc.date.available |
2023-01-09T12:00:34Z |
|
| dc.identifier |
2087a912-5b34-436a-87fd-53b99f4673ab |
|
| dc.identifier |
10.1016/j.jspr.2022.102002 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/2087a912-5b34-436a-87fd-53b99f4673ab/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/97640 |
|
| dc.description |
This research aimed to evaluate the effects of packaging method (AP; atmospheric packaging, VP; vacuum packaging and MAP; modified atmosphere packaging) and storage temperature (4 ?C and 25 ?C) on the quality characteristics of emulsion-type sausage chips during 120 days of storage. Initial moisture, pH, water activity (a(w)) and L* values of sausage slices decreased and their protein, fat, ash, thiobarbituric acid reactive substances (TBARS), a*, b*, chroma (C-ab*), hue angle (h(ab)) and browning index (BI) values increased when sausage slices were converted into chips (P < 0.05). aw and TBARS values of chips generally increased, and pH, hardness and fracturability values decreased during storage (P < 0.05). Chips samples with MAP displayed better sensorial and microbiological quality and oxidative stability than those with AP or VP during storage (P < 0.05). Lower TBARS values were determined for chips samples with AP stored at 4 ?C compared to 25 ?C (P < 0.05). According to these results, MAP was the most effective method for maintaining the overall quality of emulsion-type sausage chips. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips |
|
| dc.type |
info:eu-repo/semantics/article |
|