Effect of vacuum-packing method on the shelf - life of Capoeta umbla sausages
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Iranian Fisheries Science Research Inst-Ifsri
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcoccus aureus and coliforms were not detected in the sausage samples. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) increased gradually with storage time while the concentration of moisture was not affected during the storage period. Application of vacuum-packing at 4 +/- 1 degrees C extended the shelf-life of sausage samples by approximately 30 days.
Açıklama
Anahtar Kelimeler
Fish Sausage, Capoeta Umbla, Vacuum Packed, Shelf-Life
Kaynak
Iranian Journal of Fisheries Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
13
Sayı
1
