Effect of vacuum-packing method on the shelf - life of Capoeta umbla sausages

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dc.contributor.authorOzpolat, E.
dc.contributor.authorPatir, B.
dc.contributor.authorGuran, H. S.
dc.contributor.authorGul, M. R.
dc.date.accessioned2024-04-24T17:47:43Z
dc.date.available2024-04-24T17:47:43Z
dc.date.issued2014
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage184en_US
dc.identifier.issn1562-2916
dc.identifier.issue1en_US
dc.identifier.startpage178en_US
dc.identifier.urihttps://hdl.handle.net/11468/22707
dc.identifier.volume13en_US
dc.identifier.wosWOS:000339657400015
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoenen_US
dc.publisherIranian Fisheries Science Research Inst-Ifsrien_US
dc.relation.ispartofIranian Journal of Fisheries Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFish Sausageen_US
dc.subjectCapoeta Umblaen_US
dc.subjectVacuum Packeden_US
dc.subjectShelf-Lifeen_US
dc.titleEffect of vacuum-packing method on the shelf - life of Capoeta umbla sausagesen_US
dc.titleEffect of vacuum-packing method on the shelf - life of Capoeta umbla sausages
dc.typeArticleen_US

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