dc.contributor.author | Ulusoy, Safak | |
dc.contributor.author | Tosun, S. Yasemin | |
dc.contributor.author | Erkan, Nuray | |
dc.contributor.author | Alakavuk, Didem Uecok | |
dc.date.accessioned | 2021-03-03T11:05:41Z | |
dc.date.available | 2021-03-03T11:05:41Z | |
dc.date.issued | 2009 | |
dc.identifier.citation | Erkan N., Tosun S. Y. , Alakavuk D. U. , Ulusoy S., "KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO "LAKERDA"", JOURNAL OF FOOD BIOCHEMISTRY, cilt.33, sa.5, ss.728-744, 2009 | |
dc.identifier.issn | 0145-8884 | |
dc.identifier.other | vv_1032021 | |
dc.identifier.other | av_260f53bd-415b-4aca-ad42-f204e7f5d996 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12627/30477 | |
dc.identifier.uri | https://doi.org/10.1111/j.1745-4514.2009.00247.x | |
dc.description.abstract | Quality and shelf life of salted Atlantic bonito (lakerda) packaged in brine, under vacuum and in oil conditions and stored at 4 +/- 1C were studied. The sensory scores of lakerda stored in all package types at 4C were 14 weeks, respectively. The microbiological count of the vacuum-packaged lakerda was extended than that lower of other group sample. Overall results of this study showed that 9 weeks of storage of lakerda in brine was the beginning of spoilage, whereas storage of samples in oil and vacuum package delayed onset of spoilage about 2-3 weeks in terms of chemical analysis. Lakerda stored in cold storage as sensory, chemical and microbiological results for brine- and oil-packaged lakerda showed us that week 11 was the beginning of spoilage, and for vacuum-packaged lakerda, week 13 was the beginning of spoilage. | |
dc.language.iso | eng | |
dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
dc.subject | BİYOKİMYA VE MOLEKÜLER BİYOLOJİ | |
dc.subject | Moleküler Biyoloji ve Genetik | |
dc.subject | Yaşam Bilimleri (LIFE) | |
dc.subject | GIDA BİLİMİ VE TEKNOLOJİSİ | |
dc.subject | Tarım Bilimleri | |
dc.subject | Tarımsal Bilimler | |
dc.subject | Ziraat | |
dc.subject | Gıda Mühendisliği | |
dc.subject | Yaşam Bilimleri | |
dc.subject | Moleküler Biyoloji ve Genetik | |
dc.subject | Sitogenetik | |
dc.subject | Temel Bilimler | |
dc.subject | Mühendislik ve Teknoloji | |
dc.title | KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO "LAKERDA" | |
dc.type | Makale | |
dc.relation.journal | JOURNAL OF FOOD BIOCHEMISTRY | |
dc.contributor.department | İstanbul Üniversitesi , , | |
dc.identifier.volume | 33 | |
dc.identifier.issue | 5 | |
dc.identifier.startpage | 728 | |
dc.identifier.endpage | 744 | |
dc.contributor.firstauthorID | 71346 | |