[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
:: Volume 13, Issue 1 (1-2014) ::
IJFS 2014, 13 Back to browse issues page
Effect of vacuum-packing method on the shelf – life of Capoeta umbla sausages
E Özpolat * , B Patır , H. Ş Guran , M. R Gul
, emineozpolat@gmail.com
Abstract:   (7884 Views)
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°C extended the shelf-life of sausage samples by approximately 30 days.
Keywords: Fish sausage, Capoeta umbla, vacuum packed, shelf-life
Full-Text [PDF 123 kb]   (3282 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2014/04/28 | Accepted: 2014/04/28 | Published: 2014/04/28
Send email to the article author

Add your comments about this article
Your username or Email:


XML     Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Özpolat E, Patır B, Guran H Ş, Gul M R. Effect of vacuum-packing method on the shelf – life of Capoeta umbla sausages. IJFS. 2014; 13 (1) :178-184
URL: http://jifro.ir/article-1-1437-en.html

Volume 13, Issue 1 (1-2014) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.05 seconds with 32 queries by YEKTAWEB 3858