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:: Volume 13, Issue 2 (4-2014) ::
IJFS 2014, 13 Back to browse issues page
Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
S Mol , D Ucok Alakavuk , S Ulusoy *
, safak@istanbul.edu.tr (Ulusoy)
Abstract:   (4503 Views)
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (MAP-a), and 100% CO2 (MAP-b), stored at 4 ±1°C for 6 days and analyzed every day. During the study, control samples taken the lowest sensory scores. The total color change (ΔE) was lower in MAP samples comparing to controls. Likewise, mesophilic and psychrophilic aerobic bacteria counts of gas-treated samples were significantly lower. These results show the positive effect of MAP technology on the quality of salmon sushi. Regarding the improving demand to ready-to-eat sushi selling in supermarkets, this result will be useful in further studies and commercial applications.
Keywords: Sushi, Salmon, Modified atmosphere packaging, Ready-to-eat
Full-Text [PDF 184 kb]   (2523 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2014/06/30 | Accepted: 2014/06/30 | Published: 2014/06/30
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Mol S, Ucok Alakavuk D, Ulusoy S. Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. IJFS. 2014; 13 (2) :394-406
URL: http://jifro.ir/article-1-1510-en.html


Volume 13, Issue 2 (4-2014) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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