DSpace@Kırklareli

The Effect of Modified Atmosphere Packaging on The Quality and Shelf Life of Frankfurter Type-Sausages

Show simple item record

dc.contributor.author Gökoğlu, Nalan
dc.contributor.author Yerlikaya, Pınar
dc.contributor.author Uran, Harun
dc.contributor.author Topuz, O. Kadir
dc.date 2014-12-12
dc.date.accessioned 2014-12-15T08:30:10Z
dc.date.available 2014-12-15T08:30:10Z
dc.date.issued 2010
dc.identifier.citation Gökoğlu, N., Yerlikaya, P., Uran, H., Topuz, O. K. (2010). e Effect of Modified Atmosphere Packaging on The Quality and Shelf Life of Frankfurter Type-Sausages. Journal of Food Quality. 33 (2010): 367–380 tr_TR
dc.identifier.uri http://hdl.handle.net/20.500.11857/321
dc.description.abstract The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO(2)/70% N(2); 70% CO(2)/30% N(2); 100% CO(2); 80% CO(2)/20% O(2)) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO(2). It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO(2), 30% N(2) atmosphere. The shelf life of sausages under this atmosphere was 28 days. tr_TR
dc.language.iso eng tr_TR
dc.publisher Journal of Food Quality tr_TR
dc.rights info:eu-repo/semantics/restrictedAccess tr_TR
dc.subject Cured Meat-Products tr_TR
dc.subject Carbon-Dioxide tr_TR
dc.subject Lipid Oxidation tr_TR
dc.subject Color Stability tr_TR
dc.subject Vacuum tr_TR
dc.subject Pork tr_TR
dc.subject Beef tr_TR
dc.subject Ham tr_TR
dc.subject Lactobacillus tr_TR
dc.title The Effect of Modified Atmosphere Packaging on The Quality and Shelf Life of Frankfurter Type-Sausages tr_TR
dc.type Article tr_TR


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

xmlui.kurumsal.baslik

  • xmlui.dri2xhtml.kurumsal.politika
  • xmlui.dri2xhtml.kurumsal.klavuz
  • xmlui.dri2xhtml.kurumsal.iletisim

Browse

My Account