Year 2017, Volume 3 , Issue 1, Pages 29 - 35 2017-01-01

THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”

Nuray Erkan [1]


Changes in biochemical and sensory attributes of Turkish traditional salted dried fish products "çiroz" during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyses were carried monthly during storage. According to sensory analysis and TVB-N results, the samples of çiroz packaged active and vacuum, spoilt on the 6th months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed similarity in both groups of samples. Microbiological findings did not exceed limit values during storage in both groups. When comparing two types of packaging, it is concluded that the active package, which is a new approach, may be an alternative to vacuum packaging. This was determined by the study; oxygen-absorbing systems could be used to pack fish products sensitive to oil oxidation.

Salted dried fish, Active packaging, Oxygen absorber, Vacuum packaging, Quality
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Subjects Science
Journal Section Articles
Authors

Author: Nuray Erkan
Institution: İstanbul Üniveristesi
Country: Turkey


Dates

Application Date : June 8, 2016
Acceptance Date : November 14, 2016
Publication Date : January 1, 2017

Bibtex @research article { jfhs289872, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {29 - 35}, doi = {10.3153/JFHS17004}, title = {THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”}, key = {cite}, author = {Erkan, Nuray} }
APA Erkan, N . (2017). THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”. Food and Health , 3 (1) , 29-35 . DOI: 10.3153/JFHS17004
MLA Erkan, N . "THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”". Food and Health 3 (2017 ): 29-35 <http://jfhs.scientificwebjournals.com/en/issue/27554/289872>
Chicago Erkan, N . "THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”". Food and Health 3 (2017 ): 29-35
RIS TY - JOUR T1 - THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ” AU - Nuray Erkan Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS17004 DO - 10.3153/JFHS17004 T2 - Food and Health JF - Journal JO - JOR SP - 29 EP - 35 VL - 3 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS17004 UR - https://doi.org/10.3153/JFHS17004 Y2 - 2016 ER -
EndNote %0 Food and Health THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ” %A Nuray Erkan %T THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ” %D 2017 %J Food and Health %P -2602-2834 %V 3 %N 1 %R doi: 10.3153/JFHS17004 %U 10.3153/JFHS17004
ISNAD Erkan, Nuray . "THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”". Food and Health 3 / 1 (January 2017): 29-35 . https://doi.org/10.3153/JFHS17004
AMA Erkan N . THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”. Food Health. 2017; 3(1): 29-35.
Vancouver Erkan N . THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”. Food and Health. 2017; 3(1): 35-29.