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MODİFİYE ATMOSFER PAKETLEME UYGULANAN MİDYELERİN (Mytilus galloprovincialis, Lamarck 1819) BUZDOLABI (4 ±2°C) KOŞULLARINDA RAF ÖMRÜNÜN TESPİTİ

Yıl 2015, , 185 - 198, 06.09.2015

Hülya Turan , Rabiya Tuğba Onay

https://doi.org/10.3153/JFHS15018

Öz

Çalışmada,
Karadeniz-Sinop Bölgesinde yetiştirilen midyeler (Mytilus galloprovincialis, L. 1819) kabuklarından ayrılıp, bysuss
ipliklerinden temizlenerek modifiye atmosfer paket­leme (MAP) ve (%75CO2+%25N2)
vakum ile paketlenip 4 ±2°C’de 21 gün boyunca muhafazaya alınmıştır. Depolama
süresince fiziksel, kimyasal, duyusal ve mikrobiyolojik ana­lizler yapılarak
midyelerin raf ömrünün tespiti amaçlanmıştır. Tüm analiz sonuçlarına göre vakum
paketlemenin modifiye atmosfer (MA) ile paketlemeye göre midye eti kalitesi üze­rinde
daha etkili olduğu (p<0.05) ancak vakum grubunda ağırlık kaybının basınçtan
dolayı daha fazla olduğu tespit edilmiştir (p<0.05). Total uçucu bazik azot
(TVB-N), Trime­tilamin-azot (TMA-N), Tiyobarbütirik asit (TBA) ve duyusal
analiz ile toplam psikrofil ve toplam mezofil bakteri sonuçları birbirleri ile
uyumlu bulunarak; MA ile paketlenen grubun 15. günde, vakum ile paketlenen
grubun 21. günde “tüketilemez” olduğu tespit edilmiştir (p<0.05). Toplam
koliform bakteri yükü her iki grupta da depolama süresince sınır değerler ara­sında
kalmıştır. Midyenin “tüketilebilir” olduğu günler MAP grubu için 12 gün, vakum
grubu için 18 gün olarak tespit edil­miştir.

Anahtar Kelimeler

Midye (Mytilus galloprovincialis L. 1819) Modifiye atmosfer paketleme Vakum paketleme Raf ömrü Soğuk muhafaza

Kaynakça

  • AOAC (1995): Official Methods of Analysis, As¬sociation of Official Analytical Chemists, Gaithersburg, MD, USA.
  • AOAC (2005): Official Methods of Analysis 18 th Ed., Association of Official Analytical Chemists, Gaithersburg, MD, USA.
  • Arslanca, D. (1997): Soğukta depolanan midye (Mytilus galloprovincialis Lamarck, 1819) kalite değişimlerinin incelenmesi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 46 s.
  • Banks, H., Nickelson II, R., Finne, G. (1980): Shelf-life studies on carbon dioxide packaged finfish from the gulf of Mexico. Journal of Food Science, 45: 157-162.
  • Baumgart, J. (1986): Lebensmittel tierischer herkunft, feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, fertiggerichte, hitzekonservierte lebensmittel speiseeis, zucker, kakao, zuckerwaren, rohmassen. Microbiologische untersuchung von lebensmitteln, edt: Jürgen Baumgart, unter mitarbeit von Jürgen firnhaber, gottfried spicher, 207, Behr’s Verlag, Hamburg, 3-922528-91-0.
  • Binsi, P.K., Shamasundar, B.A., Dileep, A.O. (2007): Physico-chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage, Journal of the Science of Food and Agriculture, 87 (2), 245-254.
  • Boland, F.E., Paige, D.D. (1971): Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Division of Food Chemistry and Technology, Food and Drug Administration. Journal of the AOAC, 54(3):725-727.
  • Çağlak, E., Çaklı, Ş., Kılınç, B. (2008): Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. European Food Research and Technology, 226: 1293-1299.
  • Erkan, N. (1996): Pişirilmeye hazır midye (Mytilus galloprovincialis Lamarck, 1819) ürünlerinin dondurularak saklanması ve dayanma süresinin belirlenmesi. İstanbul üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 56-63.
  • Erkan, N. (2005): Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators. Journal of the Science of Food and Agriculture, 85, 2625-2630.
  • Erkan, N., Özden, Ö., Üçok Alakavuk, D., Yıldırım, Ş. Y., İnuğur, M. (2006): Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. European Food Research and Technology, 222: 667-673.
  • Erüstün, G., Şentürk, A. (1991): Midye etinin kutu konserve ve dondurularak muhafazası üzerine araştırmalar. Gıda Yem Dergisi, 2: 9-13.
  • Falch, E., Overrien, I., Solberg, C., Slizyte, R. (2010): Composition and calories. In: Nollet, L.M.L., Toldrá, F. (Editors), Seafood Product Analysis. Part III (Chapter 16), CRC Press. Taylor&Francies Group. Boca Raton. New York. pp 257-288.
  • FAO (1986): Food and nutrition paper manuals of food quality control food analysis: quality, adulteration and tests of identity. Food and Agriculture Organization of the United Nations, Rome.
  • Giménez, B., Roncalés, P., Beltron, J.A. (2002): Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82: 1154-1159.
  • Goulas, A.E., Chouliara, I., Nessi, E., Kontaminas, M.G., Savvaidis, I.N. (2005): Microbial, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. Journal of Applied Microbiology, 98: 752-760.
  • Göğüş, A.K., Kolsarıcı, N. (1992): Su Ürünleri Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 1243, Ders Kitabı: 358, Ankara, 261 sh.
  • Guðjónsdóttir, M., Magnússon, H., Sveinsdóttir, K., Margeirsson, B., Lauzon, H. L., Reynisson, E., Martinsdóttir, E. (2008): Effect of modified atmosphere packaging (MAP) and superchilling on the shelf life of fresh cod (Gadus morhua) loins of different degrees of fresness at packaging. Matis Food research, Innovation & Safety-Report, 1-37.
  • Halkman, A.K. (2005): Gıda Mikrobiyoloji ve Uygulamaları, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü. www.mikrobiyoloji.org.
  • Hansen, A.Å., Mørkøre, T., Rudi, K., Rødbotten, M., Bjerke, F., Eie, T. (2009): Quality changes of prerigor filleted Atlantic salmon (Salmo salar L) packaged in modified atmosphere using CO2 emitter, traditional MAP and vacuum. Journal of Food Science, 74(6): 242-249.
  • ISO 4832-1991. www.iso.org/ISO4832-1991/microbiology/ISO Norm Coliform (Erişim tarihi: 07/07/13).
  • İnuğur, M. (2006): İyonize radyasyon uygulamasının taze balıkların kalitesi ve dayanım süresi üzerine etkisi, Yüksek Lisans Tezi, İstanbul Üniversitesi Fen Bilimleri Enstitüsü.
  • James, C.S. (1995): Analiytical Chemistry of Foods. Seale- Hayne Faculty of Agriculture, Food and Land Use Departman of Agriculture and Food, Studies Univercity of Plymouth, Blackie Academic Professional.
  • Karayücel, S., Kaya, Y., Karayücel, İ. (2003): Sinop Bölge’sinde Akdeniz midyesinin (Mytilus galloprovincialis Lamarck, 1819) kondisyon faktörü ve biyokimyasal kompozisyonu üzerine çevresel faktörlerin etkisi. Turkish Journal of Veterinary and Animal Sciences, 27: 1391-1396.
  • Kietzmann, U., Priebe, K., Rakou, D., Reichstein, K. (1969). Seefisch als Lebensmittel. Berlin. 368.
  • Křížek, M., Vácha, F., Vorlová, L., Lukáśová, S. (2004): Biogenic amines in vacuum-packaged and non vacuum-packaged flesh of carp (Cyprinus carpio) stored at different temperatures, Food Chemistry, 88: 185-191.
  • Lee, J.S., Pfeiffer, D.K. (1977): Microbiological characteristics of Pacific shrimp (Pandalus jordani). Applied and Environmental Microbiology, 33(4): 853-859.
  • Lopez-Caballeno, M.E., Perez-Mateos, M., Montero, P., Barderias, A.J. (2000): Oyster preservation by high-pressure treatment. Journal of Food Protection, 63: 196-201.
  • Ludorff, W., Meyer, V. (1973): Fische and fischerzeugnisse, Paul Paney Verlag, Hamburg-Berlin, 77-309.
  • Manousaridis, G., Nerontzaki, A., Paleologos, E.K., Tsiotsias, A.T., Savvaidis, I. N., Kontominas, M.G. (2005): Effect of ozone on microbial, chemical and sensory attributes of shucked mussels, Food Microbiology, 22: 1-9.
  • Manthey, M., Karnop, G., Rehbein, H. (1988): Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage in ice. International Journal of Food Science and Technology, 23: 1-9.
  • Metin, S. (1999). Modifiye atmosferde ambalajlama tekniğinin Alabalık (Oncorhynchus mykiss, Walbaum 1972) ürünlerinin kalite ve dayanma sürelerine etkisi. Doktora Tezi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, İstanbul.
  • Randell, K., Hattula, T., Ahvenainen, R. (1997): Effect of packaging method on the quality of rainbow trout and baltic herring fillets. Lebensmittel Wissenschaft und -Technology., 30: 56-61.
  • Reddy, N.R., Paradis, A., Roman, M.G., Soloman, H.M., Rhodehamel, E.J. (1996): Toxin development by Clostridium botulinum in modified atmosphere packaged fresh tilapia fillets during storage. Journal of Food Science, 61(3): 632-635.
  • Ruiz-Capillas, C., Moral, A. (2001): Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO2 and O2 enriched controlled atmospheres. Food Chemistry, 74: 317-325.
  • Sikorski, Z.E., Kolakowska, A., Burt, J.R. (1990): Postharvest biochemical and microbial changes, seafood, resources nutritional composition and preservation, CRC Pres, Boca Raton, Florida, 55-75.
  • Su Ürünleri Yönetmeliği, (1995): Türk Gıda Kodeksi, Su Ürünleri Yönetmeliği, Yetki Kanunu: 1380, Resmi Gazete, 10.03.1995, No: 22223, Ankara.
  • Şentürk, A. (1994): Bazı değerlendirilmiş kabuklu su ürünlerinin mikrobiyolojik özellikleri üzerine etkili olan faktörlerin araştırılması. T. C. Tarım ve Köy İşleri Bakanlığı Tarımsal Araştırmalar Genel Müdürlüğü, Genel Yayın no: 20.
  • Tarladgis, B., Watts, B.M., Yonathan, M., Dugan, L.Jr. (1960): Distilation method for determination of malonaldehyde in rancidity food. Journal of the American Oil Chemists' Society, 37(1): 44-48.
  • Turan, H., Kocatepe, D., Altan, C.O., Erkoyuncu, İ. (2012): Soğukta saklanan tüketime hazır midyelerin (Mytilus galloprovincialis L. 1819) besin kompozisyonu ve kalite kriterlerinin incelenmesi. 11. Hatay Gıda Kongresi, 364. sh.
  • TÜİK (2014): http://www.tuik.gov.tr/PreTablo.do?alt_id=1005 Erişim Tarihi: 02.07.2014
  • Ulusoy, Ş. (2008): Midye dolmalarının modifiye atmosferle paketlenmesi. Yüksek Lisans Tezi, İstanbul Üniversitesi, İstanbul, 17-62.
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H. (1993): Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği, No: 17, 4-5.
  • Villemure, G., Simard, R.E., Picard, G. (1986): Bulk storage of cod fillets and gutted cod (Gadus morhua) under carbondioxide atmosphere. Journal of Food Science, 55: 317-320.
  • Waterman, J.J. (1978): Processing mussels cookles and whelks. Ministry of agriculture, fisheries and food. Torry Research Station, Torry Advisory, (13): 10.

SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE

Yıl 2015, , 185 - 198, 06.09.2015

Hülya Turan , Rabiya Tuğba Onay

https://doi.org/10.3153/JFHS15018

Öz

In this study, mussels cultivated in the Black Sea-Sinop re­gion which
were taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. First
group was packaged with modified atmosphere packa­ging (MAP) (%75CO2+%25N2)
while the second group by vacuum packing and then both of them were stored at
refrige­rator temperature (4 ±2°C) for 21 days. It is aimed to deter­mine the
shelf life of mussel by physical, sensory, chemical, microbiological analysis
during the storage period. Accor­ding to the results, the quality of mussel’s
meat was better in vacuum packaging than MAP but the weight loss was higher at
vacuum packaging because of pressure. Results of total vo­latile basic-nitrogen
(TVB-N), trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA), sensory
analysis and the number of psychrophilic and mesophilic bacteria were si­milar
and it was determined that the mussels became incon­sumable at 21th
day and 15th day in vacuum packed and MAP group, respectively
(p<0.05). During the period of storage, the number of coliform bacteria was
between the limit values. The consumable period of mussel was found as 12 day
and 18 day for MAP and vacuum group, respectively.

Anahtar Kelimeler

Mussel (Mytilus galloprovincialis L. 1819) Modified atmosphere packaging Vacuum packaging Shelf life Cold storage

Kaynakça

  • AOAC (1995): Official Methods of Analysis, As¬sociation of Official Analytical Chemists, Gaithersburg, MD, USA.
  • AOAC (2005): Official Methods of Analysis 18 th Ed., Association of Official Analytical Chemists, Gaithersburg, MD, USA.
  • Arslanca, D. (1997): Soğukta depolanan midye (Mytilus galloprovincialis Lamarck, 1819) kalite değişimlerinin incelenmesi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 46 s.
  • Banks, H., Nickelson II, R., Finne, G. (1980): Shelf-life studies on carbon dioxide packaged finfish from the gulf of Mexico. Journal of Food Science, 45: 157-162.
  • Baumgart, J. (1986): Lebensmittel tierischer herkunft, feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, fertiggerichte, hitzekonservierte lebensmittel speiseeis, zucker, kakao, zuckerwaren, rohmassen. Microbiologische untersuchung von lebensmitteln, edt: Jürgen Baumgart, unter mitarbeit von Jürgen firnhaber, gottfried spicher, 207, Behr’s Verlag, Hamburg, 3-922528-91-0.
  • Binsi, P.K., Shamasundar, B.A., Dileep, A.O. (2007): Physico-chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage, Journal of the Science of Food and Agriculture, 87 (2), 245-254.
  • Boland, F.E., Paige, D.D. (1971): Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Division of Food Chemistry and Technology, Food and Drug Administration. Journal of the AOAC, 54(3):725-727.
  • Çağlak, E., Çaklı, Ş., Kılınç, B. (2008): Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. European Food Research and Technology, 226: 1293-1299.
  • Erkan, N. (1996): Pişirilmeye hazır midye (Mytilus galloprovincialis Lamarck, 1819) ürünlerinin dondurularak saklanması ve dayanma süresinin belirlenmesi. İstanbul üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 56-63.
  • Erkan, N. (2005): Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators. Journal of the Science of Food and Agriculture, 85, 2625-2630.
  • Erkan, N., Özden, Ö., Üçok Alakavuk, D., Yıldırım, Ş. Y., İnuğur, M. (2006): Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. European Food Research and Technology, 222: 667-673.
  • Erüstün, G., Şentürk, A. (1991): Midye etinin kutu konserve ve dondurularak muhafazası üzerine araştırmalar. Gıda Yem Dergisi, 2: 9-13.
  • Falch, E., Overrien, I., Solberg, C., Slizyte, R. (2010): Composition and calories. In: Nollet, L.M.L., Toldrá, F. (Editors), Seafood Product Analysis. Part III (Chapter 16), CRC Press. Taylor&Francies Group. Boca Raton. New York. pp 257-288.
  • FAO (1986): Food and nutrition paper manuals of food quality control food analysis: quality, adulteration and tests of identity. Food and Agriculture Organization of the United Nations, Rome.
  • Giménez, B., Roncalés, P., Beltron, J.A. (2002): Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82: 1154-1159.
  • Goulas, A.E., Chouliara, I., Nessi, E., Kontaminas, M.G., Savvaidis, I.N. (2005): Microbial, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. Journal of Applied Microbiology, 98: 752-760.
  • Göğüş, A.K., Kolsarıcı, N. (1992): Su Ürünleri Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 1243, Ders Kitabı: 358, Ankara, 261 sh.
  • Guðjónsdóttir, M., Magnússon, H., Sveinsdóttir, K., Margeirsson, B., Lauzon, H. L., Reynisson, E., Martinsdóttir, E. (2008): Effect of modified atmosphere packaging (MAP) and superchilling on the shelf life of fresh cod (Gadus morhua) loins of different degrees of fresness at packaging. Matis Food research, Innovation & Safety-Report, 1-37.
  • Halkman, A.K. (2005): Gıda Mikrobiyoloji ve Uygulamaları, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü. www.mikrobiyoloji.org.
  • Hansen, A.Å., Mørkøre, T., Rudi, K., Rødbotten, M., Bjerke, F., Eie, T. (2009): Quality changes of prerigor filleted Atlantic salmon (Salmo salar L) packaged in modified atmosphere using CO2 emitter, traditional MAP and vacuum. Journal of Food Science, 74(6): 242-249.
  • ISO 4832-1991. www.iso.org/ISO4832-1991/microbiology/ISO Norm Coliform (Erişim tarihi: 07/07/13).
  • İnuğur, M. (2006): İyonize radyasyon uygulamasının taze balıkların kalitesi ve dayanım süresi üzerine etkisi, Yüksek Lisans Tezi, İstanbul Üniversitesi Fen Bilimleri Enstitüsü.
  • James, C.S. (1995): Analiytical Chemistry of Foods. Seale- Hayne Faculty of Agriculture, Food and Land Use Departman of Agriculture and Food, Studies Univercity of Plymouth, Blackie Academic Professional.
  • Karayücel, S., Kaya, Y., Karayücel, İ. (2003): Sinop Bölge’sinde Akdeniz midyesinin (Mytilus galloprovincialis Lamarck, 1819) kondisyon faktörü ve biyokimyasal kompozisyonu üzerine çevresel faktörlerin etkisi. Turkish Journal of Veterinary and Animal Sciences, 27: 1391-1396.
  • Kietzmann, U., Priebe, K., Rakou, D., Reichstein, K. (1969). Seefisch als Lebensmittel. Berlin. 368.
  • Křížek, M., Vácha, F., Vorlová, L., Lukáśová, S. (2004): Biogenic amines in vacuum-packaged and non vacuum-packaged flesh of carp (Cyprinus carpio) stored at different temperatures, Food Chemistry, 88: 185-191.
  • Lee, J.S., Pfeiffer, D.K. (1977): Microbiological characteristics of Pacific shrimp (Pandalus jordani). Applied and Environmental Microbiology, 33(4): 853-859.
  • Lopez-Caballeno, M.E., Perez-Mateos, M., Montero, P., Barderias, A.J. (2000): Oyster preservation by high-pressure treatment. Journal of Food Protection, 63: 196-201.
  • Ludorff, W., Meyer, V. (1973): Fische and fischerzeugnisse, Paul Paney Verlag, Hamburg-Berlin, 77-309.
  • Manousaridis, G., Nerontzaki, A., Paleologos, E.K., Tsiotsias, A.T., Savvaidis, I. N., Kontominas, M.G. (2005): Effect of ozone on microbial, chemical and sensory attributes of shucked mussels, Food Microbiology, 22: 1-9.
  • Manthey, M., Karnop, G., Rehbein, H. (1988): Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage in ice. International Journal of Food Science and Technology, 23: 1-9.
  • Metin, S. (1999). Modifiye atmosferde ambalajlama tekniğinin Alabalık (Oncorhynchus mykiss, Walbaum 1972) ürünlerinin kalite ve dayanma sürelerine etkisi. Doktora Tezi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, İstanbul.
  • Randell, K., Hattula, T., Ahvenainen, R. (1997): Effect of packaging method on the quality of rainbow trout and baltic herring fillets. Lebensmittel Wissenschaft und -Technology., 30: 56-61.
  • Reddy, N.R., Paradis, A., Roman, M.G., Soloman, H.M., Rhodehamel, E.J. (1996): Toxin development by Clostridium botulinum in modified atmosphere packaged fresh tilapia fillets during storage. Journal of Food Science, 61(3): 632-635.
  • Ruiz-Capillas, C., Moral, A. (2001): Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO2 and O2 enriched controlled atmospheres. Food Chemistry, 74: 317-325.
  • Sikorski, Z.E., Kolakowska, A., Burt, J.R. (1990): Postharvest biochemical and microbial changes, seafood, resources nutritional composition and preservation, CRC Pres, Boca Raton, Florida, 55-75.
  • Su Ürünleri Yönetmeliği, (1995): Türk Gıda Kodeksi, Su Ürünleri Yönetmeliği, Yetki Kanunu: 1380, Resmi Gazete, 10.03.1995, No: 22223, Ankara.
  • Şentürk, A. (1994): Bazı değerlendirilmiş kabuklu su ürünlerinin mikrobiyolojik özellikleri üzerine etkili olan faktörlerin araştırılması. T. C. Tarım ve Köy İşleri Bakanlığı Tarımsal Araştırmalar Genel Müdürlüğü, Genel Yayın no: 20.
  • Tarladgis, B., Watts, B.M., Yonathan, M., Dugan, L.Jr. (1960): Distilation method for determination of malonaldehyde in rancidity food. Journal of the American Oil Chemists' Society, 37(1): 44-48.
  • Turan, H., Kocatepe, D., Altan, C.O., Erkoyuncu, İ. (2012): Soğukta saklanan tüketime hazır midyelerin (Mytilus galloprovincialis L. 1819) besin kompozisyonu ve kalite kriterlerinin incelenmesi. 11. Hatay Gıda Kongresi, 364. sh.
  • TÜİK (2014): http://www.tuik.gov.tr/PreTablo.do?alt_id=1005 Erişim Tarihi: 02.07.2014
  • Ulusoy, Ş. (2008): Midye dolmalarının modifiye atmosferle paketlenmesi. Yüksek Lisans Tezi, İstanbul Üniversitesi, İstanbul, 17-62.
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H. (1993): Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği, No: 17, 4-5.
  • Villemure, G., Simard, R.E., Picard, G. (1986): Bulk storage of cod fillets and gutted cod (Gadus morhua) under carbondioxide atmosphere. Journal of Food Science, 55: 317-320.
  • Waterman, J.J. (1978): Processing mussels cookles and whelks. Ministry of agriculture, fisheries and food. Torry Research Station, Torry Advisory, (13): 10.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Hülya Turan

Rabiya Tuğba Onay

Yayımlanma Tarihi 6 Eylül 2015
Gönderilme Tarihi 22 Temmuz 2015
Yayımlandığı Sayı Yıl 2015

Kaynak Göster

APA Turan, H., & Onay, R. T. (2015). SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE. Food and Health, 1(4), 185-198. https://doi.org/10.3153/JFHS15018

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