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

Year 2015, Volume 1, Issue 4, 185 - 198, 06.09.2015
https://doi.org/10.3153/JFHS15018

Abstract

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.

References

  • 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

Year 2015, Volume 1, Issue 4, 185 - 198, 06.09.2015
https://doi.org/10.3153/JFHS15018

Abstract

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.

References

  • 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.

Details

Subjects Science
Journal Section Articles
Authors

Hülya TURAN
SİNOP ÜNİVERSİTESİ
Türkiye


Rabiya Tuğba ONAY
SİNOP ÜNİVERSİTESİ
Türkiye

Publication Date September 6, 2015
Application Date July 22, 2015
Acceptance Date September 1, 2015
Published in Issue Year 2015, Volume 1, Issue 4

Cite

Bibtex @research article { jfhs289596, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2015}, pages = {185 - 198}, doi = {10.3153/JFHS15018}, title = {SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE}, key = {cite}, author = {Turan, Hülya and Onay, Rabiya Tuğba} }
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 . DOI: 10.3153/JFHS15018
MLA Turan, H. , Onay, R. T. "SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE" . Food and Health 1 (2015 ): 185-198 <http://jfhs.scientificwebjournals.com/en/pub/jfhs/article/289596>
Chicago Turan, H. , Onay, R. T. "SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE". Food and Health 1 (2015 ): 185-198
RIS TY - JOUR T1 - SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE AU - Hülya Turan , Rabiya Tuğba Onay Y1 - 2015 PY - 2015 N1 - doi: 10.3153/JFHS15018 DO - 10.3153/JFHS15018 T2 - Food and Health JF - Journal JO - JOR SP - 185 EP - 198 VL - 1 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/JFHS15018 UR - https://doi.org/10.3153/JFHS15018 Y2 - 2015 ER -
EndNote %0 Food and Health SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE %A Hülya Turan , Rabiya Tuğba Onay %T SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE %D 2015 %J Food and Health %P -2602-2834 %V 1 %N 4 %R doi: 10.3153/JFHS15018 %U 10.3153/JFHS15018
ISNAD Turan, Hülya , Onay, Rabiya Tuğba . "SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE". Food and Health 1 / 4 (September 2015): 185-198 . https://doi.org/10.3153/JFHS15018
AMA Turan H. , Onay R. T. SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE. Food Health. 2015; 1(4): 185-198.
Vancouver Turan H. , Onay R. T. SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE. Food and Health. 2015; 1(4): 185-198.
IEEE H. Turan and R. T. Onay , "SHELF LIFE UNDER THE REFRIGERATOR (4 ±2°C) CONDITIONS OF MUSSELS (Mytilus galloprovincialis, Lamarck 1819) PACKAGED WITH MODIFIED ATMOSPHERE", Food and Health, vol. 1, no. 4, pp. 185-198, Sep. 2015, doi:10.3153/JFHS15018

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