EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND STORAGE TIME ON PHYSICAL AND SENSORY PROPERTIES OF SLICED SALAMI

Basit Öğe Kaydı
dc.authoridEsturk, Okan/0000-0002-5394-2515
dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorEsturk, Okan
dc.contributor.authorAyhan, Zehra
dc.date.accessioned2024-09-18T21:05:21Z
dc.date.available2024-09-18T21:05:21Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objective of this study was to investigate the quality properties of sliced and modified atmosphere-packaged salami during refrigerated storage. Salami was sliced and packaged under air and three modified atmosphere packaging (MAP) compositions (100% N-2; 50% CO2, 50% N-2; 5% O-2, 25% CO2, 70% N-2) in polypropylene trays sealed with polyethylene terepthalate/polyvinylidene chloride/oriented polypropylene. Headspace oxygen and carbon dioxide (%), physical (color and texture), chemical (pH) and sensory properties were analyzed for 20 days at 4C. The results showed that CO2 concentration (%) decreased after 5 days of storage for MAP applications with high CO2, which was attributed to the solubility of CO2 in the salami. The pH did not significantly change during storage at all applications (P > 0.05). While L values increased, a and b values decreased during storage. The MAP applications with no oxygen received higher panelist scores and provided better quality characteristics than air and 5% O-2, 25% CO2, 70% N-2 for 15 days.en_US
dc.description.sponsorshipPrime Ministry State Planning Organization in Turkey [03 K 120860]en_US
dc.description.sponsorshipThe equipment used in this study was provided by the Project supported by Prime Ministry State Planning Organization in Turkey (Project No. 03 K 120860). The authors are grateful to A-Pack (Istanbul, Turkey) for providing packaging film and to Huhtamaki (Istanbul, Turkey) for PP trays. The authors would like to give thanks to Emel Tas for her help in the laboratory experiments.en_US
dc.identifier.doi10.1111/j.1745-4549.2008.00317.x
dc.identifier.endpage125en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-58849112300en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage114en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00317.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13529
dc.identifier.volume33en_US
dc.identifier.wosWOS:000262670600010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDry-Cured Hamen_US
dc.subjectShelf-Lifeen_US
dc.subjectQualityen_US
dc.subjectVacuumen_US
dc.subjectColoren_US
dc.subjectStabilityen_US
dc.subjectSausageen_US
dc.subjectTextureen_US
dc.subjectPerioden_US
dc.subjectMeaten_US
dc.titleEFFECT OF MODIFIED ATMOSPHERE PACKAGING AND STORAGE TIME ON PHYSICAL AND SENSORY PROPERTIES OF SLICED SALAMIen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Tam Metin / Full Text
Boyut:
168.5 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu