MICROBIAL, PHYSICAL, CHEMICAL AND SENSORY QUALITIES OF MINIMALLY PROCESSED AND MODIFIED ATMOSPHERE PACKAGED READY TO EAT ORANGE SEGMENTS

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dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorKaracay, Emel
dc.contributor.authorAyhan, Zehra
dc.date.accessioned2024-09-18T20:32:55Z
dc.date.available2024-09-18T20:32:55Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractOranges were sanitized, dried, peeled and segmented. Undamaged segments were packed under passive and active MAP with low and high oxygen in PP trays sealed with CPP/OPP film. Overall quality of the segments were monitored for 25 days at 4 degrees C. The results showed that orange segments could be stored under passive and active MAP without significant microbial growth. There were slight changes in acidity and Brix (p <= 0.05) with no significant changes in pH and sugar. The hardness increased and color ( L, a, b) decreased during storage. Orange segments remained in a commercially viable condition for 10 days under MAP.en_US
dc.description.sponsorshipCommission of Scientific Research Projects of Mustafa Kemal University [06 M 1501]; Prime Ministry State Planning Organization in Turkey [03 K 120860]en_US
dc.description.sponsorshipThis paper is produced from the part of master thesis of the first author completed at Mustafa Kemal University. The authors acknowledge project funding provided by Commission of Scientific Research Projects of Mustafa Kemal University (Project No. 06 M 1501) and Prime Ministry State Planning Organization in Turkey (Project No. 03 K 120860). We are grateful to Nafiz Celiktas for statistical analysis and Elif Erturk for her help in sugar analysis. We also thank A-Pack (Istanbul, Turkey) for providing packaging film, Huhtamaki (Istanbul, Turkey) for providing PP trays, and Citexco (Hatay, Turkey) for providing oranges. The authors are thankful to Gulbahar Yetis, Huseyin Senyurt, Suleyman Uzan, and Hamit Artar for their help in the process and laboratory analysis.en_US
dc.identifier.doi10.1080/10942910902927110
dc.identifier.endpage971en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-77955572303en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage960en_US
dc.identifier.urihttps://doi.org/10.1080/10942910902927110
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11208
dc.identifier.volume13en_US
dc.identifier.wosWOS:000281617600002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectModified atmosphere packagingen_US
dc.subjectMinimal processingen_US
dc.subjectOrange segmentsen_US
dc.subjectQualityen_US
dc.titleMICROBIAL, PHYSICAL, CHEMICAL AND SENSORY QUALITIES OF MINIMALLY PROCESSED AND MODIFIED ATMOSPHERE PACKAGED READY TO EAT ORANGE SEGMENTSen_US
dc.typeArticleen_US

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