The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4°C
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Dosyalar
Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Journal of Animal and Veterinary Advances
Erişim Hakkı
Özet
The effect of 2 kinds of wood on quality of hot smoking vacuum-packed Atlantic bonito (Sarda sarda) was investigated during storage at 4°C. The quality changes of samples during storage were evaluated by pH, TVB-N, TMA, TBA and sensory analyses. The contamination of Benzo (a) Pyrene (B[a]P) in smoked fish samples were also analyzed. B[a]P was found 0.220±0.35 ppb in samples smoking with mixed woods (Group A) and 0.088±0.21 ppb in samples smoking with apple wood (Group B). Significant differences were observed between group A and B in terms of pH and TVB-N (p<0.05). The TMA and TBA values weren’t significantly different at the end of the storage period. A significant decrease was found in sensory scores of the samples for Group A and Group B after 60 days of storage. There were significant difference between the groups for colour, odour and taste at the end of storage period (p<0.05).
Açıklama
Anahtar Kelimeler
Sarda sarda, Smoking, Vacuum-packed, Quality indicators, B[a]P, Self life
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Duyar, H. A., Erdem, M. E., Samsun, S., Kalaycı, F., "The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4°C". Journal of Animal and Veterinary Advances 7(9), 1117-1122 (2008).
