The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4°C
| dc.contributor.author | Duyar, Hünkar Avni | |
| dc.contributor.author | Erdem, Mehmet Emin | |
| dc.contributor.author | Samsun, Serap | |
| dc.contributor.author | Kalaycı, Ferhat | |
| dc.date.accessioned | 2014-09-08T11:39:33Z | |
| dc.date.available | 2014-09-08T11:39:33Z | |
| dc.date.issued | 2008 | |
| dc.description.abstract | 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). | |
| dc.identifier.citation | 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). | |
| dc.identifier.scopus | 2-s2.0-53949098048 | |
| dc.identifier.uri | http://docsdrive.com/pdfs/medwelljournals/javaa/2008/1117-1122.pdf | |
| dc.identifier.uri | https://hdl.handle.net/11486/544 | |
| dc.identifier.wos | WOS:000262561800019 | |
| dc.language.iso | en | |
| dc.publisher | Journal of Animal and Veterinary Advances | |
| dc.relation.publicationcategory | Makale - Kategorisiz | |
| dc.subject | Sarda sarda | |
| dc.subject | Smoking | |
| dc.subject | Vacuum-packed | |
| dc.subject | Quality indicators | |
| dc.subject | B[a]P | |
| dc.subject | Self life | |
| dc.title | The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4°C | |
| dc.type | Article |
