EFFECTS OF TWO DIFFERENT MODIFIED ATMOSPHERE COMPOSITIONS ON DURABILITY OF STEAM-COOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS, WALBAUM, 1792)

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dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.contributor.authorKaba, Nilgun
dc.contributor.authorCorapci, Bengunur
dc.date.accessioned2025-03-23T19:31:49Z
dc.date.available2025-03-23T19:31:49Z
dc.date.issued2014
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study, steamed rainbow trouts (Oncorhynchus mykiss, Walbaum, 1792) were packaged in modified atmosphere and stored at 41C. Trouts were cooked under 100.2C steam heat for 20min in the steam cooker. During packaging, three different gas mixtures as group K packaged with 100% air, group A including 60% CO2-40% N-2 and group B including 60% N-2-40% CO2, were used. Total volatile basic nitrogen, thiobarbituric acid, pH, microbiological (total mesophilic aerobic bacteria, total psychrophilic bacteria, total yeast - mold) and sensory analyses were carried out, and the effect of packaging conditions was investigated on the shelf life of steamed trout. Considering the results of the sensory analysis, the shelf life of steamed trout was determined as 19 days in the control group and 27 days in groups A (60% CO2-40% N-2) and B (60% N-2-40% CO2), respectively. Practical ApplicationHigh demand for processed food nowadays is causing an increase in the number of performed studies related with processed food. While consumers are choosing processed food, they care about them being healthy and nutritious (processed food). In this study, the steaming method, which is indicated among healthiest cooking methods, was used. In addition, we aim to determine the shelf life of trout by using two different modified gas ratios. At the end of the study, it seemed that packaging in modified atmosphere extended the shelf life of steamed trout.
dc.identifier.doi10.1111/jfpp.12195
dc.identifier.endpage2166
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84914675710
dc.identifier.scopusqualityQ2
dc.identifier.startpage2155
dc.identifier.urihttps://doi.org/10.1111/jfpp.12195
dc.identifier.urihttps://hdl.handle.net/11486/5369
dc.identifier.volume38
dc.identifier.wosWOS:000346018800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectPackaging Technology
dc.subjectShelf-Life
dc.subjectFish
dc.subjectCooking
dc.subjectAcid
dc.subjectSpoilage
dc.subjectProducts
dc.subjectFillets
dc.subjectVacuum
dc.titleEFFECTS OF TWO DIFFERENT MODIFIED ATMOSPHERE COMPOSITIONS ON DURABILITY OF STEAM-COOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS, WALBAUM, 1792)
dc.typeArticle

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