DIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838)

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dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.authoridKORAL, SERKAN/0000-0001-7424-2481
dc.contributor.authorErdem, M. E.
dc.contributor.authorKoral, S.
dc.contributor.authorIsidan, S.
dc.date.accessioned2025-03-23T19:48:05Z
dc.date.available2025-03-23T19:48:05Z
dc.date.issued2015
dc.departmentSinop Üniversitesi
dc.description.abstractIn this study the sensory and chemical parameters of marinated shad (Alosa immaculata, Bennett, 1838) were determined. Fish were marinated with different package methods (in brine, oil and vacuum packed) and stored at 4 +/- 1 degrees C. During the storage period, diffusion of proximate composition, acetic acid and sodium chloride into the fish fillets were determined. At the end of 7 months storage period, TVB-N were 8.05, 16.81 and 17.56 (mg/100 g), TMA were 2.28, 2.53 and 2.73 (mg/100 g), TBA were 7.08, 7.13 and 6.05 (mg malonaldehyde/kg) and pH were 4.42, 4.72 and 4.77 for brine, oil and vacuum packed samples, respectively. Throughout the storage period, effect of different package methods on TVB-N, TMA, TBA, pH, aw, acetic acid, sodium chloride and sensory issues were significant (p<0.05).
dc.description.sponsorshipScientific Research Coordination Unit of Recep Tayyip Erdogan University, Rize, Turkey [RUBAP 2008.103.03]
dc.description.sponsorshipThis study was supported by the Scientific Research Coordination Unit of Recep Tayyip Erdogan University, Rize, Turkey (Project Number: RUBAP 2008.103.03).
dc.identifier.endpage335
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84943790394
dc.identifier.scopusqualityQ2
dc.identifier.startpage330
dc.identifier.urihttps://hdl.handle.net/11486/7505
dc.identifier.volume27
dc.identifier.wosWOS:000361639500007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofItalian Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectchemical-sensory quality
dc.subjectmarinating
dc.subjectshad
dc.subjectshelf life
dc.titleDIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838)
dc.typeArticle

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