Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince

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dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.contributor.authorKocatepe, Demet
dc.contributor.authorTuran, Hulya
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKeskin, Irfan
dc.contributor.authorCeylan, Asuman
dc.date.accessioned2025-03-23T19:30:41Z
dc.date.available2025-03-23T19:30:41Z
dc.date.issued2016
dc.departmentSinop Üniversitesi
dc.description.abstractThis paper reports the effect of different concentrations of CO2/N-2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 +/- 1?. The gas mixtures were used as follows; 60%CO2+40%N-2 (B), 75%CO2+25%N-2 (C), 40%CO2+60%N-2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO2. The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively.
dc.description.sponsorshipOffice of Scientific Research Projects at Sinop University [TIOYO1901.13.01]
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors would like to thank the Office of Scientific Research Projects at Sinop University for its financial support to this project with the Grant No. TIOYO1901.13.01.
dc.identifier.doi10.1177/1082013215601771
dc.identifier.endpage352
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue4
dc.identifier.pmid26337982
dc.identifier.scopus2-s2.0-84969832917
dc.identifier.scopusqualityQ1
dc.identifier.startpage343
dc.identifier.urihttps://doi.org/10.1177/1082013215601771
dc.identifier.urihttps://hdl.handle.net/11486/5140
dc.identifier.volume22
dc.identifier.wosWOS:000376384200007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectTrout mince
dc.subjectmodified atmosphere packaging
dc.subjectcolor
dc.subjectoxidation stability
dc.subjectsensorial
dc.subjectmicrobiological properties
dc.titleEffect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince
dc.typeArticle

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