dc.contributor.author | Kasimoglu, A. | |
dc.contributor.author | Denli, E. | |
dc.contributor.author | Ic, E. | |
dc.date.accessioned | 2020-06-25T17:35:28Z | |
dc.date.available | 2020-06-25T17:35:28Z | |
dc.date.issued | 2003 | |
dc.identifier.citation | closedAccess | en_US |
dc.identifier.issn | 0950-5423 | |
dc.identifier.uri | https://doi.org/10.1046/j.1365-2621.2003.00697.x | |
dc.identifier.uri | https://hdl.handle.net/20.500.12587/3129 | |
dc.description | WOS: 000183522600005 | en_US |
dc.description.abstract | Sardines (Sardina pichardus) were vacuum packaged in polyethylene bags, and irradiated at 1, 2 and 3 kGy doses in a Co-60 delta-irradiator. The unirradiated and irradiated samples were stored at 2 +/- 1 degreesC. Microbiological analyses were done for total aerobic mesophiles, micrococci and staphylococci, coagulase positive staphylococci, Enterobacteriaceae, coliform. bacteria, Escherichia coli, and psychrophilic bacteria. Trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA) and pH values were determined. Sensory attributes were also evaluated. In the unirradiated samples, TMA-N and pH values showed good correlations with sensory scores. There were no differences in TBA values between the irradiated samples. Based on microbiological criteria, the shelf-life increased two to threefold compared with the control samples. These experiments demonstrate that irradiation extends the storage life of pre-packaged sardines and that, for practical purposes, the different treatments make very little difference to the extension of shelf-life of acceptable product. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Blackwell Publishing Ltd | en_US |
dc.relation.isversionof | 10.1046/j.1365-2621.2003.00697.x | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | microbiological analysis | en_US |
dc.subject | sensory attributes | en_US |
dc.subject | storage life | en_US |
dc.title | The extension of the shelf-life of sardine which were packaged in a vacuum stored under refrigeration, and treated by δ-irradiation | en_US |
dc.type | article | en_US |
dc.contributor.department | Kırıkkale Üniversitesi | en_US |
dc.identifier.volume | 38 | en_US |
dc.identifier.issue | 5 | en_US |
dc.identifier.startpage | 529 | en_US |
dc.identifier.endpage | 535 | en_US |
dc.relation.journal | International Journal Of Food Science And Technology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |