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Öğe The extension of the shelf-life of sardine which were packaged in a vacuum stored under refrigeration, and treated by δ-irradiation(Blackwell Publishing Ltd, 2003) Kasimoglu, A.; Denli, E.; Ic, E.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.Öğe Investigation and prevention of blown pack spoilage of vacuum-packed traditional kashar cheese(Dairy Industry Assoc Australia, 2003) Kasimoglu, A.; Akgün, S.A study was conducted to determine the cause of blown pack spoilage of vacuum-packed traditional kashar cheese. A total of 138 samples consisting of unscalded curds, scalded curds, vacuum-packed kashar cheese ready for consumption and kashar cheese with blown packs were analysed. The samples were analysed for aerobic mesophilic count, micrococci-staphylococci, coagulase-positive staphylococci, Enterobacteriaceae, coliform bacteria, Escherichia coli, enterococci, Clostridium spp., yeasts and moulds. Gas-forming microorganisms including Enterobacteriaceae, coliform bacteria and yeasts were observed at respective counts of log 7.52, 5.49 and 5.12 cfu/g in unscalded curd; log 6.70, 4.66 and 4.30 cfu/g in scalded curd (72degreesC); log 3.86, 3.11 and 4.98 cfu/cm(2) on the surface of vacuum-packed kashar cheese ready for consumption; and log 7.98, 7.28 and 5.20 cfu/g in kashar cheese with blown packs. These results indicate that gas-blowing spoilage was caused by Enterobacteriaceae, coliform bacteria and yeasts, and their primary source is unscalcled curd produced from raw milk. The secondary source of gas-producing micro-organisms was post-scalding contamination. The problem of gas blowing may be prevented by immersing the kashar cheese into hot water at 85degreesC after vacuum-packaging for sufficient time to heat the cheese to at least 85degreesC for 1 min.