The extension of the shelf-life of sardine which were packaged in a vacuum stored under refrigeration, and treated by δ-irradiation

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dc.contributor.authorKasimoglu, A.
dc.contributor.authorDenli, E.
dc.contributor.authorIc, E.
dc.date.accessioned2020-06-25T17:35:28Z
dc.date.available2020-06-25T17:35:28Z
dc.date.issued2003
dc.departmentKırıkkale Üniversitesi
dc.description.abstractSardines (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.identifier.citationclosedAccessen_US
dc.identifier.doi10.1046/j.1365-2621.2003.00697.x
dc.identifier.endpage535en_US
dc.identifier.issn0950-5423
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-0038320334
dc.identifier.scopusqualityQ1
dc.identifier.startpage529en_US
dc.identifier.urihttps://doi.org/10.1046/j.1365-2621.2003.00697.x
dc.identifier.urihttps://hdl.handle.net/20.500.12587/3129
dc.identifier.volume38en_US
dc.identifier.wosWOS:000183522600005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBlackwell Publishing Ltden_US
dc.relation.ispartofInternational Journal Of Food Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectmicrobiological analysisen_US
dc.subjectsensory attributesen_US
dc.subjectstorage lifeen_US
dc.titleThe extension of the shelf-life of sardine which were packaged in a vacuum stored under refrigeration, and treated by δ-irradiationen_US
dc.typeArticle

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