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

Fachinformationsdienst BAUdigital

A platform for research: civil engineering, architecture and urbanism

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

M.E. Erdem / S. Koral / S. Isidan

In 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°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).

Access

Page navigation

Document information

Export, share and cite

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

M.E. Erdem / S. Koral / S. Isidan

In 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°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).

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

M.E. Erdem / S. Koral / S. Isidan

In 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°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).

Access

Page navigation

Document information

Export, share and cite

Document information

Title:

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

Contributors:

M.E. Erdem (author) / S. Koral (author) / S. Isidan (author)

Published in:

Italian Journal of Food Science, Vol 27, Iss 3, Pp 330-335 (2015)

Publication date:

2015

ISSN:

DOI:

https://doi.org/10.14674/1120-1770/ijfs.v275

Type of media:

Article (Journal)

Type of material:

Electronic Resource

Language:

Unknown

Keywords:

Nutrition. Foods and food supply , TX341-641 , Food processing and manufacture , TP368-456 , Public aspects of medicine , RA1-1270 , Science (General) , Q1-390

Metadata by DOAJ is licensed under CC BY-SA 1.0

Similar titles

First report on the status of Allis shad (Alosa alosa) in the Minho River (Northwestern Iberian Peninsula)

Mota, M. / Antunes, C. | British Library Online Contents | 2011

Return of adult anadromous allis shad (Alosa alosa L.) in the river Seine, France: A sign of river recovery?

Belliard, J. / Marchal, J. / Ditche, J.‐M. et al. | Wiley | 2009

The presence of anadromous twaite shad (Alosa fallax) in the Ebro River (western Mediterranean, Spain): an indicator of the population's recovery?

Lopez, M. A. / Gazquez, N. / Olmo-Vidal, J. M. et al. | British Library Online Contents | 2007

Limitations of Non‐Volitional Upstream Passage for Alewife (Alosa pseudoharengus) and Blueback Herring (Alosa aestivalis)

Hill, C. Ryan / O'Sullivan, Antóin M. / Hogan, J. Derek et al. | Wiley | 2025

Limitations of Non‐Volitional Upstream Passage for Alewife (Alosa pseudoharengus) and Blueback Herring (Alosa aestivalis)

Hill, C. Ryan / O'Sullivan, Antóin M. / Hogan, J. Derek et al. | Wiley | 2025

Free access