TY  - JOUR
TT  - THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”
AU  - Erkan, Nuray
PY  - 2017
DA  - January
DO  - 10.3153/JFHS17004
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 29
EP  - 35
VL  - 3
IS  - 1
KW  - Salted dried fish
KW  - Active packaging
KW  - Oxygen absorber
KW  - Vacuum packaging
KW  - Quality
N2  - Changes in biochemical and sensoryattributes of Turkish traditional salted dried fish products "çiroz"during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylaminenitrogen (TMA-N), TBA indexvalues (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyseswere carried monthly during storage. According to sensory analysis and TVB-Nresults, the samples of çiroz packaged active and vacuum, spoilt on the 6thmonths at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showedsimilarity in both groups of samples. Microbiological findings did not exceedlimit values during storage in both groups. When comparing two types ofpackaging, it is concluded that the active package, which is a new approach,may be an alternative to vacuum packaging. This was determined by the study;oxygen-absorbing systems could be used to pack fish products sensitive to oiloxidation.
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UR  - https://doi.org/10.3153/JFHS17004
L1  - https://dergipark.org.tr/en/download/article-file/273350
ER  -