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Journals / Alınteri Zirai Bilimler Dergisi / 2016 / Cilt: 2 - Sayı: 31

The Effect of Vacuum Packing and Corn Zein Edible Film Coating on Shelf Life of Atlantic Bonito, Sarda sarda, Stored in Refrigerator Temperature

Yenilebilir Mısır Zeini Filmiyle Kaplama ve Vakum Paketlemenin Buzdolabında Depolanan Palamut Balığının (Sarda sarda) Raf Ömrüne Etkisi

Hünkar Avni DUYAR
Aysun GARGACI
Yasemin YÜCEL
Pages
77–83
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

At the end of the study, the shelf life of Atlantic bonito was determined to be 6 days for Z group, 9 days for KV group and 13 days for ZV group

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was conducted to determine the effect of vacuum packing and corn (Zea mays) zein edible film coating on shelf life of Atlantic bonito, (Sarda sarda Bloch, 1793), stored in refrigerator temperature.
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Key Findings & Data:KV (control vacuum) vacuumed without any procedure, Z (zein) group is coated with zein, and ZV (zein+vacuum) group is vacuumcoated after being coated with zein.
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Conclusion & Impact:At the end of the study, the shelf life of Atlantic bonito was determined to be 6 days for Z group, 9 days for KV group and 13 days for ZV group
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study was conducted to determine the effect of vacuum packing and corn (Zea mays) zein edible film coating on shelf life of Atlantic bonito, (Sarda sarda Bloch, 1793), stored in refrigerator temperature. KV (control vacuum) vacuumed without any procedure, Z (zein) group is coated with zein, and ZV (zein+vacuum) group is vacuumcoated after being coated with zein. To determine shelf life, proximate composition analyzes, sensory analysis, chemical quality control analyzes (total volatile basic nitrogen, TVB-N and thiobarbituric acid, TBA analyzes), water activity, microbiological analyzes (total mesophilic aerobic bacteria, TMAB and total psychrophilic aerobic bacteria, TPAB analyzes) were performed in two replicates and three parallels. At the end of the study, the shelf life of Atlantic bonito was determined to be 6 days for Z group, 9 days for KV group and 13 days for ZV group

Özet

Bu çalışma, yenilebilir mısır (Zea mays) zeini filmiyle kaplama ve vakum paketlemenin buzdolabında depolanan palamut balığı, (Sarda sarda Bloch, 1793) raf ömrüne etkisini belirlemek amacıyla yürütülmüştür. KV (kontrol vakum) grubu hiçbir işlem uygulanmaksızın vakumlanmış, Z (zein) grubu zein ile kaplanmış, ZV (zein+vakum) grubu ise zeinle kaplandıktan sonra vakumlanmış gruplardır. Raf ömrünü belirlemek için, besin bileşimi analizleri, duyusal analiz, kimyasal kalite kontrol analizleri (total volatil bazik azot, ve tiyobarbitürik asit), su aktivitesi, mikrobiyolojik analizler (toplam mezofilik aerobik bakteri ve toplam psikrofilik aerobik bakteri) iki tekerrür ve üç paralelli olarak yapılmıştır. Deneme sonunda, raf ömrünün Z grubu için 6 gün, KV grubu için 9 gün ve ZV grubu için ise 13 gün olduğu belirlenmiştir

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Cite This Article

DUYAR, H. A., GARGACI, A., YÜCEL, Y. (2016). The Effect of Vacuum Packing and Corn Zein Edible Film Coating on Shelf Life of Atlantic Bonito, Sarda sarda, Stored in Refrigerator Temperature. Alınteri Zirai Bilimler Dergisi, Cilt: 2 - Sayı: 31, 77–83. https://ajindex.com/articles/148411

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