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dc.contributor.authorGoulas, A. E.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:57:00Z-
dc.date.available2015-11-24T16:57:00Z-
dc.identifier.issn1438-2377-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10519-
dc.rightsDefault Licence-
dc.subjectmodified atmosphere packaging (map)en
dc.subjectvacuum packaging (vp)en
dc.subjectshelf-lifeen
dc.subjectchub mackerel (scomber japonicus)en
dc.subjectbiochemical analysisen
dc.subjectsensory assessmenten
dc.subjecthake merluccius-merlucciusen
dc.subjectcod filletsen
dc.subjectlipid oxidationen
dc.subjectcarbon-dioxideen
dc.subjecticeen
dc.subjectextensionen
dc.subjectstorageen
dc.subjectfishen
dc.subjectspoilageen
dc.subjectproductsen
dc.titleEffect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributesen
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1007/s00217-006-0316-y-
heal.identifier.secondary<Go to ISI>://000243905000003-
heal.identifier.secondaryhttp://www.springerlink.com/content/66073642115005uw/fulltext.pdf-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2007-
heal.abstractThe effect of modified atmosphere packaging (MAP 1: 70% CO2/30% N-2 and MAP 2: 50% CO2/30% N-2/20% O-2) and vacuum packaging (VP), on the shelf-life of chub mackerel (Scomber japonicus) fillets stored under refrigeration was studied. Quality assessment was based on sensory analysis and biochemical indices determination. Increase in total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) followed the order: MAP 1 < MAP 2 < VP < air (control samples). The presence of oxygen into the fish package (air or MAP) resulted in an increase in the 2-thiobarbituric acid (TBA) values in comparison with samples packaged in the absence of oxygen. The most effective MAP used was MAP 1 which contributed to a considerably slower rate of fish spoilage. Based primarily on odour scores it was observed that raw chub mackerel fillets stored in the presence of air remained acceptable up to ca. 11 days, VP and MAP 2 samples up to ca. 15-16 days, while MAP 1 samples up to ca. 20-21 days of storage. On the other hand, flesh texture and flesh colour of all packaged samples received scores above or equal than the acceptability limit up to ca. 13-14 days of storage.en
heal.journalNameEuropean Food Research and Technologyen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ

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