Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/57949
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dc.contributor.authorÖzünlü, O.-
dc.contributor.authorErgezer, H.-
dc.contributor.authorGökçe, R.-
dc.date.accessioned2024-09-30T15:27:03Z-
dc.date.available2024-09-30T15:27:03Z-
dc.date.issued2024-
dc.identifier.issn1304-7582-
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1543484-
dc.identifier.urihttps://hdl.handle.net/11499/57949-
dc.description.abstractThis study aimed to determine the effect of different packaging systems [vacuum (V) and modified atmosphere packaging (MAP) (%30 CO2 + %70 N2)] on the physicochemical [pH, color and TBARS (Thiobarbituric Acid Reactive Substances)] and microbiological changes (total psychrophilic bacteria count, total coliform bacteria count and total yeast-mold count) in pre-cooked and sliced lamb kokoreç during refrigerated storage (4ºC) up to days 10. The moisture (%), fat (%), protein (%) and ash (%) content of the kokoreç samples were records as 56.13%, 32.45%, 10.35% and 1.07%, respectively. The pH value in kokoreç samples ranged from 6.65 to 7.26 and there was statistically difference on the each of storage periods except for the day 1 (p<0.05). The TBARS value of the samples significantly decreased with storage time (p<0.05). There were significant fluctuations in instrumental color values (CIE L*, a*, b*, C and h angle) of the packaged samples throughout storage. Each of analysis intervals, the MAP-coded sample had the highest total psychrophilic bacteria count. The total psychrophilic bacteria and total coliform bacteria count, total yeast-mold count of kokoreç samples significantly increased during storage (p<0.05). © 2024 Sidas Medya A.S.. All rights reserved.en_US
dc.language.isoenen_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKokoreçen_US
dc.subjectModified atmosphereen_US
dc.subjectShelf lifeen_US
dc.subjectVacuum packagingen_US
dc.titlePhysicochemical and Microbiological Properties of Sliced Lamb Kokoreç Packaged with Different Methodsen_US
dc.title.alternativeFarklı Yöntemlerle Paketlenmiş Dilimli Kuzu Kokoreçlerin Fizikokimyasal ve Mikrobiyolojik Özelliklerien_US
dc.typeArticleen_US
dc.identifier.volume22en_US
dc.identifier.issue2en_US
dc.identifier.startpage115en_US
dc.identifier.endpage124en_US
dc.departmentPamukkale Universityen_US
dc.identifier.doi10.24323/akademik-gida.1543484-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57203903226-
dc.authorscopusid36863456700-
dc.authorscopusid6506440987-
dc.identifier.scopus2-s2.0-85203291879en_US
dc.institutionauthor-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.grantfulltextopen-
crisitem.author.dept10.05. Food Engineering-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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