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https://hdl.handle.net/11499/57949
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DC Field | Value | Language |
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dc.contributor.author | Özünlü, O. | - |
dc.contributor.author | Ergezer, H. | - |
dc.contributor.author | Gökçe, R. | - |
dc.date.accessioned | 2024-09-30T15:27:03Z | - |
dc.date.available | 2024-09-30T15:27:03Z | - |
dc.date.issued | 2024 | - |
dc.identifier.issn | 1304-7582 | - |
dc.identifier.uri | https://doi.org/10.24323/akademik-gida.1543484 | - |
dc.identifier.uri | https://hdl.handle.net/11499/57949 | - |
dc.description.abstract | This 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.iso | en | en_US |
dc.publisher | Sidas Medya A.S. | en_US |
dc.relation.ispartof | Akademik Gida | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Kokoreç | en_US |
dc.subject | Modified atmosphere | en_US |
dc.subject | Shelf life | en_US |
dc.subject | Vacuum packaging | en_US |
dc.title | Physicochemical and Microbiological Properties of Sliced Lamb Kokoreç Packaged with Different Methods | en_US |
dc.title.alternative | Farklı Yöntemlerle Paketlenmiş Dilimli Kuzu Kokoreçlerin Fizikokimyasal ve Mikrobiyolojik Özellikleri | en_US |
dc.type | Article | en_US |
dc.identifier.volume | 22 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 115 | en_US |
dc.identifier.endpage | 124 | en_US |
dc.department | Pamukkale University | en_US |
dc.identifier.doi | 10.24323/akademik-gida.1543484 | - |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 57203903226 | - |
dc.authorscopusid | 36863456700 | - |
dc.authorscopusid | 6506440987 | - |
dc.identifier.scopus | 2-s2.0-85203291879 | en_US |
dc.institutionauthor | … | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.languageiso639-1 | en | - |
item.openairetype | Article | - |
item.fulltext | With Fulltext | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
crisitem.author.dept | 10.05. Food Engineering | - |
crisitem.author.dept | 10.05. Food Engineering | - |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection |
Files in This Item:
File | Description | Size | Format | |
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Physicochemical-and-Microbiological-Properties-of-Sliced-Lamb-Kokore-Packaged-with-Different-MethodsAkademik-Gida.pdf | 373.51 kB | Adobe PDF | View/Open | |
Physicochemical-and-Microbiological-Properties-of-Sliced-Lamb-Kokore-Packaged-with-Different-MethodsAkademik-Gida.pdf | 373.51 kB | Adobe PDF | View/Open |
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