کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9486934 | 1330534 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In this study the shelf life of sardine marinades in tomato sauce was investigated. After the marination process, sardine fillets were packed into the glass jars with 2% acetic acid and 4% sodium chloride with tomato sauce and spices. The effect of pasteurization at 70 °C for 20 min on the shelf life of the sardine marinades was determinated. At the end of 6 months storage the differences between TBA, FA(free), FA(total) and pH value of pasteurized and non-pasteurizated marinades were not significantly (p > 0.05) different, while the difference between TVB-N, TMA-N, total plate count and lactic acid bacteria count of pasteurized and non-pasteurized marinades were significant (p < 0.05). Shelf life of pasteurized and non-pasteurized sardine marinades in tomato sauce was found to be 6 months at 4 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 16, Issue 7, September 2005, Pages 639-644
Journal: Food Control - Volume 16, Issue 7, September 2005, Pages 639-644
نویسندگان
Berna Kilinc, Sukran Cakli,