Effect of vacuum-packing method on the shelf - life of Capoeta umbla sausages

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dc.contributor.authorOzpolat, E.
dc.contributor.authorPatir, B.
dc.contributor.authorGuran, H. S.
dc.contributor.authorGul, M. R.
dc.date.accessioned2026-08-12T17:08:27Z
dc.date.issued2014
dc.departmentFırat Üniversitesi
dc.description.abstractThe effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcoccus aureus and coliforms were not detected in the sausage samples. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) increased gradually with storage time while the concentration of moisture was not affected during the storage period. Application of vacuum-packing at 4 +/- 1 degrees C extended the shelf-life of sausage samples by approximately 30 days.
dc.identifier.endpage184
dc.identifier.issn1562-2916
dc.identifier.issue1
dc.identifier.orcid0000-0002-3140-8493
dc.identifier.startpage178
dc.identifier.urihttps://hdl.handle.net/11508/50067
dc.identifier.volume13
dc.identifier.wosWOS:000339657400015
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherIranian Fisheries Science Research Inst-Ifsri
dc.relation.ispartofIranian Journal of Fisheries Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectFish sausage
dc.subjectCapoeta umbla
dc.subjectvacuum packed
dc.subjectshelf-life
dc.titleEffect of vacuum-packing method on the shelf - life of Capoeta umbla sausages
dc.typeArticle

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