Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere
Authors
Pavlićević, NatašaBaltić, Milan Ž.
Dimitrijević, Mirjana
Đorđević, Vesna
Marković, Radmila
Mirilović, Milorad
Conference object (Published version)
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Show full item recordAbstract
Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional value are
invariable and acceptable for consumers. This
demand is largely achieved by packing fish
product in vacuum or in modified
atmosphere. The aim of our study was to show the
changes of selected sensory characteristics of cold
smoked trout packed in a vacuum and modified
atmosphere. In experiment, two groups of trout
are formed. The first group was vacuumed (group
I) and the second one is packaged in a gas mixture
with 90% CO2 and 10% N2 (group II). Average
scores of color intensity of group I was identified
with statistically significant higher scores.
Average scores of odor and taste of the smoke and
overall acceptability of group II were significantly
higher. Results of experiment show advantages
and some potential disadvantages of packing cold
...
smoked trout in modified atmosphere.
Keywords:
color intensity / dor and taste of the smoke / overall acceptabilitySource:
International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013, 2013, 309-315Publisher:
- Belgrade : Institute of Meat Hygiene and Technology
Note:
- Proceedings
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Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Pavlićević, Nataša AU - Baltić, Milan Ž. AU - Dimitrijević, Mirjana AU - Đorđević, Vesna AU - Marković, Radmila AU - Mirilović, Milorad PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3850 AB - Sustainability of cold smoked fish products, can be defined as the period of time between the packing of food and which the product is safe for the consumers' health and, its organoleptic characteristics nutritional value are invariable and acceptable for consumers. This demand is largely achieved by packing fish product in vacuum or in modified atmosphere. The aim of our study was to show the changes of selected sensory characteristics of cold smoked trout packed in a vacuum and modified atmosphere. In experiment, two groups of trout are formed. The first group was vacuumed (group I) and the second one is packaged in a gas mixture with 90% CO2 and 10% N2 (group II). Average scores of color intensity of group I was identified with statistically significant higher scores. Average scores of odor and taste of the smoke and overall acceptability of group II were significantly higher. Results of experiment show advantages and some potential disadvantages of packing cold smoked trout in modified atmosphere. PB - Belgrade : Institute of Meat Hygiene and Technology C3 - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 T1 - Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere SP - 309 EP - 315 UR - https://hdl.handle.net/21.15107/rcub_veterinar_3850 ER -
@conference{ author = "Pavlićević, Nataša and Baltić, Milan Ž. and Dimitrijević, Mirjana and Đorđević, Vesna and Marković, Radmila and Mirilović, Milorad", year = "2013", abstract = "Sustainability of cold smoked fish products, can be defined as the period of time between the packing of food and which the product is safe for the consumers' health and, its organoleptic characteristics nutritional value are invariable and acceptable for consumers. This demand is largely achieved by packing fish product in vacuum or in modified atmosphere. The aim of our study was to show the changes of selected sensory characteristics of cold smoked trout packed in a vacuum and modified atmosphere. In experiment, two groups of trout are formed. The first group was vacuumed (group I) and the second one is packaged in a gas mixture with 90% CO2 and 10% N2 (group II). Average scores of color intensity of group I was identified with statistically significant higher scores. Average scores of odor and taste of the smoke and overall acceptability of group II were significantly higher. Results of experiment show advantages and some potential disadvantages of packing cold smoked trout in modified atmosphere.", publisher = "Belgrade : Institute of Meat Hygiene and Technology", journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013", title = "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere", pages = "309-315", url = "https://hdl.handle.net/21.15107/rcub_veterinar_3850" }
Pavlićević, N., Baltić, M. Ž., Dimitrijević, M., Đorđević, V., Marković, R.,& Mirilović, M.. (2013). Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 Belgrade : Institute of Meat Hygiene and Technology., 309-315. https://hdl.handle.net/21.15107/rcub_veterinar_3850
Pavlićević N, Baltić MŽ, Dimitrijević M, Đorđević V, Marković R, Mirilović M. Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:309-315. https://hdl.handle.net/21.15107/rcub_veterinar_3850 .
Pavlićević, Nataša, Baltić, Milan Ž., Dimitrijević, Mirjana, Đorđević, Vesna, Marković, Radmila, Mirilović, Milorad, "Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):309-315, https://hdl.handle.net/21.15107/rcub_veterinar_3850 .