TY  - CONF
AU  - Đorđević, Jasna
AU  - Pavlicević, N.
AU  - Bošković, Marija
AU  - Janjić, Jelena
AU  - Glišić, Milica
AU  - Starcević, M.
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1532
AB  - Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3 degrees C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50% CO2/50%N-2 (MAP1) and 90% CO2/10%N-2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2).
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout
VL  - 85
SP  - UNSP 012084
DO  - 10.1088/1755-1315/85/1/012084
ER  - 

@conference{
author = "Đorđević, Jasna and Pavlicević, N. and Bošković, Marija and Janjić, Jelena and Glišić, Milica and Starcević, M. and Baltić, Milan Ž.",
year = "2017",
abstract = "Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3 degrees C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50% CO2/50%N-2 (MAP1) and 90% CO2/10%N-2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2).",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout",
volume = "85",
pages = "UNSP 012084",
doi = "10.1088/1755-1315/85/1/012084"
}

Đorđević, J., Pavlicević, N., Bošković, M., Janjić, J., Glišić, M., Starcević, M.,& Baltić, M. Ž.. (2017). Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012084.
https://doi.org/10.1088/1755-1315/85/1/012084

Đorđević J, Pavlicević N, Bošković M, Janjić J, Glišić M, Starcević M, Baltić MŽ. Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012084.
doi:10.1088/1755-1315/85/1/012084 .

Đorđević, Jasna, Pavlicević, N., Bošković, Marija, Janjić, Jelena, Glišić, Milica, Starcević, M., Baltić, Milan Ž., "Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012084,
https://doi.org/10.1088/1755-1315/85/1/012084 . .