Show simple item record

Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na očuvanje senzornih svojstava odrezaka šarana (Cyprinus carpio)

dc.creatorBabić, Jelena
dc.creatorMilijašević, Milan
dc.creatorDimitrijević, Mirjana
dc.date.accessioned2020-06-03T13:59:21Z
dc.date.available2020-06-03T13:59:21Z
dc.date.issued2015
dc.identifier.issn0494-9846
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1258
dc.description.abstractThe aim of this study was to examine the impact of packaging in modified atmosphere and vacuum on changes of selected sensory characteristics of carp filets (colour and consistency of meat, the smell of and overall acceptability) and to determine the most suitable gas mixtures for the packing of freshwater fish species. For the purposes of this study, three groups of carp filet samples were formed. The first two groups were packed in modified atmosphere with different gas ratios: 60% CO2 + 40% N2 (Group I) and 40% CO2 + 60% N2 (Group II), while Group III was packaged in a vacuum. All samples were stored in the same conditions, at a temperature of +3°C, and subsequently on day 0, 4, 7, 9, 12 and 15 of storage, tests were performed. Test results showed that the samples packaged in atmosphere with 60% carbon dioxide and 40% N2 remained unchanged until the day 12, and the samples packaged in an atmosphere with 40% carbon dioxide and 60% N2 to the day 9 of storage. Carp filets packaged in vacuum remained unchanged until the day 7 of storage. Modified Atmosphere Packaging, especially in an atmosphere with 60% carbon dioxide and 40% N2, can significantly extend the viability of carp filets.en
dc.description.abstractCilj ovih istraživanja bio je da se ispita uticaj pakovanja u modifikovanoj atmosferi i vakuumu na promene odabranih senzornih karakteristika odrezaka šarana (boja i konzistencija mesa, miris odrezaka i ukupna prihvatljivost) i da se ustanovi najprihvatljivija smeša gasova za pakovanje ove slatkovodne vrste ribe. Za potrebe ovog istraživanja, formirane su tri grupe uzoraka odrezaka šarana. Prve dve grupe upakovane su u modifikovanu atmosferu sa različitim odnosom gasova: 60% CO2 + 40% N2 (I grupa) i 40% CO2 + 60% N2 (II grupa), dok je III grupa upakovana u vakuum. Svi uzorci su čuvani pri istovetnim uslovima na temperaturi od +3°C, a zatim su nultog, četvrtog, sedmog, devetog, dvanaestog i petnaestog dana čuvanja obavljena ispitivanja. Rezultati ispitivanja pokazali su da uzorci pakovani u atmosferu sa 60% ugljen-dioksida i 40% N2 ostaju nepromenjeni do dvanaestog, a uzorci pakovani u atmosferu sa 40% ugljen-dioksida i 60% N2 do devetog dana čuvanja. Odresci šarana upakovani u vakuum ostaju nepromenjeni do sedmog dana čuvanja. Pakovanjem u modifikovanoj atmosferi, naročito u atmosferi sa 60% ugljen-dioksida i 40% N2, može značajno da se produži održivost odrezaka šarana.sr
dc.publisherInstitut za higijenu i tehnologiju mesa, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31011/RS//
dc.rightsopenAccess
dc.sourceTehnologija mesa
dc.subjectcarp fi letsen
dc.subjectsensory propertiesen
dc.subjectsustainabilityen
dc.subjectmodified atmosphere (MAP)en
dc.subjectodresci šaranasr
dc.subjectsenzorna svojstvasr
dc.subjectodrživostsr
dc.subjectmodifikovana atmosfera (MAP)sr
dc.titleThe impact of packaging in modified atmosphere and vacuum on preservation of sensory properties of carp filets (Cyprinus carpio)en
dc.titleUticaj pakovanja u modifikovanoj atmosferi i vakuumu na očuvanje senzornih svojstava odrezaka šarana (Cyprinus carpio)sr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractМилијашевић, Милан; Димитријевић, Мирјана; Бабић, Јелена;
dc.citation.volume56
dc.citation.issue1
dc.citation.spage58
dc.citation.epage66
dc.citation.other56(1): 58-66
dc.citation.rankM51
dc.identifier.doi10.5937/tehmesa1501058B
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/232/1257.pdf
dc.identifier.rcubconv_515
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record