Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
2016
Autori
Đorđević, JasnaPavličević, Nataša
Bošković, Marija
Baltić, Tatjana
Ivanović, Jelena
Glamočlija, Nataša
Baltić, Milan Ž.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets.
Ključne reči:
trout / smoking / packaging / storage / sensory propertiesIzvor:
Meat Technology, 2016, 57, 2, 141-149Izdavač:
- Institute of meat hygiene and technology, Belgrade
Finansiranje / projekti:
- Uticaj kvaliteta komponenata u ishrani ciprinida na kvalitet mesa, gubitke i ekonomičnost proizvodnje (RS-MESTD-Technological Development (TD or TR)-31011)
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Đorđević, Jasna AU - Pavličević, Nataša AU - Bošković, Marija AU - Baltić, Tatjana AU - Ivanović, Jelena AU - Glamočlija, Nataša AU - Baltić, Milan Ž. PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1370 AB - The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere VL - 57 IS - 2 SP - 141 EP - 149 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1370 ER -
@article{ author = "Đorđević, Jasna and Pavličević, Nataša and Bošković, Marija and Baltić, Tatjana and Ivanović, Jelena and Glamočlija, Nataša and Baltić, Milan Ž.", year = "2016", abstract = "The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere", volume = "57", number = "2", pages = "141-149", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1370" }
Đorđević, J., Pavličević, N., Bošković, M., Baltić, T., Ivanović, J., Glamočlija, N.,& Baltić, M. Ž.. (2016). Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(2), 141-149. https://hdl.handle.net/21.15107/rcub_veterinar_1370
Đorđević J, Pavličević N, Bošković M, Baltić T, Ivanović J, Glamočlija N, Baltić MŽ. Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere. in Meat Technology. 2016;57(2):141-149. https://hdl.handle.net/21.15107/rcub_veterinar_1370 .
Đorđević, Jasna, Pavličević, Nataša, Bošković, Marija, Baltić, Tatjana, Ivanović, Jelena, Glamočlija, Nataša, Baltić, Milan Ž., "Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere" in Meat Technology, 57, no. 2 (2016):141-149, https://hdl.handle.net/21.15107/rcub_veterinar_1370 .