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dc.creatorĐorđević, Jasna
dc.creatorPavličević, Nataša
dc.creatorBošković, Marija
dc.creatorBaltić, Tatjana
dc.creatorIvanović, Jelena
dc.creatorGlamočlija, Nataša
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:07:16Z
dc.date.available2020-06-03T14:07:16Z
dc.date.issued2016
dc.identifier.issn2466-4812
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1370
dc.description.abstractThe 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.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31011/RS//
dc.rightsopenAccess
dc.sourceMeat technology
dc.subjecttrouten
dc.subjectsmokingen
dc.subjectpackagingen
dc.subjectstorageen
dc.subjectsensory propertiesen
dc.titleSensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphereen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractПавличевић, Наташа; Балтић, Милан Ж.; Ђорђевић, Јасна; Ивановић, Јелена; Гламочлија, Наташа; Балтић, Татјана; Бошковић, Марија;
dc.citation.volume57
dc.citation.issue2
dc.citation.spage141
dc.citation.epage149
dc.citation.other57(2): 141-149
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/336/1369.pdf
dc.identifier.rcubconv_1237
dc.type.versionpublishedVersion


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