Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat
Özet
The amount of nitrite in sliced-pastirma made, from fresh or frozen (which was stored at -18 degrees C for 240 days and then thawed at 10 degrees C for 24 h) M. Longissimus dorsi muscle was determined. Sliced-pastirrria samples were stored in modified atmosphere packages (50% N-2 + 50% CO2) at 4 and 10 degrees C for 150 days, and the amount of residual nitrite was measured after 0, 30, 60, 90, and 150 days of storage. The residual nitrite of pastirma samples made with frozen/thawed meat was higher than that of the pastirma made from fresh meat at both 0 day and at the end of the storage (150 days). The storage temperature (p < 0.01), storage period (p < 0.01) and the storage period x the storage temperature interaction (p < 0.01) had significant effects on the amount of the residual nitrite. (c) 2004 Elsevier Ltd. All rights reserved.
Anahtar kelimeler
Atıf için künye
Aksu, M. İ., Kaya, M., & Ockerman, H. (2005). Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat. FOOD CHEMISTRY, 93(2), 237–242. https://doi.org/10.1016/j.foodchem.2004.09.018
BibTeX
@article{aksu2005-273830,
author = {Aksu, Muhammet İrfan and Kaya, Mükerrem and Ockerman, Hw},
title = {Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat},
journal = {FOOD CHEMISTRY},
year = {2005},
volume = {93},
number = {2},
pages = {237--242},
issn = {0308-8146},
doi = {10.1016/j.foodchem.2004.09.018},
url = {https://akademik.atauni.edu.tr/yayinlar/273830-effect-of-modified-atmosphere-packaging-storage-period-and-storage-temperature}
}