Comparative study of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere. [Doctoral dissertation] | Uporedno ispitivanje odabranih parametara kvaliteta u toku skladištenja hladno dimljene pastrmke pakovane u vakuumu i modifikovanoj atmosferi. Doktorska disertacija
2010
Kilibarda, N.
The goal of the researching in the frame of this dissertation was a testing of quality of cold smoked trout packed in two ways - vacuum and modified atmosphere - as well as established an existence of correlation between chosen parameters of hygienic accuracy quality and therefore to provide establishing of possible criterion for cold smoked fish to be evaluated. Also, researching in this disseration's frame has had the goal in showing if, it comparison with packing in vacuum, there are any benefits of cold smoked fish packing in modified atmosphere as well as in determination of the most optimal gas mixtures which would be considered as the best option for packing the cold smoked trout fillets, if we take a look from the aspect of security and quality. For an experiment, there were four groups of trout to be formed. The first group of samples was vacuumed, and the rest of three were packed in three different modified atmospheres: the second group - 50% CO2 + 50% N2, the third group - 60% CO2 +40% N2 and the fourth group - 90% CO2 + 10% N2. During the six week of smoked trout fillets storage on the temperature of 3 deg C, there was a bacteriological status to be followed as well as chemical and physical and chemical properties and sensory features of the finished products.
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