@article{MAKHILLJAVA2008791290,
    title = {The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (<I>Sarda sarda</I>) Stored at 4°C},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {7},
    number = {9},
    pages = {1117-1122},
    year = {2008},
    issn = {1680-5593},
    doi = {javaa.2008.1117.1122},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2008.1117.1122},
    author = {Hunkar Avni Duyar,Mehmet Emin Erdem,Serap Samsun and},
    keywords = {Sarda sarda,smoking,vacuum-packed,quality indicators,B[a]P,self life},
    abstract = {The effect of 2 kinds of wood on quality of hot smoking vacuum-packed Atlantic bonito (<I>Sarda sarda</I>) was investigated during storage at 4°C. The quality changes of samples during storage were evaluated by pH, TVB-N, TMA, TBA and sensory analyses. The contamination of Benzo (a) Pyrene (B[a]P) in smoked fish  samples  were  also  analyzed.  B[a]P was found 0.220±0.35 ppb in samples smoking with mixed woods (Group A) and 0.088±0.21 ppb in samples smoking with apple wood (Group B). Significant differences were observed between group A and B in terms of pH and TVB-N (p&lt;0.05). The TMA and TBA values weren’t significantly different at the end of the storage period. A significant decrease was found in sensory scores of the samples for Group A and Group B after 60 days of storage. There were significant difference between the groups for colour, odour and taste at the end of storage period (p&lt;0.05).}
    }