TY  - JOUR
T1  - The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (<I>Sarda sarda</I>) Stored at 4°C
AU - , Hunkar Avni Duyar AU - , Mehmet Emin Erdem AU - , Serap Samsun AU - , Ferhat Kalayci 
JO  - Journal of Animal and Veterinary Advances
VL  - 7
IS  - 9
SP  - 1117
EP  - 1122
PY  - 2008
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2008.1117.1122
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2008.1117.1122
KW  - Sarda sarda
KW  -smoking
KW  -vacuum-packed
KW  -quality indicators
KW  -B[a]P
KW  -self life
AB  - 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).
ER  -