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Extension of shelf-life of chub mackerel ( Scomber japonicus Houttuyn 1780) treated with lactic acid

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dc.contributor.authorMetin, Suhendan
dc.contributor.authorErkan, Nuray
dc.contributor.authorVarlik, Candan
dc.contributor.authorAran, Necla
dc.date.accessioned2026-01-25T03:11:10Z
dc.date.issued2001-09-01
dc.description.abstractFresh chub mackerel (Scomber japonicus Houttuyn 1780) fillets were treated with either 0%, 2% or 4% lactic acid solutions, packaged under vacuum, and stored at 4 °C for 12 days. Sensory, chemical, and microbiological analyses were done every 3 days. The control group (0% lactic acid) spoiled after 9 days of storage. The shelf-life of refrigerated fillets increased when they were dipped in acid and these fillets spoiled at the 12th day of storage. It was determined that using lactic acid increased the shelf-life of vacuum-packaged chub mackerel.
dc.description.urihttps://doi.org/10.1007/s002170100362
dc.description.urihttps://dx.doi.org/10.1007/s002170100362
dc.identifier.doi10.1007/s002170100362
dc.identifier.eissn1438-2385
dc.identifier.endpage177
dc.identifier.issn1438-2377
dc.identifier.openairedoi_dedup___::55a1307c8397cd73eb11defe1746b345
dc.identifier.orcid0000-0002-0752-8495
dc.identifier.startpage174
dc.identifier.urihttps://hdl.handle.net/11527/43870
dc.identifier.volume213
dc.publisherSpringer Science and Business Media LLC
dc.relation.ispartofEuropean Food Research and Technology
dc.rightsCLOSED
dc.sdg.typeGoal 6: Clean Water and Sanitation
dc.titleExtension of shelf-life of chub mackerel ( Scomber japonicus Houttuyn 1780) treated with lactic acid
dc.typeArticle
dspace.entity.typePublication

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