African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 984

Full Length Research Paper

The effect of package types and storage period on characteristics of Tinca tinca

Ramazan Åževik1 and S. OÄŸuz Korkut2
  1Afyon Kocatepe University, Faculty of Engineering, Food Engineering Department, 03200, Afyonkarahisar/Turkey. 2Auaculture Research Institute EÄŸirdir-Isparta/Turkey.
Email: [email protected]

  •  Accepted: 02 November 2009
  •  Published: 30 November 2009

Abstract

 

The aim of this study was the effect of storage periods and package types on chemical changes in kadife fish (Tinca tinca). T. tinca living in rivers and lakes in inlands of Turkey could be source of human nutrition whether it is processed by suitable methods. T. tinca fumigated and vacuum packaged could be definitely proposed as a healthy processed fish product for human consumption. Increases in TBA and TVB-N values assign that vacuumed T. tinca could be safely stored to 60 days as per TBA values and 30 days as per TBV-N. Shelf life as vacuumed package is proposed as 30 days for T. tinca.

 

Key words: Tinca tinca, package, storage, shelf life.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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