Publication:
Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

dc.contributor.authorDeǧirmencioǧlu, Nurcan
dc.contributor.buuauthorGöçmen, Duygu
dc.contributor.buuauthorİnkaya, Ayşe Neslihan
dc.contributor.buuauthorAydın, Emine
dc.contributor.buuauthorGüldaş, Metin
dc.contributor.buuauthorGönenç, Sertaç
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentKaracabey Meslek Yüksekokulu
dc.contributor.departmentTarım Ekonomisi Bölümü
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.departmentGıda Teknolojisi Ana Bilim Dalı
dc.contributor.orcid0000-0002-5187-9380
dc.contributor.orcid0000-0003-2084-7076
dc.contributor.orcid0000-0001-9635-4791
dc.contributor.researcheridU-1332-2019
dc.contributor.scopusid55967047900
dc.contributor.scopusid35810492100
dc.contributor.scopusid36150355600
dc.contributor.scopusid35617778500
dc.contributor.scopusid55909443000
dc.date.accessioned2022-01-05T10:49:54Z
dc.date.available2022-01-05T10:49:54Z
dc.date.issued2011-04
dc.description.abstractEffects of modified atmosphere packaging (MAP) and potassium sorbate (PS) on total viable count (TVC) and yeast and mould counts (YMC) in sliced bread during storage were investigated. Gas combinations of air (control), 100% N-2 (A), 70% N-2:30% CO2 (B), 50% N-2:50% CO2 (C), 30% N-2:70% CO2 (D) and 100% CO2 (E) and PS concentrations of 0, 0.15 and 0.30% were tested during 21 days of storage at ambient conditions (20 +/- 2 degrees C and 60 +/- 2% RH). At the end of 21 days in all samples both with and without PS, the lowest YMC were in E. In air packed control without PS and with 0.15% PS, mould developed after 14 days storage. In addition to this, none of samples in all MAP treatments presented signs of mold at the end of the storage period (21 days). Similarly, E was the most effective treatment for the inhibition of bacteria. Also, it is concluded that 100 CO2 atmospheres in MAP treatments and 0.15% PS addition to bread dough were sufficient for YM growth inhibition in sliced bread, in terms of human health. However, TVC was under 3 log cfu/g in only sample packaged with E and containing 0.30% PS until day 14.
dc.identifier.citationDeğirmencioğlu, N. vd. (2011). "Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread". Journal of Food Science and Technology-Mysore, 48(2), 236-241.
dc.identifier.endpage241
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue2
dc.identifier.pubmed23572740
dc.identifier.scopus2-s2.0-79958804866
dc.identifier.startpage236
dc.identifier.urihttps://doi.org/10.1007/s13197-010-0156-4
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-010-0156-4
dc.identifier.urihttp://hdl.handle.net/11452/23869
dc.identifier.volume48
dc.identifier.wos000287842500015
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherSpringer India
dc.relation.collaborationYurt içi
dc.relation.journalJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood science & technology
dc.subjectBread
dc.subjectModified atmosphere packaging
dc.subjectPotassium sorbate
dc.subjectMicrobiological characteristics
dc.subjectShelf-life extension
dc.subjectFungal growth
dc.subjectWheat
dc.subjectInhibition
dc.subjectOxygen
dc.subjectBacteria (microorganisms)
dc.subjectCarbon dioxide
dc.subjectFood preservation
dc.subjectFood products
dc.subjectMolds
dc.subjectPotassium
dc.subjectAmbient conditions
dc.subjectBread
dc.subjectBread dough
dc.subjectGrowth inhibition
dc.subjectHuman health
dc.subjectMicrobiological characteristics
dc.subjectModified atmosphere
dc.subjectPotassium sorbate
dc.subjectPotassium sorbates
dc.subjectStorage periods
dc.subjectTotal viable counts
dc.subjectModified atmosphere packaging
dc.subject.scopusFrozen Dough; Breads; Glutens
dc.subject.wosFood science & technology
dc.titleInfluence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.contributor.departmentKaracabey Meslek Yüksekokulu/Gıda Teknolojisi Ana Bilim Dalı
local.contributor.departmentZiraat Fakültesi/Tarım Ekonomisi Bölümü
local.indexed.atScopus
local.indexed.atWOS

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