Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive

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dc.contributor.authorDeğirmencioğlu, Nurcan
dc.contributor.authorDeğirmencioğlu, Ali
dc.contributor.buuauthorGürbüz, Ozan
dc.contributor.buuauthorŞahan, Yasemin
dc.contributor.buuauthorÖzbey, Hasan
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0001-7871-1628tr_TR
dc.contributor.researcheridABE-6748-2020tr_TR
dc.contributor.scopusid8528582100tr_TR
dc.contributor.scopusid25629856600tr_TR
dc.contributor.scopusid37114041500tr_TR
dc.date.accessioned2022-01-10T08:34:10Z
dc.date.available2022-01-10T08:34:10Z
dc.date.issued2011-11
dc.description.abstractThe 'Gemlik' olive, grown in Turkey, is the main variety used in the production of commercial table olives. The aim of the present work was to determine the effect on sensory qualities of dry-salted olives of the 'Gemlik' cultivar packed with vacuum sealing or modified atmosphere packaging and stored at 4 or 20 degrees C. Storage temperature did not have a significant effect on the sensory profile (p>0.05). However, with the exception of the color attribute, somewhat higher overall scores were given to samples stored at 4 degrees C. In both vacuum sealing and modified atmosphere packaging (MAP) samples stored at 4 degrees C, the lack of oxygen and dipping the olives in 10 ppm chlorine solution before dry-salting, prevented the growth of yeast and mold and therefore both rancidity and softness attributes scored higher points by panelists.en_US
dc.identifier.citationDeğirmencioğlu, N. vd. (2011). "Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive". Food Science and Biotechnology, 20(5), 1307-1313.en_US
dc.identifier.endpage1313tr_TR
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue5tr_TR
dc.identifier.scopus2-s2.0-84857512915tr_TR
dc.identifier.startpage1307tr_TR
dc.identifier.urihttps://doi.org/10.1007/s10068-011-0180-9
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs10068-011-0180-9
dc.identifier.urihttp://hdl.handle.net/11452/23961
dc.identifier.volume20tr_TR
dc.identifier.wos000296608300018
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science and Technology-Kosfosten_US
dc.relation.collaborationYurt içitr_TR
dc.relation.journalFood Science and Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectDry-salted oliveen_US
dc.subjectModified atmosphere packaging (MAP)en_US
dc.subjectVacuum sealingen_US
dc.subjectStorage temperatureen_US
dc.subjectSensoryen_US
dc.subjectNaturally black olivesen_US
dc.subjectModified atmosphereen_US
dc.subjectChlorinated wateren_US
dc.subjectTemperatureen_US
dc.subjectProfileen_US
dc.subjectStorageen_US
dc.subjectYeastsen_US
dc.subjectOilen_US
dc.subjectOleaceaeen_US
dc.subjectFood storageen_US
dc.subjectSealing (closing)en_US
dc.subjectChlorine solutionen_US
dc.subjectColor attributesen_US
dc.subjectSensoryen_US
dc.subjectSensory profilesen_US
dc.subjectSensory qualitiesen_US
dc.subjectStorage temperaturesen_US
dc.subjectTable olivesen_US
dc.subjectVacuum sealingen_US
dc.subjectModified atmosphere packagingen_US
dc.subject.scopusOlea; Lactobacillus Pentosus; Starter Culturesen_US
dc.subject.wosFood science & technologyen_US
dc.titleEffect of MAP and vacuum sealing on sensory qualities of dry-salted oliveen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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