THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”

Abstract

Changes in biochemical and sensory attributes of Turk-ish traditional salted dried fish products "çiroz" during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and micro-biological analyses were carried monthly during storage. According to sensory analysis and TVB-N results, the samples of çiroz packaged active and vacuum, spoilt on the 6 th months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed similarity in both groups of samples. Microbiological findings did not exceed limit values during storage in both groups. When comparing two types of packaging, it is concluded that the active package, which is a new approach , may be an alternative to vacuum packaging. This was determined by the study; oxygen-absorbing systems could be used to pack fish products sensitive to oil oxidation.