{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,3]],"date-time":"2025-12-03T13:40:14Z","timestamp":1764769214891,"version":"3.46.0"},"reference-count":52,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,8,5]],"date-time":"2025-08-05T00:00:00Z","timestamp":1754352000000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The sauce of sturgeon gut converts waste into value. Therefore, this study aimed to produce sauce from sturgeon gut using traditional fermentation methods and their packing in pottery, wooden, and plastic containers. The sauce packed in plastic was the control. This study assessed the effects of storage containers on the physical, chemical, microbial, sensory properties, and shelf life of sturgeon gut sauce. The fermentations were done at 30\u00b0C\u201335\u00b0C for 6\u2009months. Coliform,\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    , molds, yeasts, and aflatoxins were not detected in both control and test samples. The highest protein (13.45%) and ash values (41.98%) were found in the pottery treatment (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u20090.05). Protein hydrolysis was highest in the sauce control (90%) compared to the test samples in the wooden and pottery containers (70%) (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u20090.05). Specific gravity (3.92) and soluble solids (34.94\u00b0Brix) values were significantly higher in sauce stored in plastic containers (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u20090.05). Moisture content was also highest in the plastic (47.93%) and lowest in the pottery treatments (41.29%) (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u20090.05). Total bacterial counts were below acceptable levels for all samples but were highest for the plastic (5.57 log CFU\/g) (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u20090.05). Peroxide value (4.53 meq\/kg oil) and Total Volatile Basic Nitrogen (94.52 mg\/100 g) showed considerable change in plastic\u2010stored treatment compared with the other treatments (\n                    <jats:italic>p<\/jats:italic>\n                    &lt;\u20090.05). Sensory assay and overall acceptability suggested that sauces kept in pottery containers were better. In conclusion, pottery containers present better preservation of nutritional and sensory properties and are more economical, making them an acceptable option for fermenting and storing sturgeon gut sauce.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70748","type":"journal-article","created":{"date-parts":[[2025,8,5]],"date-time":"2025-08-05T11:35:18Z","timestamp":1754393718000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Investigation of the Effects of Plastic, Pottery, and Wooden Containers on the Microbial, Chemical, Sensory Quality, and Shelf Life of Sturgeon (\n                    <i>Acipenseridae<\/i>\n                    ) Gut Sauce"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5277-5834","authenticated-orcid":false,"given":"Mina","family":"Seifzadeh","sequence":"first","affiliation":[{"name":"National Fish Processing Research Center, Inland Water Aquaculture Research Institute Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization  Anzali Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anosheh","family":"Koochakian Sabour","sequence":"additional","affiliation":[{"name":"National Fish Processing Research Center, Inland Water Aquaculture Research Institute Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization  Anzali Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ali","family":"Raoufi","sequence":"additional","affiliation":[{"name":"Student Research Committee, Department of Medicine, Faculty of Medicine, Tonekabon Branch Islamic Azad University  Tonekabon Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,8,5]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109996"},{"volume-title":"Food Sampling and Preparation of Sample Homogenate","year":"2003","author":"Andrews W. 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