AI Summary & Key Takeaways
AI InsightResults showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from "first quality" to "not consumed" on month 11 of storage at 2 ± 2 °C as compared to vacuum packaging (7th month).
📌 3 Key Takeaways
Abstract
This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) by different gas mixtures (70% CO2 / 30% N2 = M1, 50% CO2 / 50% N2 = M2) on the potential quality index, shelf-life and histamine formation in marinated anchovies during the storage at 2 ± 2 °C. Results showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from "first quality" to "not consumed" on month 11 of storage at 2 ± 2 °C as compared to vacuum packaging (7th month). The levels of TVB-N, histamine and microbial load in the samples from both of the packaging methods were under the limits given in Turkish Food Codex. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2 ± 2 °C. Marinated anchovies under MAP conditions were edible until the 11th month of storage. The shelf-lifes of marinated anchovies could be extended 4 months by MAP, as compared to vacuum packaging (7th month), and the two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf lifes.
Özet
This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) by different gas mixtures (70% CO2 / 30% N2 = M1, 50% CO2 / 50% N2 = M2) on the potential quality index, shelf-life and histamine formation in marinated anchovies during the storage at 2 ± 2 °C. Results showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from "first quality" to "not consumed" on month 11 of storage at 2 ± 2 °C as compared to vacuum packaging (7th month). The levels of TVB-N, histamine and microbial load in the samples from both of the packaging methods were under the limits given in Turkish Food Codex. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2 ± 2 °C. Marinated anchovies under MAP conditions were edible until the 11th month of storage. The shelf-lifes of marinated anchovies could be extended 4 months by MAP, as compared to vacuum packaging (7th month), and the two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf lifes.