Journals / Journal of Food and Health Science / 2015 / Cilt: 1 - Sayı: 4
Shelf Life Under The Refrigerator (4 ±2°C) Conditions of Mussels (Mytilus galloprovincialis, Lamarck 1819) Packaged With Modified Atmosphere
- Pages
- 185–198
- DOI
- —
Abstract
In this study, mussels cultivated in the Black Sea-Sinop re-gion which were taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. First group was packaged with modified atmosphere packa-ging (MAP) (%75CO2+%25N2) while the second group by vacuum packing and then both of them were stored at refrige-rator temperature (4 ±2°C) for 21 days. It is aimed to deter-mine the shelf life of mussel by physical, sensory, chemical, microbiological analysis during the storage period. Accor-ding to the results, the quality of mussel's meat was better invacuum packaging than MAP but the weight loss was higher at vacuum packaging because of pressure. Results of total vo-latile basic-nitrogen (TVB-N), trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA), sensory analysis and the number of psychrophilic and mesophilic bacteria were si-milar and it was determined that the mussels became incon-sumable at 21th day and 15th day in vacuum packed and MAP group, respectively (p
Özet
Çalışmada, Karadeniz-Sinop Bölgesinde yetiştirilen midyeler (Mytilus galloprovincialis, L. 1819) kabuklarından ayrılıp, bysuss ipliklerinden temizlenerek modifiye atmosfer paketleme (MAP) ve (%75CO2+%25N2) vakum ile paketlenip 4 ±2°C'de 21 gün boyunca muhafazaya alınmıştır. Depolama süresince fiziksel, kimyasal, duyusal ve mikrobiyolojik analizler yapılarak midyelerin raf ömrünün tespiti amaçlanmıştır. Tüm analiz sonuçlarına göre vakum paketlemenin modifiye atmosfer (MA) ile paketlemeye göre midye eti kalitesi üzerinde daha etkili olduğu (p