An Investigaton on the Deterioration of Packaged Chicken Doner

Abstract

The aim of this study was to investigate the deterioration in packaged chicken doner related to microbiological and chemical analyses when stored under normal, vacuum and modified atmospheric (MAP) conditions at 0, 10 and 200C temperatures. For each storage temperature 16 samples of freshly cooked doner were taken each one packaged with 100 g Polypropylene (PP) packages. The results were evaluated according to Salmonella spp; Listeria monocytogenes, total volatile nitrogen (TVN) and pH for each sample and temperature were analyzed in two days intervals in duplicate according to Turkish food regulation. The deterioration value related with microbial and chemical analysis were reached within 20, 14 and 7 days at 00C under modified atmospheric (MAP), vacuum and normal storage conditions respectively but it was deteriorated in one day when stored at 200C at any storage conditions