Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2000 / Cilt: 24 - Sayı: 6
The Effect of Modified Atmosphere Packaging (MAP) on the Shelf? life of Marinated and Breaded Rainbow Trout
- Sayfa
- 585–591
- DOI
- —
Özet
The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored in 3 groups. These were the control (air), group A (5% O2 + 35% CO2 + 60% N2 ), and group B (30% CO2 + 70% N2 ). According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 90th day and the A and B groups spoiled after the 120th day of storage. The results showed that modified atmosphere technology in extending to extend the shelf- life of this product.
Abstract
The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored in 3 groups. These were the control (air), group A (5% O2 + 35% CO2 + 60% N2 ), and group B (30% CO2 + 70% N2 ). According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 90th day and the A and B groups spoiled after the 120th day of storage. The results showed that modified atmosphere technology in extending to extend the shelf- life of this product.