Modifiye atmosferle paketlemenin (MAP) paneli alabalık marinatlarının raf ömrü üzerine etkisi

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% $O_2$ + 35% $CO_2$ + 60% $N_2$ ), and group B (30% $CO_2$ + 70% $N_2$ ). 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.