文章基本信息

标题：Determination of the Shelf-Life of Trout ( Oncorhynchus mykiss ) Raw Meatball That Packed under Modified Atmosphere
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作者：Tacnur Baygar ; Nuray Erkan ; Suhendan Mol 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2008
卷号：7
期号：3
页码：412-417
DOI：10.3923/pjn.2008.412.417
出版社：Asian Network for Scientific Information
摘要：Raw meatball is a traditional food in Turkey which is produced by mixing and kneading of various ingredients. There isn`t any thermal inactivation process during the production. Because of high initial microbial load and absence of a pasteurization process and because of its raw consumption, raw meatball has high risk of microbial infection. In this study, it is aimed to detect the shelf-life of trout ( Oncorhynchus mykiss ) raw meatball that was packed under 3 different conditions; Control Group, MAP1 (GroupA) and MAP2 (GroupB). Sensory, pH and microbiological analyses were done during the study. According to the results, it has been determined that the Control (%100 air) samples saved their freshness until 5th day, the MAP1 (5% O₂+ 35% CO₂+ 60% N₂) and the MAP2 (5% O₂+ 25% CO₂+ 70% N₂) groups saved their freshness until 9th. These two groups showed no difference between themselves about storage.