Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince.
This paper reports the effect of different concentrations of CO2/N2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 ± 1℃. The gas mixtures were used as follows; 60%CO2 + 40%N2 (B), 75%CO2 + 25%N2 (C), 40%CO2 + 60%N2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO2 The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively.
School of Tourism and Hotel Management, Department of Food & Beverage Management, Sinop University, Sinop, Turkey demetkocatepe@hotmail.com.
Demet
D
Kocatepe
Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, Turkey.
Hülya
H
Turan
Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, Turkey.
Can Okan
CO
Altan
Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, Turkey.
Irfan
I
Keskin
Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, Turkey.
Asuman
A
Ceylan
D000818:Animals; D002245:Carbon Dioxide / Q000032:analysis; D015169:Colony Count, Microbial; D003116:Color; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D009584:Nitrogen / Q000032:analysis; D017686:Oncorhynchus mykiss / Q000382:microbiology*; D017747:Seafood / Q000032:analysis; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D002245:Carbon Dioxide; D009584:Nitrogen
Trout mince; color; microbiological properties; modified atmosphere packaging; oxidation stability; sensorial