Effects of high-oxygen modified atmosphere packaging on the microbiological quality and shelf life of tekirdag korte: A turkish type meatball


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Bingo E. B. , Çolak H. , Çetin Ö. , Kahraman T. , Hampikyan H., Ergun O.

Journal of Animal and Veterinary Advances, cilt.11, sa.17, ss.3148-3155, 2012 (SCI Expanded İndekslerine Giren Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Konu: 17
  • Basım Tarihi: 2012
  • Doi Numarası: 10.3923/javaa.2012.3148.3155
  • Dergi Adı: Journal of Animal and Veterinary Advances
  • Sayfa Sayıları: ss.3148-3155

Özet

Effects of different concentrations of O2/CO2/N2 in modified atmosphere packaging on the microbiological quality and shelf-life of Tekirdag kofte (a Turkish type meatball) was investigated. For this pwpose, meatballs were separately packaged under aerobic and various gas mixture conditions of 80:20:0, 60:20:20,70:30:0 and60:40:0/O2:CO2:N2. Packages were stored at refrigerator temperature (4±1°C) for 12 days and examined microbiologically comparing with pH and oxidative changes during storage. As a result, the quality and shelf-life of meatballs under various gas compositions were improved; microbial growth was delayed due to increasing level of CO2 usage and shelf-life was increased by up to 8 days. © Medwell Joumals, 2012.