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Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 3 | Page No.: 412-417
DOI: 10.3923/pjn.2008.412.417
 
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Determination of the Shelf-Life of Trout (Oncorhynchus mykiss) Raw Meatball That Packed under Modified Atmosphere

Tacnur Baygar, Nuray Erkan, Suhendan Mol, Ozkan Ozden, Didem Ucok and Yasemin Yildirim

Abstract:
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.
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How to cite this article:

Tacnur Baygar, Nuray Erkan, Suhendan Mol, Ozkan Ozden, Didem Ucok and Yasemin Yildirim, 2008. Determination of the Shelf-Life of Trout (Oncorhynchus mykiss) Raw Meatball That Packed under Modified Atmosphere. Pakistan Journal of Nutrition, 7: 412-417.

DOI: 10.3923/pjn.2008.412.417

URL: https://scialert.net/abstract/?doi=pjn.2008.412.417

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