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Modifiye atmosfer ile paketlemenin etli mantının raf ömrü ve kalite özelliklerine etkisi

Year 2024, Volume: 10 Issue: 1, 64 - 76, 03.01.2024

Esra Akkaya

https://doi.org/10.3153/FH24006

Abstract

Bu çalışmada, modifiye atmosfer paketlemenin buzdolabı koşullarında muhafaza edilen etli mantıların raf ömrü ve kalite özellikleri üzerine etkilerinin araştırılması amaçlanmıştır.
Bu doğrultuda, ön kurutma işlemi (180°C’de 4 dakika) ile nem değeri %34’e düşürülen mantılar farklı gaz karışımları (ortam havası, %80 CO2 + %20 N2, %60 CO2 + %40 N2, %40 CO2 + %60 N2, %20 O2 + %40 CO2 + %40 N2) ile paketlenmiş ve 90 gün süreyle soğuk muhafaza altında tutulmuştur. Mantı örnekleri bu süreçte fiziko-kimyasal, mikrobiyolojik ve duyusal parametreler yönünden analiz edilmiştir. Elde edilen bulgulara göre, hiçbir mantı örneğinde Escherichia coli, sülfit redükte eden anaerob bakteri ve Salmonella spp. tespit edilmemiştir. Toplam aerobik mezofilik mikroorganizma ve küf-maya sayıları tüm muhafaza süresince artış gösterirken, %80 CO2 içeren paketlerde en düşük seviyede seyretmiştir. Ortam havası ile paketlenen örneklerdeki yüksek mikroorganizma sayısı lipid oksidasyon değerleri ile de paralellik göstermiş olup, muhafazanın 60. gününden itibaren duyusal olarak ürünlerin kabul edilebilir sınırların altında kalmasına yol açmıştır. Modifiye atmosfer paketleme uygulamasında paket içindeki artan karbondioksit miktarı, mantıların raf ömrü süresince tekstür ve lezzet özelliklerinin ilk güne yakın değerlerde olmasına katkıda bulunmuştur.
Sonuç olarak, modifiye atmosfer paketleme uygulaması etli mantıların uzun süre kalite özelliklerini koruyarak reyonda kalma sürelerini arttırmış ve tüketiciler tarafından kabul edilebilir olmasına olanak sağlamıştır. Özellikle gaz bileşimindeki artan CO2 miktarı ile koruyucu etki yükselirken, ürünün duyusal özellikleri de muhafaza süresince korunmuş ve ekonomik kayıplar önlenebilmiştir.

Keywords

Mantı MAP Raf ömrü Kalite özellikleri

References

  • Aksu, M.I., Kaya, M., Ockerman, H.W. (2005). Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. Journal of Muscle Foods, 16, 192-206. https://doi.org/10.1111/j.1745-4573.2005.08404.x
  • AMSA (2012). American Meat Science Association. Meat Color Measurement Guidelines. Champaign, Il.
  • AOAC (2005). Official methods of analysis of the Association of the Analytical Chemists (17th Ed.) (Washington). Determination of pH and moisture. Method 940.23 and 950.46B.
  • Aygün, G. (2021). Kinoa ve amarant unu ilavesinin Türk mantısının kalite özelliklerine etkilerinin belirlenmesi. Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Tekirdağ.
  • Biçer, H.G. (2011). Farklı Mantı Çeşitlerinde Mikrobiyolojik Kalite Üzerine Araştırmalar. İstanbul Üniversitesi Sağlık Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
  • Bingol, E.B., Colak, H., Cetin, O., Kahtaman, T., Hampikyan, H., Ergun O. (2012). Effects of high-oxygen modified atmosphere packaging on the microbiological quality and shelf life of Tekirdag kofte: A Turkish type meatball. Journal of Animal and Veterinary Advances, 11(17), 3148-3155. https://doi.org/10.3923/javaa.2012.3148.3155
  • Giorni, P., Battilani, P., Pietri, A., Magan, N. (2008). Effect of aw and CO2 level on Aspergillus flavus growth and aflatoxin production in high moisture maize post-harvest. International Journal of Food Microbiology, 122, 109-113. https://doi.org/10.1016/j.ijfoodmicro.2007.11.051
  • Gökmen, S. (2021). Effect of different thawing methods on quality properties of stuffed pasta (manti). Italian Journal of Food Science, 33(SP1), 170-178. https://doi.org/10.15586/ijfs.v33iSP1.2128
  • Gökmen, S., Çağlar, A. (2021). The effect on sensory quality of the stuffed pasta (mantı) of increased malondialdehyde amount with the UV-C radiation and storage. Fresenius Environmental Bulletin, 30(9), 10586-10591.
  • Han, J. (2005). Innovations in Food Packaging. Elsevier, London: Academic Press. ISBN-10: 0123116325
  • ISO 16649-2 (2001). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli, Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide.
  • ISO 21527-1 (2008). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds-Part 1: Colony count technique in products with water activity greater than 0.95.
  • ISO 4832 (2006). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coliforms, Colony-count technique.
  • ISO 4833-1 (2013). Microbiology of the food chain. Horizontal method for the enumeration of microorganisms-Part 1: Colony count at 30°C by the pour plate technique.
  • ISO 6579-1 (2017). Microbiology of the food chain. Horizontal method for the detection, enumeration and serotyping of Salmonella, Part 1: Detection of Salmonella spp.
  • ISO 6887-1 (2017). Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part 1: General rules for the preparation of the initial suspension and decimal dilutions.
  • ISO 6888-1 (2021). Microbiology of the food chain. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Part 1: Method using Baird-Parker agar medium.
  • ISO 7937 (2004). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of Clostridium perfringens, Colony-count technique.
  • ISO 8586 (2023). Sensory analysis. Selection and training of sensory assessors.
  • Kasar, H. (2022). Mikrodalga plazma teknolojisi ve gıda/yemek sanayinde kullanımı: Mantı örneği. Karamanoğlu Mehmetbey Üniversitesi, Sosyal Bilimler Enstitüsü, Yüksek Lisans Tezi, Karaman.
  • Kızılırmak Esmer, O., Irkin, R., Değirmencioğlu, N., Değirmencioğlu, A. (2011). The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat Science, 88, 221-226. https://doi.org/10.1016/j.meatsci.2010.12.021
  • Kocabaş, A., Gökmen, S. (2017). Lipid peroxidation and its antimicrobial effect in foods. Science within Food: Up-to-date Advances on Research and Educational Ideas. 164.
  • Shrestha, S., Min, Z. (2006). Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere. Journal of Food Engineering, 72, 254-260. https://doi.org/10.1016/j.jfoodeng.2004.12.004
  • Sitti, S. (2011). Vakum ve modifiye atmosfer ambalajlamanin Kayseri mantısının bazı kalite nitelikleri üzerine etkisi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Kayseri.
  • Uzunlu, S. (2019). Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı. Food Science and Technology, 39(1), 203-209. https://doi.org/10.1590/fst.01118
  • Uzunlu, S., Var, I. (2016). Effect of modified atmosphere packaging on the refrigerated storage of mantı. Turkish Journal of Agriculture-Food Science and Technology, 4(1), 36-40. https://doi.org/10.24925/turjaf.v4i1.36-40.535
  • Yılmaz, I., Demirci, M. (2010). Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball. Food Science and Technology International, 16(3), 259-265. https://doi.org/10.1177/1082013210366779
  • Yücetepe, A. (2011). Modifiye atmosferde ambalajlamanın etli mantının kalitesi üzerine etkileri. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
  • Yücetepe, A., Güneş, G. (2016). Quality of ‘Mantı’ (Meat-Filled Pasta Product) as affected by modified atmosphere packaging during refrigerated storage. Journal of Food and Health Science, 2, 189-198. https://doi.org/10.3153/JFHS16020

Effect of modified atmosphere packaging on shelf-life and quality characteristics of meat pasty (mantı)

Year 2024, Volume: 10 Issue: 1, 64 - 76, 03.01.2024

Esra Akkaya

https://doi.org/10.3153/FH24006

Abstract

This study aimed to evaluate the effects of modified atmosphere packaging on the shelf-life and quality characteristics of mantı (a meat-filled pasta product) stored in refrigerator conditions.
In this direction, mantı, whose humidity value is reduced to 34% with the pre-drying process, were packaged with different gas mixtures (ambient air, 80% CO2 + 20% N2, 60% CO2 + 40% N2, 40% CO2 + 60% N2, 20% O2 + 40% CO2 + 40% N2) and kept in cold storage for 90 days. In this process, mantı samples were analysed regarding physico-chemical, microbiological, colour and sensory parameters. According to the findings, Escherichia coli, sulfide-reducing anaerobic bacteria and Salmonella spp. were not detected. While total aerobic mesophilic microorganism and mould yeast counts increased throughout storage, they were lowest in packages containing 80% CO2. The high count of microorganisms in the samples packaged with ambient air also showed parallelism with the lipid oxidation values, causing the products to remain below acceptable sensory levels starting from the 60th day of storage. In the modified atmosphere packaging application, the increased amount of carbon dioxide in the package ensured that the texture and flavour properties of the mantı were preserved close to the first day during their shelf life.
As a result, the modified atmosphere packaging application preserved the quality characteristics of mantı for a long time, increased their stay in the aisle and allowed them to be acceptable to consumers. While the protective effect increased, especially with the increasing amount of CO2 in the gas composition, the product's sensory properties were also preserved during storage, and economic losses could be prevented.

Keywords

Mantı MAP Shelf-life Quality characteristics

References

  • Aksu, M.I., Kaya, M., Ockerman, H.W. (2005). Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. Journal of Muscle Foods, 16, 192-206. https://doi.org/10.1111/j.1745-4573.2005.08404.x
  • AMSA (2012). American Meat Science Association. Meat Color Measurement Guidelines. Champaign, Il.
  • AOAC (2005). Official methods of analysis of the Association of the Analytical Chemists (17th Ed.) (Washington). Determination of pH and moisture. Method 940.23 and 950.46B.
  • Aygün, G. (2021). Kinoa ve amarant unu ilavesinin Türk mantısının kalite özelliklerine etkilerinin belirlenmesi. Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Tekirdağ.
  • Biçer, H.G. (2011). Farklı Mantı Çeşitlerinde Mikrobiyolojik Kalite Üzerine Araştırmalar. İstanbul Üniversitesi Sağlık Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
  • Bingol, E.B., Colak, H., Cetin, O., Kahtaman, T., Hampikyan, H., Ergun O. (2012). Effects of high-oxygen modified atmosphere packaging on the microbiological quality and shelf life of Tekirdag kofte: A Turkish type meatball. Journal of Animal and Veterinary Advances, 11(17), 3148-3155. https://doi.org/10.3923/javaa.2012.3148.3155
  • Giorni, P., Battilani, P., Pietri, A., Magan, N. (2008). Effect of aw and CO2 level on Aspergillus flavus growth and aflatoxin production in high moisture maize post-harvest. International Journal of Food Microbiology, 122, 109-113. https://doi.org/10.1016/j.ijfoodmicro.2007.11.051
  • Gökmen, S. (2021). Effect of different thawing methods on quality properties of stuffed pasta (manti). Italian Journal of Food Science, 33(SP1), 170-178. https://doi.org/10.15586/ijfs.v33iSP1.2128
  • Gökmen, S., Çağlar, A. (2021). The effect on sensory quality of the stuffed pasta (mantı) of increased malondialdehyde amount with the UV-C radiation and storage. Fresenius Environmental Bulletin, 30(9), 10586-10591.
  • Han, J. (2005). Innovations in Food Packaging. Elsevier, London: Academic Press. ISBN-10: 0123116325
  • ISO 16649-2 (2001). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli, Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide.
  • ISO 21527-1 (2008). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds-Part 1: Colony count technique in products with water activity greater than 0.95.
  • ISO 4832 (2006). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coliforms, Colony-count technique.
  • ISO 4833-1 (2013). Microbiology of the food chain. Horizontal method for the enumeration of microorganisms-Part 1: Colony count at 30°C by the pour plate technique.
  • ISO 6579-1 (2017). Microbiology of the food chain. Horizontal method for the detection, enumeration and serotyping of Salmonella, Part 1: Detection of Salmonella spp.
  • ISO 6887-1 (2017). Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part 1: General rules for the preparation of the initial suspension and decimal dilutions.
  • ISO 6888-1 (2021). Microbiology of the food chain. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Part 1: Method using Baird-Parker agar medium.
  • ISO 7937 (2004). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of Clostridium perfringens, Colony-count technique.
  • ISO 8586 (2023). Sensory analysis. Selection and training of sensory assessors.
  • Kasar, H. (2022). Mikrodalga plazma teknolojisi ve gıda/yemek sanayinde kullanımı: Mantı örneği. Karamanoğlu Mehmetbey Üniversitesi, Sosyal Bilimler Enstitüsü, Yüksek Lisans Tezi, Karaman.
  • Kızılırmak Esmer, O., Irkin, R., Değirmencioğlu, N., Değirmencioğlu, A. (2011). The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat Science, 88, 221-226. https://doi.org/10.1016/j.meatsci.2010.12.021
  • Kocabaş, A., Gökmen, S. (2017). Lipid peroxidation and its antimicrobial effect in foods. Science within Food: Up-to-date Advances on Research and Educational Ideas. 164.
  • Shrestha, S., Min, Z. (2006). Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere. Journal of Food Engineering, 72, 254-260. https://doi.org/10.1016/j.jfoodeng.2004.12.004
  • Sitti, S. (2011). Vakum ve modifiye atmosfer ambalajlamanin Kayseri mantısının bazı kalite nitelikleri üzerine etkisi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Kayseri.
  • Uzunlu, S. (2019). Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı. Food Science and Technology, 39(1), 203-209. https://doi.org/10.1590/fst.01118
  • Uzunlu, S., Var, I. (2016). Effect of modified atmosphere packaging on the refrigerated storage of mantı. Turkish Journal of Agriculture-Food Science and Technology, 4(1), 36-40. https://doi.org/10.24925/turjaf.v4i1.36-40.535
  • Yılmaz, I., Demirci, M. (2010). Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball. Food Science and Technology International, 16(3), 259-265. https://doi.org/10.1177/1082013210366779
  • Yücetepe, A. (2011). Modifiye atmosferde ambalajlamanın etli mantının kalitesi üzerine etkileri. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
  • Yücetepe, A., Güneş, G. (2016). Quality of ‘Mantı’ (Meat-Filled Pasta Product) as affected by modified atmosphere packaging during refrigerated storage. Journal of Food and Health Science, 2, 189-198. https://doi.org/10.3153/JFHS16020
There are 29 citations in total.

Details

Primary Language Turkish
Subjects Food Packaging, Preservation and Processing
Journal Section Research Articles
Authors

Esra Akkaya 0000-0002-2665-4788

Early Pub Date December 27, 2023
Publication Date January 3, 2024
Submission Date September 17, 2023
Published in Issue Year 2024Volume: 10 Issue: 1

Cite

APA Akkaya, E. (2024). Modifiye atmosfer ile paketlemenin etli mantının raf ömrü ve kalite özelliklerine etkisi. Food and Health, 10(1), 64-76. https://doi.org/10.3153/FH24006
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