Yıl 2016, Cilt 2, Sayı 4, Sayfalar 189 - 198 2016-09-24

QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE

Aysun Yücetepe [1] , Gürbüz Güneş [2]

358 482

The fresh ‘mantı’ pieces were blanched in boiling water for 5 min and dehydrated in an oven at 125°C to adjust water activity to 0.91. The samples were packaged under different atmospheres (C: air as control, M1: 70% CO2+30% N2+0% O2, M2: 70% CO2+25% N2+5% O2, M3: 100% N2). Packages have been stored in a refrigerator at +4 ± 1 °C for 35 days during which headspace gas composition, total aerobic meshophilic bacteria (TAMB), total yeast-mold, moisture, pH, lipid oxidation and sensory analyses were carried out. Yeast-mold and TAMB counts were 1.40 log cfu/g and 4.62 log cfu/g in samples packaged in air after 35 days, respectively. Yeast-mold and TAMB counts were below 2 log cfu/g in M1, M2 and M3 during 35 days. The 2-thiobarbituric acid reactive substances (TBARS) values of the samples in all modified atmosphere packaging (MAP) were lower than the samples in the control packages after 35 days. Sensory qualities of uncooked and cooked samples were significantly higher in M1 and M2 than C and M3 during 35-day storage.  Overall, microbiological, chemical and sensory quality of the samples packaged with M1 and M2 were maintained successfully during 35-day storage.

Lipid oxidation, Meat-filled pasta (‘man-tı’), Microbiological quality, Modified atmosphere packaging, Sensory quality
  • Agata, N., Ohta, M. & Yokoyama, K. (2002). AOAC. (1996). Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Arlington, VA.
  • 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.
  • Berruga, M.I., Vergara, H. & Gallego, L. (2005). Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Ruminant Research, 57, 257-264.
  • Bornez, R., Linares, M.B. & Vergara, H. (2009). Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: effect of stunning method and modified atmosphere packaging. Meat Science, 83, 383-389.
  • Church, J.I. & Parsons, A. L. (1995). Modified atmosphere packing technology: a review. Journal of The Science of Food and Agriculture, 67(2), 143 – 152.
  • Esmer, Ö.K., Irkin, R., Degirmencioğlu, N. & Degirmencioğlu, 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.
  • Fik, M., Surówka, K., Maciejaszek, I., Macura, M., Michalczyk, M. (2012). Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere. Journal of Cereal Science, 56, 418-424.
  • Gök, V., Obuz, E. & Akkaya, L. (2008). Effect of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma-A dry cured beef product. Meat Science, 80, 335-344.
  • ICMSF (1978). International commission for microbiological specifications for foods. Microorganisms in foods. 1: Their significance and methods of enumeration. 2nd ed. University of Toronto Press., Toronto, Canada.
  • Jakobsen, M. & Bertelsen, G. (2000). Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Science, 54, 49-57
  • Kennedy, C., Buckley, D.J. & Kerry, J.P. (2004). Display life of sheep meats retail packaged under atmospheres of various volumes and compositions. Meat Science, 68, 649-658.
  • Khoshakhlagh, K., Hamdami, N., Shahedi, M. & Le-Bail, A. (2014). Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage. Journal of Cereal Science, 60, 42-47
  • Messina, C., M., Bono, G., Renda, G., Barbera, L., L. & Santulli, A. (2015). Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets. LWT - Food Science and Technology, 62, 271-277.
  • Patsias, A., Chouliara, I., Badeka, A., Savvaidis, I.N. & Kontominas, M.G. (2006). Shelf-life of chilled precooked chicken product stored in air and under modified atmospheres: mlcrobiological, chemical, sensory attributes. Food Microbiology, 23, 423-429.
  • Pikul, J., Leszczynski, D.E. & Kummerow, F.A. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry, 37(5), 1309-1313
  • Rasmussen, P.H. & Hansen, A. (2001). Staling of wheat bread store in modified atmosphere, LWT-Food Science and Technology, 34, 487-491.
  • Santos, P.R., Donado-Pestana, C.M., Delgado, E.F., Tanaka, F.O. & Contreras-Castillo, C.J. (2015). Tenderness and oxidative stability of Nellore bull’s steaks packaged under vacuum or modified atmosphere during storage at 2 °C. Food Packaging and Shelf Life, 4, 10-18.
  • Shah, M.A., Bosco, S J.D. & Mir, S.A. (2015). Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef. Food Packaging and Shelf Life., 3, 31-38.
  • Taniwaki, M.H., Hocking, A.D., Pitt, I.J. & Fleet., G.H. (2001). Growth of fungi and mycotoxin production on cheese under modified atmospheres. International Journal of Food Microbiology, 68, 125-133.
  • Zakrys, P.I., Hogan, S.I., O'Sullivan, M.G., Allen, P. & Kerry, J.P. (2008). Effect of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Science, 79, 648−655.
Konular Fen
Dergi Bölümü Makaleler
Yazarlar

Yazar: Aysun Yücetepe
Kurum: İSTANBUL TEKNİK ÜNİVERSİTESİ
Ülke: Turkey


Yazar: Gürbüz Güneş
Kurum: İSTANBUL TEKNİK ÜNİVERSİTESİ
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs289852, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2016}, volume = {2}, pages = {189 - 198}, doi = {10.3153/JFHS16020}, title = {QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE}, key = {cite}, author = {Yücetepe, Aysun and Güneş, Gürbüz} }
APA Yücetepe, A , Güneş, G . (2016). QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE. FOOD and HEALTH, 2 (4), 189-198. DOI: 10.3153/JFHS16020
MLA Yücetepe, A , Güneş, G . "QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE". FOOD and HEALTH 2 (2016): 189-198 <http://jfhs.scientificwebjournals.com/issue/27553/289852>
Chicago Yücetepe, A , Güneş, G . "QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE". FOOD and HEALTH 2 (2016): 189-198
RIS TY - JOUR T1 - QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE AU - Aysun Yücetepe , Gürbüz Güneş Y1 - 2016 PY - 2016 N1 - doi: 10.3153/JFHS16020 DO - 10.3153/JFHS16020 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 189 EP - 198 VL - 2 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/JFHS16020 UR - http://dx.doi.org/10.3153/JFHS16020 Y2 - 2016 ER -
EndNote %0 FOOD and HEALTH QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE %A Aysun Yücetepe , Gürbüz Güneş %T QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE %D 2016 %J FOOD and HEALTH %P -2602-2834 %V 2 %N 4 %R doi: 10.3153/JFHS16020 %U 10.3153/JFHS16020
ISNAD Yücetepe, Aysun , Güneş, Gürbüz . "QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE". FOOD and HEALTH 2 / 4 (Eylül 2016): 189-198. http://dx.doi.org/10.3153/JFHS16020