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

Yıl 2016, Cilt: 2 Sayı: 4, 189 - 198, 24.09.2016

Aysun Yücetepe Gürbüz Güneş

https://doi.org/10.3153/JFHS16020

Öz

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.

Anahtar Kelimeler

Lipid oxidation Meat-filled pasta (‘man-tı’) Microbiological quality Modified atmosphere packaging Sensory quality

Kaynakça

  • 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.

Yıl 2016, Cilt: 2 Sayı: 4, 189 - 198, 24.09.2016

Aysun Yücetepe Gürbüz Güneş

https://doi.org/10.3153/JFHS16020

Öz

Kaynakça

  • 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.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Aysun Yücetepe

Gürbüz Güneş

Yayımlanma Tarihi 24 Eylül 2016
Gönderilme Tarihi 17 Haziran 2016
Yayımlandığı Sayı Yıl 2016Cilt: 2 Sayı: 4

Kaynak Göster

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. https://doi.org/10.3153/JFHS16020
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