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
Bölüm | Articles |
---|---|
Yazarlar | |
Yayımlanma Tarihi | 24 Eylül 2016 |
Gönderilme Tarihi | 17 Haziran 2016 |
Yayımlandığı Sayı | Yıl 2016Cilt: 2 Sayı: 4 |
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