An Investigaton on the Deterioration of Packaged Chicken Doner

The aim of this study was to investigate the deterioration in packaged chicken doner related to microbiological and chemical analyses when stored under normal, vacuum and modified atmospheric insert ignore into journalissuearticles values(MAP); conditions at 0, 10 and 200C temperatures. For each storage temperature 16 samples of freshly cooked doner were taken each one packaged with 100 g Polypropylene insert ignore into journalissuearticles values(PP); packages. The results were evaluated according to Salmonella spp; Listeria monocytogenes, total volatile nitrogen insert ignore into journalissuearticles values(TVN); and pH for each sample and temperature were analyzed in two days intervals in duplicate according to Turkish food regulation. The deterioration value related with microbial and chemical analysis were reached within 20, 14 and 7 days at 00C under modified atmospheric insert ignore into journalissuearticles values(MAP);, vacuum and normal storage conditions respectively but it was deteriorated in one day when stored at 200C at any storage conditions