The Effect of Modified Atmosphere Packaging (MAP) on the Shelf? life of Marinated and Breaded Rainbow Trout

Authors : Nuray ERKAN, Sühendan METİN, Candan VARLIK, Taçnur BAYGAR, Özkan ÖZDEN

Pages : 585-591

View : 23 | Download : 8

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored in 3 groups. These were the control insert ignore into journalissuearticles values(air);, group A insert ignore into journalissuearticles values(5% O2 + 35% CO2 + 60% N2 );, and group B insert ignore into journalissuearticles values(30% CO2 + 70% N2 );. According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 90th day and the A and B groups spoiled after the 120th day of storage. The results showed that modified atmosphere technology in extending to extend the shelf- life of this product.
Keywords : Modified atmosphere packaging, catering technology, trout