Effects of high-oxygen modified atmosphere packaging on the microbiological quality and shelf life of tekirdag korte: A turkish type meatball
Küçük Resim Yok
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Effects of different concentrations of O2/CO2/N2 in modified atmosphere packaging on the microbiological quality and shelf-life of Tekirdag kofte (a Turkish type meatball) was investigated. For this pwpose, meatballs were separately packaged under aerobic and various gas mixture conditions of 80:20:0, 60:20:20,70:30:0 and60:40:0/O2:CO2:N2. Packages were stored at refrigerator temperature (4±1°C) for 12 days and examined microbiologically comparing with pH and oxidative changes during storage. As a result, the quality and shelf-life of meatballs under various gas compositions were improved; microbial growth was delayed due to increasing level of CO2 usage and shelf-life was increased by up to 8 days. © Medwell Joumals, 2012.
Açıklama
Anahtar Kelimeler
Gas, Growth, Meatball, Microbiological quality, Modified atmosphere packaging, Shelf-life
Kaynak
Journal of Animal and Veterinary Advances
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
11
Sayı
17
