Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball

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dc.contributor.authorBingol, Enver Baris
dc.contributor.authorColak, Hilal
dc.contributor.authorCetin, Omer
dc.contributor.authorKahraman, Tolga
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorErgun, Ozer
dc.date.accessioned2024-03-13T10:33:38Z
dc.date.available2024-03-13T10:33:38Z
dc.date.issued2012
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractEffects of different concentrations of O-2/CO2/N-2 in modified atmosphere packaging on the microbiological quality and shelf-life of Tekirdag kofte (a Turkish type meatball) was investigated. For this purpose, meatballs were separately packaged under aerobic and various gas mixture conditions of 80:20:0, 60:20:20, 70:30:0 and 60:40:0/O-2:CO2:N-2. Packages were stored at refrigerator temperature (4 +/- 1 degrees 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.en_US
dc.identifier.endpage3155en_US
dc.identifier.issn1680-5593
dc.identifier.issn1993-601X
dc.identifier.issue17en_US
dc.identifier.startpage3148en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4063
dc.identifier.volume11en_US
dc.identifier.wosWOS:000314149100019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherMedwell Onlineen_US
dc.relation.ispartofJournal Of Animal And Veterinary Advancesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMeatballen_US
dc.subjectshelf-lifeen_US
dc.subjectmodified atmosphere packagingen_US
dc.subjectmicrobiological qualityen_US
dc.subjectgrowthen_US
dc.subjectgasen_US
dc.titleEffects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatballen_US
dc.typeArticleen_US

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