Turkish Journal of Veterinary and Animal Sciences

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

Konular:-

Anahtar Kelimeler:Modified atmosphere packaging,Catering technology,Trout

Özet: 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 (air), group A (5% O2 + 35% CO2 + 60% N2 ), and group B (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.

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