MODIFIYE ATMOSFER PAKETLEME UYGULANAN MIDYELERIN (Mytilus galloprovincialis, Lamarck 1819) BUZDOLABI (4 ±2°C) KOSULLARINDA RAF ÖMRÜNÜN TESPITI
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Tarih
2015
Yazarlar
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Özkan ÖZDEN
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalismada,Karadeniz-Sinop Bölgesinde yetistirilen midyeler (Mytilus galloprovincialis, L. 1819) kabuklarindan ayrilip, bysussipliklerinden temizlenerek modifiye atmosfer paketleme (MAP) ve (%75CO2+%25N2)vakum ile paketlenip 4 ±2°C’de 21 gün boyunca muhafazaya alinmistir. Depolamasüresince fiziksel, kimyasal, duyusal ve mikrobiyolojik analizler yapilarakmidyelerin raf ömrünün tespiti amaçlanmistir. Tüm analiz sonuçlarina göre vakumpaketlemenin modifiye atmosfer (MA) ile paketlemeye göre midye eti kalitesi üzerindedaha etkili oldugu (p<0.05) ancak vakum grubunda agirlik kaybinin basinçtandolayi daha fazla oldugu tespit edilmistir (p<0.05). Total uçucu bazik azot(TVB-N), Trimetilamin-azot (TMA-N), Tiyobarbütirik asit (TBA) ve duyusalanaliz ile toplam psikrofil ve toplam mezofil bakteri sonuçlari birbirleri ileuyumlu bulunarak; MA ile paketlenen grubun 15. günde, vakum ile paketlenengrubun 21. günde “tüketilemez” oldugu tespit edilmistir (p<0.05). Toplamkoliform bakteri yükü her iki grupta da depolama süresince sinir degerler arasindakalmistir. Midyenin “tüketilebilir” oldugu günler MAP grubu için 12 gün, vakumgrubu için 18 gün olarak tespit edilmistir.
In this study, mussels cultivated in the Black Sea-Sinop region whichwere taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. Firstgroup was packaged with modified atmosphere packaging (MAP) (%75CO2+%25N2)while the second group by vacuum packing and then both of them were stored atrefrigerator temperature (4 ±2°C) for 21 days. It is aimed to determine theshelf life of mussel by physical, sensory, chemical, microbiological analysisduring the storage period. According to the results, the quality of mussel’smeat was better in vacuum packaging than MAP but the weight loss was higher atvacuum packaging because of pressure. Results of total volatile basic-nitrogen(TVB-N), trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA), sensoryanalysis and the number of psychrophilic and mesophilic bacteria were similarand it was determined that the mussels became inconsumable at 21thday and 15th day in vacuum packed and MAP group, respectively(p<0.05). During the period of storage, the number of coliform bacteria wasbetween the limit values. The consumable period of mussel was found as 12 dayand 18 day for MAP and vacuum group, respectively.
In this study, mussels cultivated in the Black Sea-Sinop region whichwere taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. Firstgroup was packaged with modified atmosphere packaging (MAP) (%75CO2+%25N2)while the second group by vacuum packing and then both of them were stored atrefrigerator temperature (4 ±2°C) for 21 days. It is aimed to determine theshelf life of mussel by physical, sensory, chemical, microbiological analysisduring the storage period. According to the results, the quality of mussel’smeat was better in vacuum packaging than MAP but the weight loss was higher atvacuum packaging because of pressure. Results of total volatile basic-nitrogen(TVB-N), trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA), sensoryanalysis and the number of psychrophilic and mesophilic bacteria were similarand it was determined that the mussels became inconsumable at 21thday and 15th day in vacuum packed and MAP group, respectively(p<0.05). During the period of storage, the number of coliform bacteria wasbetween the limit values. The consumable period of mussel was found as 12 dayand 18 day for MAP and vacuum group, respectively.
Açıklama
Anahtar Kelimeler
Midye (Mytilus galloprovincialis, L. 1819), Modifiye atmosfer paketleme, Vakum paketleme, Raf ömrü, Soguk muhafaza
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
1
Sayı
4
