MODİFİYE ATMOSFER PAKETLEME UYGULANAN MİDYELERİN (Mytilus galloprovincialis, Lamarck 1819) BUZDOLABI (4 2C)KOŞULLARINDA RAF ÖMRÜNÜN TESPİTİ
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Tarih
2015
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Özet
Çalışmada, Karadeniz-Sinop Bölgesinde yetiştirilen midyeler (Mytilus galloprovincialis, L. 1819) kabuklarından ayrılıp, bysuss ipliklerinden temizlenerek modifiye atmosfer paketleme (MAP) ve (%75CO2%25N2) vakum ile paketlenip 4 2C'de 21 gün boyunca muhafazaya alınmıştır. Depolama süresince fiziksel, kimyasal, duyusal ve mikrobiyolojik analizler yapılarak midyelerin raf ömrünün tespiti amaçlanmıştır. Tüm analiz sonuçlarına göre vakum paketlemenin modifiye atmosfer (MA) ile paketlemeye göre midye eti kalitesi üzerinde daha etkili olduğu (p0.05) ancak vakum grubunda ağırlık kaybının basınçtan dolayı daha fazla olduğu tespit edilmiştir (p0.05). Total uçucu bazik azot (TVB-N), Trimetilamin-azot (TMA-N), Tiyobarbütirik asit (TBA) ve duyusal analiz ile toplam psikrofil ve toplam mezofil bakteri sonuçları birbirleri ile uyumlu bulunarak; MA ile paketlenen grubun 15. günde, vakum ile paketlenen grubun 21. günde "tüketilemez" olduğu tespit edilmiştir (p0.05). Toplam koliform bakteri yükü her iki grupta da depolama süresince sınır değerler arasında kalmıştır. Midyenin "tüketilebilir" olduğu günler MAP grubu için 12 gün, vakum grubu için 18 gün olarak tespit edilmiştir
In this study, mussels cultivated in the Black Sea-Sinop re-gion which were taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. First group was packaged with modified atmosphere packa-ging (MAP) (%75CO2%25N2) while the second group by vacuum packing and then both of them were stored at refrige-rator temperature (4 ±2°C) for 21 days. It is aimed to deter-mine the shelf life of mussel by physical, sensory, chemical, microbiological analysis during the storage period. Accor-ding to the results, the quality of mussel's meat was better invacuum packaging than MAP but the weight loss was higher at vacuum packaging because of pressure. Results of total vo-latile basic-nitrogen (TVB-N), trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA), sensory analysis and the number of psychrophilic and mesophilic bacteria were si-milar and it was determined that the mussels became incon-sumable at 21th day and 15th day in vacuum packed and MAP group, respectively (p<0.05). During the period of storage, the number of coliform bacteria was between the limit values. The consumable period of mussel was found as 12 day and 18 day for MAP and vacuum group, respectively.
In this study, mussels cultivated in the Black Sea-Sinop re-gion which were taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. First group was packaged with modified atmosphere packa-ging (MAP) (%75CO2%25N2) while the second group by vacuum packing and then both of them were stored at refrige-rator temperature (4 ±2°C) for 21 days. It is aimed to deter-mine the shelf life of mussel by physical, sensory, chemical, microbiological analysis during the storage period. Accor-ding to the results, the quality of mussel's meat was better invacuum packaging than MAP but the weight loss was higher at vacuum packaging because of pressure. Results of total vo-latile basic-nitrogen (TVB-N), trimethylamine-nitrogen (TMA-N), thiobarbituric acid (TBA), sensory analysis and the number of psychrophilic and mesophilic bacteria were si-milar and it was determined that the mussels became incon-sumable at 21th day and 15th day in vacuum packed and MAP group, respectively (p<0.05). During the period of storage, the number of coliform bacteria was between the limit values. The consumable period of mussel was found as 12 day and 18 day for MAP and vacuum group, respectively.
Açıklama
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Gıda Bilimi ve Teknolojisi
Kaynak
Journal of Food and Health Science
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Scopus Q Değeri
Cilt
1
Sayı
4
