Modifiye atmosfer paketleme uygulanan midyelerin (Mytilus galloprovincialis, L. 1819) buzdolabı koşullarında raf ömrü
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Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sinop Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmada, kabuklarından ayrılıp, bysuss ipliklerinden temizlenen midyeler (Mytilus galloprovincialis, L. 1819) MAP ve (%75CO2+%25N2) vakum ile paketlenerek 4±20Cde 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 MA ile paketlemeye göre midye eti kalitesi üzerinde daha etkili olduğu ancak vakum grubunda ağırlık kaybının basınçtan dolayı daha fazla olduğu tespit edilmiştir. TVB-N, TMA-N, TBA ve duyusal analiz ile toplam psikrofil ve toplam mezofil bakteri sonuçları birbirleri ile uyumlu bulunarak MA ile paketlenen grubun 15. gün, vakum ile paketlenen grubun 21. gün tüketilemez olduğu tespit edilmiştir. 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 which were taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. First group was packaged with MAP (%75CO2+%25N2) while the second group by vacuum packing and then both of them were stored at refrigerator temperature (4±20C) for 21 days. It is aimed to determine the shelf life of mussel by physical, sensory, chemical, microbiological analysis during the storage period. According to the results, the quality of mussels meat was better in vacuum packaging than MAP but the weight loss was higher at vacuum packaging because of pressure. Results of TVB-N; TMA-N; TBA, sensory analysis and the number of psychrolophilic and mesophilic bacteria were similar and it was determined that the mussels became inconsumable at 21th day and 15th day in vacuum packed and MAP group respectively. 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 which were taken of crusts and cleaned from byssus (Mytilus galloprovincialis, L. 1819) were divided two groups. First group was packaged with MAP (%75CO2+%25N2) while the second group by vacuum packing and then both of them were stored at refrigerator temperature (4±20C) for 21 days. It is aimed to determine the shelf life of mussel by physical, sensory, chemical, microbiological analysis during the storage period. According to the results, the quality of mussels meat was better in vacuum packaging than MAP but the weight loss was higher at vacuum packaging because of pressure. Results of TVB-N; TMA-N; TBA, sensory analysis and the number of psychrolophilic and mesophilic bacteria were similar and it was determined that the mussels became inconsumable at 21th day and 15th day in vacuum packed and MAP group respectively. 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
Anahtar Kelimeler
Su Ürünleri, Aquatic Products, Midye (Mytilus galloprovincialis, L. 1819), modifiye atmosfer paketleme (MAP), vakum paketleme, raf ömrü, soğuk muhafaza, Mussel (Mytilus galloprovincialis, L. 1819), modified atmosphere packaging (MAP), vacuum packaging, shelf life, cold storage
