Modifiye atmosferde paketleme teknolojisinin alabalık dolmalarının kalitesi ve raf ömrü üzerine etkisi

Çalışmada, alabalık dolması adı verilen ürün hazırlanmış ve paketlenerek +4°C'de depolamaya alınmıştır. Ürün, tamamen atmosferik hava ile paketlenen kontrol grubu, %5 $O_2$+ %35 $CO_2$ + % 60 N2 içeren A grubu ve % 30 $CO_2$ + % 70 $N_2$ içeren B grubu olmak üzere üç grup halinde paketlenmiştir. Üç günde bir olmak üzere yapılan duyusal, fiziksel, kimyasal ve mikrobiyolojik analizlerle paketleme koşullarının depolama süresi üzerine etkisi araştırılmıştır. Dayanım süresinin kontrol grubunda 6, A ve B gruplarında ise 9 gün olduğu belirlenmiştir. Bu, modifiye atmosferle paketlemenin raf ömrünü alabalık dolmaları için % 50 oranında artırdığını göstermektedir. Modifiye atmosferle hazırlanan A ve B grubu örneklerin dayanım süreleri arasında belirgin bir farklılık saptanmamış olup, her iki paketleme ortamının da raf ömrünün artırılması konusunda başarılı olduğu görülmüştür.

The effect of modified atmosphere packaging technology on the quality and the shelf life of stuffed rainbow trouts

In this study, the stuffed trout was prepared, packaged and stored under +4$circ$C condition. This product was packaged in three groups. Control group was under normal atmospheric conditions. The second one was group A which includes %5 $0_2$ +%35 $CO_2$ +% 60 N2. The third öne was group B which includes %30 $CO_2$ +% 70 $N_2$. To find out the influences of the packaging conditions; the sensorical, the physical, the chemical and the microbiological tests were done in 3 day intervals The shelf life was determinated as 6 days for control groups and 9 days for A and B groups. It shows that, packaging under modified atmospheric conditions lenghtens the shelf life of the stuffed trouts %50. A and B group samples which were prepared by modified atmosphere both showed a good performance to lenghten the shelf life but they have no any significant difference between them.

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