NALAN GÖKOĞLU, Pınar YERLİKAYA, HARUN URAN, OSMAN KADİR TOPUZ

Effects of packaging atmospheres on the quality and shelf life of Beef steaks

Bu çalışmada sığır etinin kalitesi ve raf ömrü üzerine paketleme atmosferlerinin etkileri incelenmiştir. Sığır biftekleri değişik atmosfer koşulları (A = %70 CO2, %30 $N _{2;}$ B = %80 $CO _{2,}$ %20 O2; C = %30 $CO _{2,}$ %10 $N _{2,}$ %60 O2; D = %100 $CO _{2;}$ E = %100 O2) ve vakum altında paketlenmiştir. En düşük pH ve TBA değerleri karbon dioksit ve vakumla paketlenmiş örneklerde bulunmuştur. Yüksek düzeylerde oksijen depolama sırasında lipid oksidasyonunu arttırmıştır. Paket içerisindeki oksijen renk bozulmalarına neden olmuştur. Karbondiokdit varlığında mikrobiyal inhibisyon gözlenmiştir. En iyi kalite %70 $CO _{2,}$ %30 $N _2$ atmosferi ile elde edilmiştir. Bu atmosfer altında paketlenen sığır eti bifteklerinin raf ömrü 14 gün olmuştur.

Sığır etinin kalitesi ve raf ömrü üzerine paketleme atmosferlerinin etkileri

The eff ects of modified atmosphere packaging on the quality and shelf life of beef steaks were investigated. Beef steaks were packed under varying modifi ed atmosphere conditions (A = 70% $CO _{2,}$ 30% $N _{2;}$ B = 80% $CO _{2,}$ 20% O2; C = 30% $CO _{2,}$ 10% $N _{2,}$ 60% O2; D = 100% $CO _{2;}$ E= 100% O2) and vacuum. The lowest pH and TBA values were found in the samples packed with carbondioxide and vacuum. High level oxygen increased lipid oxidation during the storage. Oxygen in the pack also caused discoloration. Microbial inhibition was observed in case of presence of carbondioxide. The best quality was observed with 70% $CO _{2,}$ 30% $N _2$ atmosphere. Shelf life of beef steaks packed under this atmosphere was 14 days.

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