Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process.

PDF

___

Altuğ OT, Elmacı Y. 2011.Gıdalarda Duyusal Değerlendirme (in Turkish), İzmir, Turkey.

Anonymous. 2001. Official Methods of Analysis of AOAC International, 17th Edtn.2nd revision. Association Official Analytical Chemists, Arlington, VA.

Anonymous. 2003. Türk Standardı. Mantı-Dondurulmuş. Türk Standartları Enstitüsü, Necatibey cad. No 112 Bakanlıklar/Ankara, Turkey.

Anonymous. 2009. 2-Thiobarbituric Acid Value Direct Method, AOCS OfficialMethodCd 19-90.

Anonymous. 2010. "ASTM Standard D 3985-05 Standard.Standard test method for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor". ASTM International, West Conshohocken, PA, 2010, DOI: 10.1520/D3985-05R10E01, available at: http://www.astm.org. (Accessed 11 December 2011)

Anonymous. 2011. "ASTM Standard F 1249-06 Standard. Standard test method for water vapor transmission rate through plastic film and sheeting using a modulated infrared sensor". ASTM International, West Conshohocken, PA, 2011, DOI: 10.1520/F1249-06R11, available at: http://www.astm.org. (Accessed 11 December 2011)

Argyri AA, Doulgeraki AI, Blana VA, Panagou EZ, Nychas GJE. 2011. Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems. Int J Food Microbiol, 150: 25-33.doi: 10.1016/j.ijfoodmicro.2011.07.010

Baggio SR, Vicente E, Bragagnolo N. 2002. Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in Turkey meat. J Agric Food Chem, 50: 5981-5986.doi: 10.1021/jf020025c

Barrera O, Rodr?guez-Calleja JM, Santos JA, Otero A, Garc?aLópez ML. 2007. Effect of different storage conditions on E.coli O157:H7 and the indigenous bacterial microflora on lamb meat. Int J Food Microbiol, 115: 244-251. doi:10.1016/j.ijfoodmicro.2006.10.053

Berruga MI, Vergara H, Linares MB. 2005. Control of Microbial Growth and Rancidity in Rabbit Carcasses by Modified Atmosphere Packaging. J Sci Food Agric, 85: 1987-1991.doi: 10.1002/jsfa.2183

Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI. 2006. Flavour perception of oxidation in beef. Meat Sci 72: 303-311.doi:10.1016/j.meatsci.2005.07.015

Carola G, Helen JH, Jutta R, Joseph SG. 2013. Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide. J Food Protect, 1: 99- 107. doi: http://dx.doi.org/10.4315/0362-028X.JFP-12-045

Cemeroğlu B. 2007.Gıda Analizleri, Ankara, Turkey. Degirmencioglu N, Göcmen D, Inkaya AN, Aydın E, Güldas M, Gönenc S. 2011. Influence of Modified Atmosphere Packaging and Potassium Sorbate on Microbiological Characteristics of SlicedBread. J Food Sci Technol, 48: 236-241.doi: 10.1007/s13197-010-0156-4

Ercolini D, Russo F, Torrieri E, Masi P, Villani F. 2006. Changes in the spoilage-related microbiata of beef during refrigerated storage under different packaging conditions. ApplEnvMicrobiol, 72: 4663-4771. doi: 10.1128/AEM.00468- 06

Giannuzzi L. 1998.Shelf-Life of fresh filled pasta. Hazard analysis and critical control points of the manufacturing process and household practices. J Food Proces Preserv, 29: 449-461.doi: 10.1111/j.1745-4549.1998.tb00362.x

Giorni P, Battilani P, Pietri A, Magan N. 2008. Effect of aw and CO2 level on Aspergillusflavusgrowth and aflatoxin production in high moisture maize post-harvest. Int J Food Microbiol, 122: 109-113.doi:10.1016/j.ijfoodmicro.2007.11.051

Gökoğlu N,Yerlikaya P, Uran H, Topuz OK. 2011. Effects of packaging atmospheres on the quality and shelf life of beef steaks. J Fac Vet Med Univ Kafkas, 17: 435-439.doi: 10.9775/kvfd.2010.3712

Ho CP, Huang NY, McMillin KW.2003. Microflora and colour of ground beef in gas exchange modified atmosphere packaging with abusive display temperatures. J Food Sci, 68: 1771- 1776.doi: 10.1111/j.1365-2621.2003.tb12327.x

Jakobsen M, Bertelsen G. 2002.The Use of CO2 in Packaging of Fresh Red Meatsand Its Effect on Chemical Quality Changes In the Meat: A Review. J Muscle Foods, 13: 143-168.doi: 10.1111/j.1745-4573.2002.tb00326.x

Jongberg S, Skov SH, Tørngren MA, Skibsted LH, Lund MN. 2011. Effect of White Grape Extract and Modified Atmosphere Packaging on Lipidand Protein Oxidation in Chill Stored Beef Patties. Food Chem, 128: 276-283. doi:10.1016/j.foodchem. 2011.03.015

Limbo S, Torri L, Sinelli N, Franzetti L, Casiraghi E. 2010. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci, 84: 129- 136.doi:10.1016/j.meatsci.2009.08.035

Liggett L, McGuire M, Palmer M, DeGiacomo R. 1990. Method for preparing and preserving filled pasta products. United States Patent, Patent Number: 4,898,744, Date of Patent: Feb. 6, 1990.

McGuire M, Digiacomo R, Palmer M, Liggett L. 1989.Method for preparing and preserving fresh pasta. United States Patent, Patent Number: 4,876,104, Date of Patent: Oct. 24, 1989.

Öztürk I, Sağdıç O, Yetim H, Karaman S, Kayacıer A. 2009. Kayseri piyasasında satılan mantıların bazı mikrobiyolojik özellikleri. Proceedings of the II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 2009, 862-865.

Sanguinetti AM, Del Caro A, Mangia NP, Secchi N, Catzeddu P, Piga A. 2011. Quality changes of fresh filled pasta during storage: Influence of modified atmosphere packaging on microbial growth and sensory properties. Food Sci Tech Int, 17: 23-29.doi: 10.1177/1082013210368742

Simpson R, Acevedo C, Almonacid S. 2009. Mass transfer of CO2 in MAP systems: advances for non-respiring foods. J Food Eng, 92: 233-239.doi:10.1016/j.jfoodeng.2008.10.035

Singh P, Wani AA, Säengerlaub S, Langowski HC. 2011. Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review. Crit Rev Food Sci Nutr, 51: 146- 177.doi:10.3923/ajft.2011.202.214

Sitti S, Hayta M, Yetim H. 2009. Kayseri mantısı: Hazırlanışı ve kalite nitelikleri. Proceedings of the II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 2009, 208-211.

Yücetepe A. 2011. Modifiye atmosferde ambalajlamanın etli mantının kalitesi üzerine etkileri. MsC Thesis. Istanbul Technical University Graduate School of Science, Engineering and Technology, Istanbul, Turkey.

Zakrys PI, Hogan SA, O'Sullivan MG, Allen P, Kerry JP. 2008. Effects of Oxygen Concentration on the Sensory Evaluation and Quality Indicators of Beef Muscle Packed Under Modified Atmosphere. Meat Sci, 79: 648- 655.doi:10.1016/j.meatsci.2007.10.030

Zakrys PI, O'Sullivan MG, Allen P Kerry JP. 2009.Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks. Meat Sci, 81720-725. doi:10.1016/j.meatsci.2008.10.024

Zakrys-Waliwander PI, O'Sullivan MG, Allen P, O'Neill EE, Kerry JP. 2010. Investigation of the Effects of Commercial Carcass Suspension (24 and 48 h) on Meat Quality in High Oxygen Modified Atmosphere Packed Beef Steaks During Chill Storage. Food ResInt, 43: 277-284.doi:10.1016/j. foodres.2009.10.005.