@article{MAKHILLJAVA20109152329,
    title = {The Effect of Modified Atmosphere Packaging on Extending Shelf-Lifes of Cold Storaged Marinated Seafood Salad},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {9},
    number = {15},
    pages = {2017-2024},
    year = {2010},
    issn = {1680-5593},
    doi = {javaa.2010.2017.2024},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2010.2017.2024},
    author = {Ali,Ugur and},
    keywords = {air pakaging,storage,Marinated seafood salad,MAP,shelf-life,Turkey},
    abstract = {This study was performed to determine the shelf life of marinated seafood salad in MAP and the effect of gas mixtures (70% CO<SUB>2</SUB>/30% N<SUB>2</SUB> = M1, 50% CO<SUB>2</SUB>/50% N<SUB>2</SUB> = M2) on the physical, chemical, microbiological and sensoric properties of marinated seafood salads during the storage at +2&plusmn;2&deg;C. Results showed that TBA values of MAPed (M1 and M2) marinated seafood salads were quite approach to the upper limit of 8 mg malonaldehid/kg and TVB-N values of were under the limit of 35 mg/100 g given in Turkish Food Codex, the sensoric qualities of were reduced from first quality to spoiled and there was no microbial load on the 7th month of storage at +2&plusmn;2&deg;C. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf-life of MAPed marinated seafood salad during storage at +2&plusmn;2&deg;C. MAPed marinated seafood salad were edible until the 7th month of storage as compared to air-packaged marinated seafood salad (the 4th month of storage). The shelf-life of marinated seafood salad could be extended 3 months by MAP as compared to air-packaging and two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf-life.}
    }