TY  - JOUR
T1  - The Effect of Modified Atmosphere Packaging on Extending Shelf-Lifes of Cold Storaged Marinated Seafood Salad
AU - Ozcan, Ali AU - Gunsen, Ugur AU - Aydin, Ali 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 15
SP  - 2017
EP  - 2024
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.2017.2024
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.2017.2024
KW  - air pakaging
KW  -storage
KW  -Marinated seafood salad
KW  -MAP
KW  -shelf-life
KW  -Turkey
AB  - 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.
ER  -