Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
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Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball
Enver Baris Bingol, Hilal Colak, Omer Cetin, Tolga Kahraman, Hamparsun Hampikyan and Ozer Ergun
Page: 3148-3155 | Received 21 Sep 2022, Published online: 21 Sep 2022
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Abstract
Effects of different concentrations of O2/CO2/N2 in modified atmosphere packaging on the microbiological quality and shelf-life of Tekirdag kofte (a Turkish type meatball) was investigated. For this purpose, meatballs were separately packaged under aerobic and various gas mixture conditions of 80:20:0, 60:20:20, 70:30:0 and 60:40:0/O2:CO2:N2. Packages were stored at refrigerator temperature (4±1°C) for 12 days and examined microbiologically comparing with pH and oxidative changes during storage. As a result, the quality and shelf-life of meatballs under various gas compositions were improved; microbial growth was delayed due to increasing level of CO2 usage and shelf-life was increased by up to 8 days.
How to cite this article:
Enver Baris Bingol, Hilal Colak, Omer Cetin, Tolga Kahraman, Hamparsun Hampikyan and Ozer Ergun. Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball.
DOI: https://doi.org/10.36478/javaa.2012.3148.3155
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2012.3148.3155