Modified atmosphere packaging of fish salad

Metin, Sühendan; Erkan, Nuray; Baygar, Taçnur; Ozden, Özkan

doi:10.1046/j.1444-2906.2002.00409.x

Cited by 12 publications

(13 citation statements)

References 22 publications

(29 reference statements)

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“…In MAPed marinated anchovy samples, the average TVB-N level were reached to an average 22.47±0.025 mg N/100 g in the samples of M1 and 23.01±0.02 mg N/100 g in the samples of M2 on the 11 th month of storage at 2±2°C (Table 1). This findings were in agreement with those reported by Metin et al (2002) There were statistical importance between the monthly TVB-N values in VPed and MAPed (M1 and M2) marinated anchovy samples as depended on the storage period (P<0.05). In addition, there were more significant differences in TVB-N values of VPed and MAPed (M1 and M2) marinated anchovy samples on month 6 th and month 9 th than the other months, respectively.…”

Section: Resultssupporting

confidence: 83%

“…The efects of MAP on seafood have been reviewed extensively (Boknaes et al, 2002;Cann et al, 1983;Chen et al, 2003;Davis, 1993;Fagan et al, 2004;Farber, 1991;Goulas, 2007;Goulas and Kontominas, 2006;Goulas and Kontominas, M.G., 2007;Masniyom et al, 2002;Metin et al, 2002;Özoğul et al, 2000;Özoğul et al, 2004;Reddy et al,1997;Pastoriza et al, 1998); Sivertsvik et al, 2002;Stammen et al, 1990) but limited information exists regarding the some quality criteria and histamine production in cold storaged marinated anchovies under VP and MAP conditions. This study was performed to determine the effects of VP and MAP by different gas mixtures on the potential quality index, shelf-life and histamine formation in marinated anchovies during the storage at 2±2°C.…”

Section: Uğurmentioning

confidence: 99%

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Untitled

Günşen¹,

Özcan²,

Aydın³

2011

Turk. J. Fish. Aquat. Sci.

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This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) by different gas mixtures (70% CO 2 / 30% N 2 = M1, 50% CO 2 / 50% N 2 = M2) on the potential quality index, shelflife and histamine formation in marinated anchovies during the storage at 2±2°C. Results showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from "first quality" to "not consumed" on month 11 of storage at 2±2°C as compared to vacuum packaging (7 th month). The levels of TVB-N, histamine and microbial load in the samples from both of the packaging methods were under the limits given in Turkish Food Codex. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2±2°C. Marinated anchovies under MAP conditions were edible until the 11 th month of storage. The shelflifes of marinated anchovies could be extended 4 months by MAP, as compared to vacuum packaging (7 th month), and the two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf lifes.Keywords: Marination, packaging, histamine, shelf-life. Modifiye Atmosfer Koşulları ve Vakum Altında Soğuk Depolanan Marine Hamsinin Bazı Kalite Kriterlerinin Belirlenmesi ÖzetBu çalışmada, vakum paketleme (VP) ve farklı gaz kombinasyonu (%70 CO 2 / %30 N 2 = M1, %50 CO 2 / %50 N 2 = M2) kullanılarak uygulanan modifiye atmosfer paketleme (MAP) tekniğinin, 2±2°C'de depolanan marine hamsilerin potansiyel kalite indeksi, raf ömrü ve histamin düzeyleri üzerine etkileri incelendi. Sonuçlar, VP ile karşılaştırıldığında (7. ayda), 2±2°C'de depolanan M1 ve M2 şartlarındaki marine hamsilerin tiyobarbiturik asid (TBA) değerlerinin depolamanın 11. ayında Türk Gıda Kodeksi'nde verilen limitleri aştığını, duyusal kalitelerinin ise "birinci kalite"den "tüketilemez" düzeye indiğini gösterdi. Marine hamsi örneklerinin TVB-N değerleri, histamin düzeyleri ve mikrobiyel yüklerinin her iki paketleme durumunda da Türk Gıda Kodeksi'nde verilen limitlerin altında kaldığı belirlendi. Soğukta depolanan marine hamsilerin raf ömrünün tespit edilmesinde, yağ oksidasyonu düzeylerine bağlı olarak elde edilen TBA ve duyusal analiz sonuçlarının belirleyici olduğu, MAP tekniği ile paketlenmiş soğukta depolanan marine hamsilerin raf ömrünün vakum paketli şekline göre 4 ay daha uzayarak 7 aydan 11 aya ulaştığı ve bu sürenin elde edilmesinde iki farklı gaz karışımının aynı etkiye sahip olduğu sonucuna varıldı.Anahtar Kelimeler: Marinasyon, paketleme, histamin, raf ömrü.Anahtar Kelimeler:

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Section: Resultssupporting

confidence: 83%

Section: Uğurmentioning

confidence: 99%

Untitled

Günşen¹,

Özcan²,

Aydın³

2011

Turk. J. Fish. Aquat. Sci.

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“…It is well documented that the shelf life of marine products can be extended by vacuum and modified atmosphere packaging (Erkan et al. 2000, 2002, 2006, 2007; Metin et al. 2000, 2002; Özden and Erkan 2006).…”

Section: Introductionmentioning

confidence: 99%

“…The extension of the shelf life of seafoods is dependent on raw material, temperature and packaging materials. It is well documented that the shelf life of marine products can be extended by vacuum and modified atmosphere packaging (Erkan et al , 2007Metin et al 2000Metin et al , 2002Özden and Erkan 2006).…”

Section: Introductionmentioning

confidence: 99%

Keeping Quality of Different Packaged Salted Atlantic Bonito “Lakerda”

Erkan¹,

Tosun

Alakavuk

et al. 2009

Journal of Food Biochemistry

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Quality and shelf life of salted Atlantic bonito (lakerda) packaged in brine, under vacuum and in oil conditions and stored at 4 ± 1C were studied. The sensory scores of lakerda stored in all package types at 4C were 14 weeks, respectively. The microbiological count of the vacuum‐packaged lakerda was extended than that lower of other group sample. Overall results of this study showed that 9 weeks of storage of lakerda in brine was the beginning of spoilage, whereas storage of samples in oil and vacuum package delayed onset of spoilage about 2–3 weeks in terms of chemical analysis. Lakerda stored in cold storage as sensory, chemical and microbiological results for brine‐ and oil‐packaged lakerda showed us that week 11 was the beginning of spoilage, and for vacuum‐packaged lakerda, week 13 was the beginning of spoilage. PRACTICAL APPLICATIONS Raw fish and processed fish product is highly perishable and has a short shelf life. Packing processing is finding increasing use in the food industry because of its relative advantages versus other food processing methods in eliciting minimal changes in the flavor, microbiological and nutritional qualities of the final product. This paper illustrates the changes induced in salted fish by packaging at different types. By using oil‐ and vacuum‐packaged treatment, shelf life of traditional‐packaged (in brine) lakerda could be extended at 4C from 9 weeks to 11–13 weeks.

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“…Fish is one of the most important sources among the food products of animal origin because of their content of high quality biological animal protein, lipids, vitamins, essential fatty acids and several kinds of minerals [1,2].…”

Section: Introductionmentioning

confidence: 99%