The effect of modified atmosphere packaging (MAP) on the shelf-life of marinated and breaded rainbow trout
Date
2000Author
Metin, Sühendan
VARLIK, C
GUN, Hüseyin
KALAFATOGLU, H
Ozden, O
Erkan, Nuray
BAYGAR, Taçnur
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The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored in 3 groups. These were the control (air), group A (5% O-2 + 35% CO2 + 60% N-2), and group B (30% CO2 + 70% N-2). According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 90th day and the A and B groups spoiled after the 120(th) day of storage. The results showed that modified atmosphere technology in extending to extend the shelf-life of this product.
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