Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı
Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemica...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2016-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/535 |
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| author | Sinan Uzunlu Işıl Var |
| author_facet | Sinan Uzunlu Işıl Var |
| author_sort | Sinan Uzunlu |
| collection | DOAJ |
| description | Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process. |
| format | Article |
| id | doaj-art-b862f16674fb4ec5a69fed583e6b6ce1 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-b862f16674fb4ec5a69fed583e6b6ce12025-08-20T02:02:41ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2016-01-0141364010.24925/turjaf.v4i1.36-40.535255Effect of Modified Atmosphere Packaging on the Refrigerated Storage of MantıSinan Uzunlu0Işıl Var1Food Engineering Department, Agricultural Faculty, Çukurova University, 01330 Adana,Food Engineering Department, Agricultural Faculty, Çukurova University, 01330 Adana,Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process.http://www.agrifoodscience.com/index.php/TURJAF/article/view/535Mantımodified atmosphere packagingtraditional foodsMAPSensory |
| spellingShingle | Sinan Uzunlu Işıl Var Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı Turkish Journal of Agriculture: Food Science and Technology Mantı modified atmosphere packaging traditional foods MAP Sensory |
| title | Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı |
| title_full | Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı |
| title_fullStr | Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı |
| title_full_unstemmed | Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı |
| title_short | Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı |
| title_sort | effect of modified atmosphere packaging on the refrigerated storage of manti |
| topic | Mantı modified atmosphere packaging traditional foods MAP Sensory |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/535 |
| work_keys_str_mv | AT sinanuzunlu effectofmodifiedatmospherepackagingontherefrigeratedstorageofmantı AT isılvar effectofmodifiedatmospherepackagingontherefrigeratedstorageofmantı |