The effect of the modified atmosphere packaging on the shelf-life of the salted trout

被引：0
|
作者：
Erkan, N [1 ]
Mol, S [1 ]
Varlik, C [1 ]
Özden, Ö [1 ]
Baygar, T [1 ]
机构：
[1] Univ Istanbul, Fak Aquat Prod, Abt Fischverarbeitung & Technol, Laleli Istanbul 34470, Turkey
来源：
FLEISCHWIRTSCHAFT | 2002年 / 82卷 / 12期
关键词：
modified atmosphere; salted fish; trout; stored;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The salted rainbow trouts were prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored under 3 groups. These were named as control (100% air), group A (%5 0, 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 45th day. The shelf-life of the salted trouts which were packaged as group A was 60 days and group B was 75 days. The results showed that, the modified atmosphere technology is effective to extend the shelf life of this product.
引用
收藏
页码：89 / 92
页数：4
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