The effect of modified atmosphere packaging (MAP) on the shelf-life of marinated and breaded rainbow trout

Erkan N., Metin S., VARLIK C., BAYGAR T., Ozden O., GUN H., ...More

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.24, no.6, pp.585-591, 2000 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 24 Issue: 6
  • Publication Date: 2000
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.585-591
  • Istanbul University Affiliated: Yes


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.