Effects of High-Oxygen Modified Atmosphere Packaging on the Microbiological Quality and Shelf Life of Tekirdag Kofte: A Turkish Type Meatball

Bingol E. B., Colak H., Cetin O., Kahraman T., Hampikyan H., Ergun O.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES, vol.11, no.17, pp.3148-3155, 2012 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 17
  • Publication Date: 2012
  • Journal Name: JOURNAL OF ANIMAL AND VETERINARY ADVANCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.3148-3155
  • Istanbul University Affiliated: Yes

Abstract

Effects of different concentrations of O-2/CO2/N-2 in modified atmosphere packaging on the microbiological quality and shelf-life of Tekirdag kofte (a Turkish type meatball) was investigated. For this purpose, meatballs were separately packaged under aerobic and various gas mixture conditions of 80:20:0, 60:20:20, 70:30:0 and 60:40:0/O-2:CO2:N-2. Packages were stored at refrigerator temperature (4 +/- 1 degrees C) for 12 days and examined microbiologically comparing with pH and oxidative changes during storage. As a result, the quality and shelf-life of meatballs under various gas compositions were improved; microbial growth was delayed due to increasing level of CO2 usage and shelf-life was increased by up to 8 days.