Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)


ÇAĞLAK E., ÇAKLI Ş. , KILINÇ B.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.21, ss.206-221, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 21 Konu: 3
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1080/10498850.2011.589967
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Sayfa Sayıları: ss.206-221

Özet

In this study, the fresh meat of bonito (Sarda sarda) was used to make lakerda, which is a type of salted fish (Turkish traditional product). The lakerda was packaged in plastic film (A), vacuumed (VP), placed in modified atmosphere packaging (MAP; M1 = 80%/20% CO2/N-2, M2 = 65%/35% CO2/N-2, M3 = 30%/60%/10% CO2/N-2/O-2), and stored at 2 +/- 1 degrees C. Microbiological, chemical, sensory, and color analyses were conducted to determine the changes in quality. Total viable bacteria counts did not exceed the limit of consumption (7 log cfu/g) for all groups on Day 31. Total volatile basic nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) values of M1, M2, and M3 remained lower than the proposed acceptability limits of 35 and 12 mg N/100 g, respectively, up to 31 days of storage. However, VP lakerda samples exceeded TVB-N limits after 31 days of storage, whereas A lakerda samples exceeded after 8 days of storage. In our study, sensory analysis determined the shelf life of modified atmosphere packaged lakerda. When Group A is compared with the other groups, MAP and VP lengthened the shelf life of lakerda by 23 days.