Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

Sinan Uzunlu, Işıl Var


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.


Mantı; modified atmosphere packaging; traditional foods;MAP; Sensory

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DOI: https://doi.org/10.24925/turjaf.v4i1.36-40.535

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

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