Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

Sinan Uzunlu, Işıl Var

Abstract


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.

Keywords


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

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

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

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