Effect of modified atmosphere packaging on shelf-life and quality characteristics of meat pasty (mantı)

Abstract

This study aimed to evaluate the effects of modified atmosphere packaging on the shelf-life and quality characteristics of mantı (a meat-filled pasta product) stored in refrigerator conditions. In this direction, mantı, whose humidity value is reduced to 34% with the pre-drying process, were packaged with different gas mixtures (ambient air, 80% CO2 + 20% N2, 60% CO2 + 40% N2, 40% CO2 + 60% N2, 20% O2 + 40% CO2 + 40% N2) and kept in cold storage for 90 days. In this process, mantı samples were analysed regarding physico-chemical, microbiological, colour and sensory parameters. According to the findings, Escherichia coli, sulfide-reducing anaerobic bacteria and Salmonella spp. were not detected. While total aerobic mesophilic microorganism and mould yeast counts increased throughout storage, they were lowest in packages containing 80% CO2. The high count of microorganisms in the samples packaged with ambient air also showed parallelism with the lipid oxidation values, causing the products to remain below acceptable sensory levels starting from the 60th day of storage. In the modified atmosphere packaging application, the increased amount of carbon dioxide in the package ensured that the texture and flavour properties of the mantı were preserved close to the first day during their shelf life. As a result, the modified atmosphere packaging application preserved the quality characteristics of mantı for a long time, increased their stay in the aisle and allowed them to be acceptable to consumers. While the protective effect increased, especially with the increasing amount of CO2 in the gas composition, the product's sensory properties were also preserved during storage, and economic losses could be prevented.

Keywords

• Mantı
• MAP
• Shelf-life
• Quality characteristics

Modifiye atmosfer ile paketlemenin etli mantının raf ömrü ve kalite özelliklerine etkisi

Abstract

Bu çalışmada, modifiye atmosfer paketlemenin buzdolabı koşullarında muhafaza edilen etli mantıların raf ömrü ve kalite özellikleri üzerine etkilerinin araştırılması amaçlanmıştır. Bu doğrultuda, ön kurutma işlemi (180°C’de 4 dakika) ile nem değeri %34’e düşürülen mantılar farklı gaz karışımları (ortam havası, %80 CO2 + %20 N2, %60 CO2 + %40 N2, %40 CO2 + %60 N2, %20 O2 + %40 CO2 + %40 N2) ile paketlenmiş ve 90 gün süreyle soğuk muhafaza altında tutulmuştur. Mantı örnekleri bu süreçte fiziko-kimyasal, mikrobiyolojik ve duyusal parametreler yönünden analiz edilmiştir. Elde edilen bulgulara göre, hiçbir mantı örneğinde Escherichia coli, sülfit redükte eden anaerob bakteri ve Salmonella spp. tespit edilmemiştir. Toplam aerobik mezofilik mikroorganizma ve küf-maya sayıları tüm muhafaza süresince artış gösterirken, %80 CO2 içeren paketlerde en düşük seviyede seyretmiştir. Ortam havası ile paketlenen örneklerdeki yüksek mikroorganizma sayısı lipid oksidasyon değerleri ile de paralellik göstermiş olup, muhafazanın 60. gününden itibaren duyusal olarak ürünlerin kabul edilebilir sınırların altında kalmasına yol açmıştır. Modifiye atmosfer paketleme uygulamasında paket içindeki artan karbondioksit miktarı, mantıların raf ömrü süresince tekstür ve lezzet özelliklerinin ilk güne yakın değerlerde olmasına katkıda bulunmuştur. Sonuç olarak, modifiye atmosfer paketleme uygulaması etli mantıların uzun süre kalite özelliklerini koruyarak reyonda kalma sürelerini arttırmış ve tüketiciler tarafından kabul edilebilir olmasına olanak sağlamıştır. Özellikle gaz bileşimindeki artan CO2 miktarı ile koruyucu etki yükselirken, ürünün duyusal özellikleri de muhafaza süresince korunmuş ve ekonomik kayıplar önlenebilmiştir.

Keywords

• Mantı
• MAP
• Raf ömrü
• Kalite özellikleri

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