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Turkish Journal of Veterinary & Animal Sciences

DOI

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Abstract

The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored in 3 groups. These were the control (air), group A (5% O_2 + 35% CO_2 + 60% N_2 ), and group B (30% CO_2 + 70% N_2 ). According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 90^{th} day and the A and B groups spoiled after the 120^{th} day of storage. The results showed that modified atmosphere technology in extending to extend the shelf- life of this product.

Keywords

Modified atmosphere packaging, catering technology, trout

First Page

585

Last Page

591

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