The Effect of Modified Atmosphere Packaging (MAP) on the Shelf? life of Marinated and Breaded Rainbow Trout

Authors: NURAY ERKAN, SÜHENDAN MOL, CANDAN VARLIK, TAÇNUR BAYGAR, ÖZKAN ÖZDEN, HÜSEYİN GÜN, HANİFE KALAFATOĞLU

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

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