The effect of modified atmosphere packaging on extending shelf-lifes of cold storaged marinated seafood salad

Abstract

This study was performed to determine the shelf life of marinated seafood salad in MAP and the effect of gas mixtures (70% CO2/30% N-2 = M1, 50% CO2/50% N-2 = M2) on the physical, chemical, microbiological and sensoric properties of marinated seafood salads during the storage at +2+/-2 degrees C. Results showed that TBA values of MAPed (M1 and M2) marinated seafood salads were quite approach to the upper limit of 8 mg malonaldehid/kg and TVB-N values of were under the limit of 35 mg/100 g given in Turkish Food Codex, the sensoric qualities of were reduced from first quality to spoiled and there was no microbial load on the 7th month of storage at +2+/-2 degrees C. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf-life of MAPed marinated seafood salad during storage at +2+/-2 degrees C. MAPed marinated seafood salad were edible until the 7th month of storage as compared to air-packaged marinated seafood salad (the 4th month of storage). The shelf-life of marinated seafood salad could be extended 3 months by MAP as compared to air-packaging and two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf-life.