School of Tourism and Hotel Management, Department of Food & Beverage Management, Sinop University, Sinop, Turkey
Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, Turkey.
Food Sci Technol Int. 2016 Jun;22(4):343-52. doi: 10.1177/1082013215601771. Epub 2015 Sep 2.
This paper reports the effect of different concentrations of CO2/N2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties of trout mince stored at 3 ± 1℃. The gas mixtures were used as follows; 60%CO2 + 40%N2 (B), 75%CO2 + 25%N2 (C), 40%CO2 + 60%N2 (D). Control samples (A) were packed under atmospheric air. Analyses were carried out on the 1st, 4th, 8th, 12th, 16th, 20th, 24th and 28th days of storage. Among three modified atmosphere gas compositions, the best preservation method and most suitable gas concentration for trout mince were found in group C including 75% CO2 The inconsumable day of trout mince packed with air (control) and MAPs (Modified Atmosphere Packaging) (group B, C, and D) were 12th, 16th, 24th, and 16th days, respectively.
本文报告了不同浓度的 CO2/N2 气体对在 3±1℃下储存的鳟鱼肉末的化学/感官稳定性、颜色特性（L*、a和 b值）和微生物特性的影响。使用了以下混合气体：60%CO2+40%N2（B）、75%CO2+25%N2（C）、40%CO2+60%N2（D）。对照样品（A）在大气空气中包装。在储存的第 1、4、8、12、16、20、24 和 28 天进行了分析。在三种改良气氛气体组成中，在包括 75%CO2 的组 C 中发现了鳟鱼肉末的最佳保存方法和最适宜的气体浓度。用空气（对照）和 MAPs（改良气氛包装）（组 B、C 和 D）包装的鳟鱼肉末不可食用的天数分别为 12、16、24 和 16 天。
