Effect of the Vacuum Packaging on the Shelf Life of Lakerda
Journal Title: International Journal of Food Science, Nutrition and Dietetics (IJFS) - Year 2014, Vol 3, Issue 9
Abstract
In this research, shelf life of lakerda in stretch film (A group) and vacuum packages (B group) stored for56 days at 4±2o C after the ripening and dry salting was compared. The quality control of the packaged lakerda were carried out by analyses of pH value, water activity (Aw), TVB-N, TBARS, total mesophilic (TMB) and total psychotropic (TPB) bacterial counts. The initial pH, Aw, TBARs, TVB-N value, TMB and TPB counts of lakerda were; 6.02, 0.74, 6.02 mg MDA/kg, 17.31 mg/100g, 3.68LogCFU/g and 2.61 LogCFU/g, respectively. The lakerda packed with stretch film and vacuum packs, did not exceed the limits for acceptability 35mg/100g of TVB-N during the storage periods. While the TBARs values, TMB and TBP counts of B groups did not exceed the limits for acceptability 8mg MDA/kg and 6LogCFU/g, respectively, throughout the storage period, the TBARs value of A group exceed the acceptability limit at 14th day. According to the all analyses results, vacuum packaging compared to stretch film significantly increased shelf life of lakerda (P<0.05).
Authors and Affiliations
Hülya Turan
Keywords
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- EP ID EP200656
- DOI 10.19070/2326-3350- 1400029
- Views 111
- Downloads 0
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