Influence of MAP and Multi-layer Flexible Pouches on Clostridium Count of Smoked Kutum Fish (Rutilus frisii kutum)
Journal Title: International Journal of Medical Research & Health Sciences (IJMRHS) - Year 2016, Vol 5, Issue 11
Abstract
In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), and also vacuum conditions and flexible multi-layer films were evaluated on Clostridium count of smoked kutum fish (Rutilus frisii kutum) at ambient condition (T= 25 0C). Ordinary condition as control packaging were compared with four types of modified atmosphere packaging: (N270%+ CO230%), (N230% + CO270%), (45%CO2+ 45%N2+10%O2) and vacuum conditions, in this project. Smoked kutum fish were packaged into 3 kinds of flexible pouches {3- layers(PET(12)/AL(12)/LLD(100)), 4-layers (PET(12)/AL(7)/ PET(12)/LLD(100)), and 3-layer (PET(12)/AL(7)/LLD(100))}. Packed samples were performed microbial tests (Clostridium count), in different times during 60 days, with 15 treatment ,3 run, statistical analysis and comparison of data, were done by software SAS (Ver:9/1) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05) . The shelf life of Samples (according to Clostridium count) were reported in 4-layers , under conditions 1,2,3 and vacuum conditions, 60,58,45,40 days, in 3-layers (AL:12), under conditions 1,2,3 were 55,50,40 days and in vacuum conditions were about 35 days, with 3- layers(AL:7), under conditions 1,2,3 and vacuum conditions 45,40,35, 30 days. Clostridium count showed that increasing CO2 concentration prolonged shelf life. During the period of this experiment Clostridium count of samples in various conditions, had significant level. According to these results could be concluded the best condition belonged to treatment under modified atmosphere CO2 70% and also 4- layer container due to the thickness (131 µ), low permeability of water vapor in this 4-layer container and anti-microbial effect of more percentage of CO2.
Authors and Affiliations
Nazanin Zand| Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Corresponding E-mail: n_zand2008@yahoo.com, Amin Sakian Mohammadi| Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran, Mohammad Reza Eshaghi| Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Keywords
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