Determination of the Shelf-Life of Trout (Oncorhynchus mykiss) Raw Meatball That Packed under Modified Atmosphere

Taçnur Baygar, Nuray Erkan, Sühendan Mol, Özkan Özden, Didem Üçok and Yasemin Yildirim

Raw meatball is a traditional food in Turkey which is produced by mixing and kneading of various ingredients. There isn't any thermal inactivation process during the production. Because of high initial microbial load and absence of a pasteurization process and because of its raw consumption, raw meatball has high risk of microbial infection. In this study, it is aimed to detect the shelf-life of trout (Oncorhynchus mykiss) raw meatball that was packed under 3 different conditions; Control Group, MAP1 (GroupA) and MAP2 (GroupB). Sensory, pH and microbiological analyses were done during the study. According to the results, it has been determined that the Control (%100 air) samples saved their freshness until 5th day, the MAP1 (5% O₂+ 35% CO₂+ 60% N₂) and the MAP2 (5% O₂+ 25% CO₂+ 70% N₂) groups saved their freshness until 9th. These two groups showed no difference between themselves about storage.