DETERIORATION OF PACKAGED DONER UNDER MODIFIED ATMOSPHERE

Abstract

The purposes of this research was to investigate deteration cooked packaged chicken doner related with microbiological, chemical analysis under modified atmospheric (MAC) condition of nitrogen  at  0, 10 and 20⁰C  temperatures.  For the storage  temperatures  were  taken 16 samples of freshly cooked chicken doner and each one contain 100 g  in Poly vinyl etilen (PVE) packages where collected   from  Doner company in Istanbul .The results were evaluated  according to Salmonella spp, Listeria monocytogenes, total volatile nitrogen (TVN) and pH  for each sample and temperature were analysed  in two days intervals in duplicate  according to Turkish food regulation (TSE, 2003). The deteriotion value related with  microbial and chemical analysis were obtained about  1, 4 and 6  days   at 20 , 10 and  0⁰ C   respectively under  MAC.