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.