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Influence of MAP and Multi-layer Flexible Pouches on Aerobic Bacteria Count of Smoked Kutum Fish (Rutilusfrisiikutum)

Authors: NazaninZand and Amin SakianMohammadi

Int J Med Res Health Sci.174-181 | pdf PDF Full Text

In this study the usage of different concentrations of three gas mixture (carbon dioxide, nitrogen,oxygen) ,and also
vacuum conditions and flexible multi-layer films for determination of aerobic bacteria of smoked kutum fish
(Rutilus Frisii Kutum) at ambient condition (T= 25
0C) were evaluated. Ordinary condition as control packaging
were compared with four types of modified atmosphere packaging: (N
270%+CO230%), (N230% + CO270%),
(45%CO2+45%N2+10%O2) and vacuum conditions, in this project. These samples(smoked kutum fish) were
packaged in 3 kinds of flexible multi-layer films 3-layers(PET
(12)/AL(12)/LLD(100)) ,and 4-layers
(12)/AL(7)/PET(12)/LLD(100) ),and 3-layer( PET(12)/AL(7)/LLD(100)). Packed samples were performed microbial tests
(Aerobic bacteria 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 usage of MAP was not adequet for controlling spolage but the spoilage process was
delayed. The shelf life of smoked kutum fish(according to Aerobic bacteria count) in 4-layers , under conditions
1,2,3 were reported 60,58,45days and in vacuum conditions were 40 days, in 3-layers (AL:12) , under conditions
1,2,3 and in vacuum conditions were 55,50,40, 35 days, with 3-layers(AL:7),under conditions 1,2,3 were 45,40,35
days and under vacuum conditions were 30 days. Aerobic bacteria count showed that increasing CO2
concentration increases shelf life of smoked fish. According to these results could be concluded the best condition
for controlling the growth of Aerobic bacteria belonged to treatment under modified atmosphere CO2 70% as an
antibacterial properties of more carbon dioxide in container 4-layers, since steam permeability of 4-layer was less
than 3-layer in order to maintain long-term shelf life of smoked kutum Fish

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