Modified atmosphere packaging of manti with different gas compositions and its microbial and chemical composition variances during cold storage

Mantı, a traditional Turkish food product as consumed after heat treatment in water or oven. It comprises meat, wheat flour, onion and red pepper. Heat treatment applied generally in boiling water, within 10-15 minutes there after served with yoghurt, dried mint and sumac. Modified atmosphere packaging promises long term stable food products by specialization to the food.It is aimed to minimize the perishable period of raw fresh mantı, by hiring MAP and its effect during the cold storage, by measuring physical, chemical, microbiological and sensory indicators.Performing the compositions of gaseous atmosphere emphasized the maximum period of mantı that we can store in cold storage, which have not been detected hitherto. Mild heat treatment (60°C, 4?) with compositions of MAP 1 (80 % CO2 + 20 % N2,) MAP 2 (40 % CO2 + 60 % N2) and MAP 3 (60 % CO2 + 40 % N2), demonstrated the end storage point up to the 126 days, while atmospheric gaseous compositions reached to 20 days of storage.It is clearly seen from the results of the study that, above 40 % CO2 with make-up gas N2 should be implemented while processing mantı, especially for the exporting views in industry.