An investigation on the effectof different packaging methods to protection of cig köfte in fridge conditions

Çiğ köfte, is a hand-made food made by combining raw meat, bulgur, tomato paste and a variety of spices. In the process of entering the European Union, containing of raw meat banned and meatless çiğ köfte emerged more clearly. By subtracting the raw meat, cost of products reduced, endurance time increased, the consumer demand also has increased. Today, fast food culture has become a widespread habit, and this situation made possible increasing consumption of meatless çiğ köfte. By the wide spreading of meatless çiğ köfte production the factories established and outlets were opened in many places. Although meatless çiğ köfte doesn't contain raw meat in its structure, it must be kept under refrigerator conditions to remain its endurance. Within the project, it is intended to determine the type of packaging to preserve the best durability of meatless çiğ köfte under refrigerator conditions. During this study, vacuum packaging, coating with films and modified atmosphere packaging methods were applied. Packaged meatless çiğ köfte samples were examined in various quality criteria and specified period then determined the most appropriate packaging method.