Effects of MAP on shelf life of Turkish delight

Researchers at Tunceli University in Turkey created four different modified atmospheres in order to extend the shelf life of Turkish delight.
The numbers of total mesophilic aerobic bacteria within samples stored in a modified atmosphere of 30% CO₂ plus 70% N₂ were lower than in the other modified atmospheres. The samples kept in a modified atmosphere of 50% CO₂ plus 50% N₂ were unacceptable after the 21^st day of storage, whereas those kept in modified atmospheres of both 25% CO₂ plus 75% N₂ and 30% CO₂ plus 70% N₂ were found to be acceptable even after 30 days of storage. An article about the research is published in the Journal of Food Protection.
Click here for an abstract of the article.

This item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us: info@nvc.nl, +31-(0)182-512411.