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¹ Balıkesir University, Bandırma Vocational High School, Department of Food Technology, 10200, Bandırma, Balıkesir, Turkey
² The Central Institute of Food Control and Research, 16036, Hurriyet, Bursa, Turkey
³ Istanbul University, Veterinary Faculty, Department of Food Hygiene and Tech., 34320, Avcilar, Istanbul, Turkey DOI : 10.4194/trjfas.2011.0208 Viewed : 4248 - Downloaded : 4674 This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) by different gas mixtures (70% CO₂ / 30% N₂ = M1, 50% CO₂ / 50% N2 = M2) on the potential quality index, shelflife and histamine formation in marinated anchovies during the storage at 2±2°C. Results showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from “first quality” to “not consumed” on month 11 of storage at 2±2°C as compared to vacuum packaging (7^th month). The levels of TVB-N, histamine and microbial load in the samples from both of the packaging methods were under the limits given in Turkish Food Codex. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2±2°C. Marinated anchovies under MAP conditions were edible until the 11th month of storage. The shelflifes of marinated anchovies could be extended 4 months by MAP, as compared to vacuum packaging (7^th month), and the two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf lifes. Keywords : Marination, packaging, histamine, shelf-life