Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) to extend its refrigerated storage time. Beef, which is one of the main raw ingredients in mantı, is a highly perishable product. Therefore, it is essential that the microbiological effects of this product be analysed. The microbiological qualities of each mantı package were assessed by analysing raw mantı samples to determine the number of Lactobacillus spp. they contained, as well as the total anaerobic mesophilic microorganisms, the amounts of Staphylococcus spp., yeast and mould, the coliforms, Escherichia coli, Salmonella spp. and Clostridium perfringens and the total aerobic psychrophilic microorganisms. Salmonella spp. and C. perfringens were not detected in the raw materials or the packed samples, but the Lactobacillus spp. and total anaerobic mesophilic microorganism counts increased during cold storage. Growth of Enterobacteriaceae species in a modified atmosphere during the period in which the mantı is being stored must also be taken into account. The compositions of the MAP samples lasted for the maximum storage time of 126 days as opposed to 20 days in normal atmospheric packaging. In conclusion, more than 40% carbon dioxide (CO2) with nitrogen (N2) should be used in the mantı process.
2016 by Japanese Society for Food Science and Technology