The objective of this study was to

The objective of this study was to determine the effect of modified atmosphere packaging (MAP) on qualities and shelf life of chilled pork gyoza products. Using experimental conditions 4 conditions include chilled gyoza were packed in air (control) and under MAP conditions 70%CO2+30%N2 , 50%CO2+50%N2 and 30%CO2+70%N2 by packing gyoza in PET/LLDPE bags and PET/CPP bags. All samples were kept at 0-4 ˚C and 6-10 ˚C and to evaluate the microbiological quality, chemical, physical and sensory of the product. The results showed that storage time had significant effects on total bacteria, pH, aw and weight loss (P≤0.05). As storage time increased, total bacteria and weight loss of chilled gyoza packed under all modified atmosphere condition increased while pH and aw of those gyoza decreased. For the results of the packing on quality of gyoza showed packing conditions affect on the quality of the gyoza. Total bacteria number of the gyoza packed under 70%CO2+30%N2 was lower than that of any other modified atmosphere conditions. In addition, the decrease of pH of gyoza packed under 70%CO2+30%N2 was the lowest following by 50%CO2+50%N2, and 30%CO2+70%N2, respectively. According to the sensory evaluation of gyoza products after microwaveable in the storage time of 20 days. Found that all conditions of the experiment gyoza with appearance, color, odor, taste, texture and over all no difference of the sensory was significantly found between the samples storing in the packaging and the control samples at 95% confidence level. And found the gyoza packaging Modified atmosphere packaging can inhibit the growth of microorganisms and can extend the shelf life of the product for longer, at least double compared to normal atmospheric packaging.

The objective of this study was to determine the effect of modified atmosphere packaging (MAP) on qualities and shelf life of chilled pork gyoza products. Using experimental conditions 4 conditions include chilled gyoza were packed in air (control) and under MAP conditions 70% CO2 + 30% N2, 50% CO2 + 50% N2 and 30% CO2 + 70% N2 by packing gyoza in PET / LLDPE bags. and PET / CPP bags. All samples were kept at 0-4 ˚C and 6-10 ˚C and to evaluate the microbiological quality, chemical, physical and sensory of the product. The results showed that storage time had significant effects on total bacteria, pH, aw and weight loss (P≤0.05). As storage time increased, total bacteria and weight loss of chilled gyoza packed under all modified atmosphere condition increased while pH and aw of those gyoza decreased. For the results of the packing on quality of gyoza showed packing conditions affect on the quality of the gyoza. Total bacteria number of the gyoza packed under 70% CO2 + 30% N2 was lower than that of any other modified atmosphere conditions. In addition, the decrease of pH of gyoza packed under 70% CO2 + 30% N2 was the lowest following by 50% CO2 + 50% N2, and 30% CO2 + 70% N2, respectively. According to the sensory evaluation of gyoza products after microwaveable in the storage time of 20 days. Found that all conditions of the experiment gyoza with appearance, color, odor, taste, texture and over all no difference of the sensory was significantly found between the samples storing in the packaging and the control samples at 95% confidence level. And found the gyoza packaging Modified atmosphere packaging can inhibit the growth of microorganisms and can extend the shelf life of the product for longer, at least double compared to normal atmospheric packaging.

The objective of this study was to determine the effect of modified atmosphere packaging (MAP) on qualities and shelf life. Of chilled pork gyoza products. Using experimental conditions 4 conditions include chilled gyoza were packed in air (control). And under MAP, conditions 70%CO2+30%N2 50%CO2+50%N2 and 30%CO2+70%N2 by packing gyoza in PET / LLDPE bags and PET / CPP, bags. All samples were kept at 0-4 ˚ C and 6-10 ˚ C and to evaluate the microbiological quality chemical physical and sensory,,, Of the product. The results showed that storage time had significant effects on, total bacteria pH aw and, weight loss (P < = 0.05).? As storage time increased total bacteria, and weight loss of chilled gyoza packed under all modified atmosphere condition. Increased while pH and aw of those gyoza decreased. For the results of the packing on quality of gyoza showed packing conditions. Affect on the quality of the gyoza. Total bacteria number of the gyoza packed under 70%CO2+30%N2 was lower than that of. Any other modified atmosphere conditions. In addition the decrease, of pH of gyoza packed under 70%CO2+30%N2 was the lowest. Following by 50%CO2+50%N2 and 30%CO2+70%N2, respectively. According, to the sensory evaluation of gyoza products after microwaveable. In the storage time of 20 days. Found that all conditions of the experiment gyoza with appearance color odor,,,,, taste texture And over all no difference of the sensory was significantly found between the samples storing in the packaging and the control. Samples at 95% confidence level. And found the gyoza packaging Modified atmosphere packaging can inhibit the growth of microorganisms. And can extend the shelf life of the product for longer at least, double compared to normal atmospheric packaging.