Üşümüş, Ufuk Bora (2016) The Investigation of the Preservative Effect of the Stretch Film on Spoilage of Boiled Bos primigenius ‘Cattle’ Meat. Other thesis, TED Ankara Koleji.
|
Text (pdf)
Ufuk_Bora_Usumus.pdf - Other Available under License Creative Commons Attribution Non-commercial. Download (1MB) | Preview |
Abstract
We use plastic packagings in our daily life to store our food, making it to keep its freshness for longer. Plastic packages main function is to preserve food from spoilage by cutting off the contact with oxygen as it causes organisms to react with food, leading to deterioration and after some point, spoilage. I chose to study with ‘stretch film’ as it is mostly used in daily life. The focus of this study is to test that if stretch film is preventing food from spoilage or not. It is not possible to investigate a specific bacteria in deterioration, so that total colonization is used. As meat is one of the products which is widely consumed and able to deteriorate faster than others, I used ‘boiled meat’(boiled to make it sterilized) to test in this experiment. The aim of this study is to investigate whether stretch filming preserve food from spoilage, by counting total colonization, on meat. In the experiment, the ‘boiled meat’ divided equally to 14 containers, 7 open and 7 wrapped by sretch film, which will be analyzed at different days to see deterioration as the time passes. Meat samples are homogenized via serial dilution and incubated on agar medium over 30 ⁰C for 72 hours, total colonization were counted. These values were then processed and microbiological deterioration of boiled meat were obtained. As the time passes, meat samples in open containers were spoiled while the ones that in containers wrapped with stretch film preserved from spoilage. In this investigation, it was found that wrapping stretch film is effective in protection of food. No spoilage of boiled meat is observed in the containers wrapped by stretch film while the most spoilage is observed in the open containers. Overall, the results of this study advocates the hypothesis that stretch filming is protective against the spoilage of food.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | Supervisor: Vidad Elemin Şemşir |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Users 114 not found. |
| Date Deposited: | 27 Sep 2016 13:06 |
| Last Modified: | 27 Sep 2016 13:06 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/827 |
Actions (login required)
 |
View Item |
