1
|
Liang R, Zhang W, Mao Y, Zhang Y, Li K, Luo X, Yang X. Effects of CO 2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O 2 levels. Meat Sci 2024; 209:109422. [PMID: 38160561 DOI: 10.1016/j.meatsci.2023.109422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The storage quality characteristics of fresh pork patties were investigated under 80% O2 modified atmosphere packaging (MAP80:20 = 80% O2/20% CO2) and 40% O2 MAP with various CO2 levels (MAP40:20 = 40% O2/20% CO2/40% N2; MAP40:40 = 40% O2/40% CO2/20% N2; MAP40:60 = 40% O2/60% CO2). Packaged patties were stored for 16 days at 4 °C to monitor their physicochemical (pH, instrumental color, oxidative stability, and fatty acid profile), microbial, and sensorial changes. Results suggested that decreasing O2 levels from 80% to 40% significantly inhibited the lipid oxidation of patties but led to a lower (P < 0.05) color stability. Elevating CO2 levels from 20% to 60% in combination with 40% O2 significantly suppressed bacterial growth and total volatile basic nitrogen production, and thus rendered patties with a better sensory quality and a similar meat color to 80% O2. However, increased CO2 levels promoted lipid oxidation through reducing the antioxidant capacity of patties, which was attributed to a CO2-induced reduction in superoxide dismutase and glutathione peroxidase activities during storage rather than a pH reduction or changes in fatty acid composition. Overall, 40% O2/40% CO2/20% N2 is a realistic alternative for pork patties to improve meat quality and extend the shelf-life to over 16 days.
Collapse
Affiliation(s)
- Rongrong Liang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Wenyan Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yanwei Mao
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yimin Zhang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Key Laboratory of Cold Chain Food Processing and Safety Control (Ministry of Education), Zhengzhou 450001, China
| | - Xin Luo
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Xiaoyin Yang
- Laboratory of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China.
| |
Collapse
|
2
|
Song S, Cheng H, Park J, Kim GD. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major). Food Chem 2024; 430:137036. [PMID: 37536066 DOI: 10.1016/j.foodchem.2023.137036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 07/23/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
Collapse
Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Junyoung Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
| |
Collapse
|
3
|
Kim GH, Chin KB. Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage. Anim Biosci 2023; 36:1738-1746. [PMID: 37641843 PMCID: PMC10623046 DOI: 10.5713/ab.23.0150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/05/2023] [Accepted: 07/11/2023] [Indexed: 08/31/2023] Open
Abstract
OBJECTIVE The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. METHODS Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. RESULTS The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. CONCLUSION Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.
Collapse
Affiliation(s)
- Geon Ho Kim
- Department of Animal Science, Chonnam National University, Gwangju 61186,
Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186,
Korea
| |
Collapse
|
4
|
Nur Hanani Z, Reich F, Tolksdorf T, Siemen H, Bandick N. Monitoring the effect of active packaging films with silver-kaolinite using different packaging systems on the quality of beef meat. Heliyon 2022; 8:e11019. [PMID: 36267384 PMCID: PMC9576896 DOI: 10.1016/j.heliyon.2022.e11019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/24/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022] Open
Abstract
Active packaging films based on gelatin with silver-kaolinite (Ag-Kln) were developed and their effects on the quality and microbial growth of beef meat stored in different packaging systems (cling film, vacuum and modified atmosphere packaging) at 4 °C for 13 days were evaluated. The analysis revealed that Ag-Kln packaging films had no adverse effects on the pH and colour of the beef samples irrespective of the packaging system used. Beef meat in packaging with active films lost more weight (P < 0.05) than without active films for meat in the vacuum and modified systems on day 13. In general, these gelatin films with Ag-Kln showed the potential as antibacterial films and could enhance the shelf life of food products, however, further studies are required to establish the release rate of silver from packaging films, as well as test the efficiency of these materials under different storage conditions. In conclusion, this study revealed that gelatin film with silver-kaolinite is a promising antibacterial agent and preservation material for food shelf life extension.
Collapse
Affiliation(s)
- Z.A. Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia,Corresponding author.
| | - F. Reich
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - T. Tolksdorf
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - H. Siemen
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - N. Bandick
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| |
Collapse
|
5
|
Ameer A, Seleshe S, Kang SN. Effect of Modified Atmosphere Packaging (MAP) Varying in
CO2 and N2 Composition on Quality Characteristics of
Dry Fermented Sausage During Refrigeration Storage. Food Sci Anim Resour 2022; 42:639-654. [PMID: 35855267 PMCID: PMC9289800 DOI: 10.5851/kosfa.2022.e27] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/23/2022] [Accepted: 05/23/2022] [Indexed: 11/06/2022] Open
Abstract
The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage period. Treatments were vacuum-packed (control), 25% CO2/75% N2 (MAP1), 50% CO2/50% N2 (MAP2), 70% CO2/30% N2 (MAP3), and 100% CO2 (MAP4). All MAP samples regardless of their CO2 composition significantly (p<0.05) decreased in pH, aw, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO2 from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO2/30% N2 (MAP3) and 100% CO2 (MAP4) were effective to maintain several quality parameters (aw, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.
Collapse
Affiliation(s)
- Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea
- Corresponding author: Suk Nam Kang, Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea, Tel: +82-53-850-6726, Fax: +82-53-850-6729, E-mail:
| |
Collapse
|
6
|
Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals (Basel) 2022; 12:ani12020130. [PMID: 35049754 PMCID: PMC8772538 DOI: 10.3390/ani12020130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary The water buffalo is found worldwide, but mainly in Asian countries, i.e., India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein demands of the world’s population. Presently, very little information is available regarding buffalo meat quality attributes under different packaging types. Therefore, this study was designed to evaluate the effect of packaging type and aging time on the meat quality characteristics (instrumental color, WBSF, cooking loss, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of longissimus lumborum steaks. The results showed that vacuum packaging and aging were the most effective in decreasing the WBSF values of buffalo meat. Abstract The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.
Collapse
|
7
|
Esmaeilian S, Rotabakk BT, Lerfall J, Jakobsen AN, Abel N, Sivertsvik M, Olsen A. The use of soluble gas stabilization technology on food – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
8
|
Ząbek K, Miciński J, Milewski S, Sobczak A. Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat. Arch Anim Breed 2021; 64:437-445. [PMID: 34712774 PMCID: PMC8546883 DOI: 10.5194/aab-64-437-2021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 08/30/2021] [Indexed: 01/25/2023] Open
Abstract
The aim of the study was to evaluate the effect of vacuum packaging and
modified atmosphere packaging (80 % N2 + 20 % CO2) on the
microbial and physicochemical parameters of lamb meat and the sensory
properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10,
20 and 30 d) during storage at 4 ∘C. There was no
significant effect of the packaging method and storage time used on cooking
loss, natural drip loss, lightness, yellowness, and intensity of taste and
aroma. An interaction between storage time, packaging method, and
mesophilic aerobic bacteria and coliform counts was observed. Storage
time significantly affected the number of aerobic psychrotrophic bacteria,
redness, pH (P≤0.001), shear force value (P=0.006), and the desirability
of aroma (P<0.026) and taste (P<0.01). During the storage
time, an increase in red saturation from 11.92 to 13.33 and pH value
from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory
properties. Vacuum-packed meat was characterized by higher scores in
juiciness, tenderness and taste desirability in comparison to MAP. The
obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration
conditions.
Collapse
Affiliation(s)
- Katarzyna Ząbek
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Jan Miciński
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Stanisław Milewski
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| | - Alicja Sobczak
- Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-957 Olsztyn, Poland
| |
Collapse
|
9
|
Mortazavi SMH, Kaur M, Farahnaky A, Torley PJ, Osborn AM. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO 2 packaging to extend product shelf-life. Crit Rev Food Sci Nutr 2021; 63:1733-1754. [PMID: 34445909 DOI: 10.1080/10408398.2021.1968336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action.
Collapse
Affiliation(s)
| | - Mandeep Kaur
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - Peter J Torley
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| | - A Mark Osborn
- Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia
| |
Collapse
|
10
|
Casas DE, Manishimwe R, Forgey SJ, Hanlon KE, Miller MF, Brashears MM, Sanchez-Plata MX. Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage. Foods 2021; 10:foods10061403. [PMID: 34204388 PMCID: PMC8234038 DOI: 10.3390/foods10061403] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022] Open
Abstract
As the global meat market moves to never frozen alternatives, meat processors seek opportunities for increasing the shelf life of fresh meats by combinations of proper cold chain management, barrier technologies, and antimicrobial interventions. The objective of this study was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Samples were taken using EZ-Reach™ sponge samplers with 25 mL buffered peptone water over a 100 cm2 area of the striploin. Sample collection was conducted before the hot carcass wash, after wash, and after the 24 h carcass chilling. Chilled striploins were cut into four sections, individually vacuum packaged, and stored to be sampled at 0, 45, 70, and 135 days (n = 200) of refrigerated storage and distribution. Aerobic plate counts, enterobacteria, Escherichia coli, coliforms, and psychrotroph counts were evaluated for each sample. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (<0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (p > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.
Collapse
|
11
|
The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres. COATINGS 2021. [DOI: 10.3390/coatings11050488] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2; M2 50:40:10 O2:CO2:N2; M3 80:20 O2:CO2) were used. The microbiological parameters (APC, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria), physicochemical indexes (pH, colour) as well as a sensory attribute, i.e., aroma were analysed. Meat samples were tested after five, 12, 19, 23, and 28 days of storage. Changes in the qualities of pork were determined throughout the storage. The proportions of polymeric forms, hydrolytic activity and hydrophobicity were determined in the lysozyme preparation. Modified lysozyme exhibited higher hydrophobicity and lower hydrolytic activity than lysozyme monomer. The colour parameters L* and a* were not considerably affected by the addition of modified lysozyme. The sample with the modified lysozyme was given the highest score for aroma. In comparison with the monomer, the modified lysozyme exhibited greater antibacterial effect, especially against Pseudomonas and Enterobacteriaceae. Microbial growth rates in the sample with modified lysozyme, packaged in an atmosphere with the highest content of CO2 (total plate count 4.59 log CFU/cm2; moulds and yeasts 2.17 log CFU/cm2) were lower than those observed in the sample without lysozyme packed under M1 and M3 (20−25% CO2). The use of an atmosphere with gas composition and modified lysozyme considerably extended the shelf life of pork. The combination of the atmosphere with the highest content of carbon dioxide (50% O2, 40% CO2, 10% N2) and modified lysozyme resulted in the best effect. This strategy extended the shelf-life by more than 20%, as compared with the control sample without lysozyme, packaged in an atmosphere of 50:40:10 O2:CO2:N2.
Collapse
|
12
|
Redondo-Solano M, Guzmán-Saborío P, Ramírez-Chavarría F, Chaves-Ulate C, Araya-Quesada Y, Araya-Morice A. Effect of the type of packaging on the shelf life of ground rabbit meat. FOOD SCI TECHNOL INT 2021; 28:190-199. [PMID: 33765869 DOI: 10.1177/10820132211003705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.
Collapse
Affiliation(s)
- Mauricio Redondo-Solano
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060, San José, Costa Rica
| | - Priscila Guzmán-Saborío
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060, San José, Costa Rica
| | | | - Carolina Chaves-Ulate
- Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060, San José, Costa Rica
| | | | | |
Collapse
|
13
|
Huh S, Kim HJ, Lee S, Cho J, Jang A, Bae J. Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness. SENSORS 2021; 21:s21031001. [PMID: 33540678 PMCID: PMC7867294 DOI: 10.3390/s21031001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/21/2021] [Accepted: 01/26/2021] [Indexed: 01/29/2023]
Abstract
This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.
Collapse
Affiliation(s)
- Sooin Huh
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Hye-Jin Kim
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Seungah Lee
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
| | - Jinwoo Cho
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
| | - Aera Jang
- The Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea; (H.-J.K.); (J.C.)
- Correspondence: (A.J.); (J.B.)
| | - Joonsung Bae
- The Department of Electrical and Electronics Engineering, Kangwon National University, Chuncheon 24341, Korea; (S.H.); (S.L.)
- Correspondence: (A.J.); (J.B.)
| |
Collapse
|
14
|
Priyadarshini MB, Xavier KM, Dhanabalan V, Nayak BB, Balange AK. Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110239] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
15
|
Gedarawatte STG, Ravensdale JT, Johns ML, Azizi A, Al-Salami H, Dykes GA, Coorey R. Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum-packaged beef. J Food Sci 2020; 85:2153-2163. [PMID: 32572986 DOI: 10.1111/1750-3841.15178] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 04/23/2020] [Indexed: 01/15/2023]
Abstract
The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.05) reduced purge accumulation in vacuum packages which was confirmed by an increased swelling ratio and scanning electron microscopy images. Colorimetric measurements showed significantly (P < 0.05) increased redness and yellowness values in wrapped samples compared to unwrapped samples. BC wrap did not affect pH, tenderness, and odor of meat, but significantly (P < 0.05) increased lipid oxidation, and numbers of lactic acid bacteria and Brochothrix thermosphacta counts. This study shows that BC wrap has potential as a purge absorbent in vacuum packaged meat. PRACTICAL APPLICATION: Bacteria cellulose has good water holding capacity that can be utilized to absorb purge exudate from beef. It helps to improve the appearance and consequently consumer acceptance of vacuum packed beef.
Collapse
Affiliation(s)
- Shamika T G Gedarawatte
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Joshua T Ravensdale
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Michael L Johns
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Azlinda Azizi
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Inst., Biosciences Research Precinct, School of Pharmacy and Biomedical Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Gary A Dykes
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin Univ., Bentley, Western Australia, 6102, Australia
| |
Collapse
|
16
|
Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere. ACTA VET BRNO 2020. [DOI: 10.2754/avb202089010097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O2 (80% O2/20% CO2), 24 samples in MAP-N2 (70% N2/30% CO2) and 48 samples as a control. The samples were analysed on days 2, 7, 10 and 14 of storage during a 14-day storage period at 2 ± 2 °C. The surface colour of skin (L*a*b*), ammonia content, thiobarbituric acid reactive substances content (TBARS) and antioxidant capacity were assessed. The lightness values (L*) for chicken skin in MAP-O2 were increased on days 7 and 10 of the storage period, and were significantly (P < 0.05) higher than in the samples in MAP-N2 and the control. Significant increases of TBARS were observed in the samples in MAP-O2 from day 7 and these values continued to increase until the end of the storage period. The antioxidant capacities of the samples in MAP-O2 were mostly lower than those of the samples in MAP-N2. Our results indicate that MAP-O2 only had a positive effect on skin colour, whereas MAP-N2 maybe preferable for shelf-life prolongation.
Collapse
|
17
|
|
18
|
ARCALES JULIEANNABOGANDA, NACIONAL LODAMONTEDERAMOS. Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2018. [DOI: 10.12944/crnfsj.6.3.29] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Limited shelf life of green mussel restricts its accessibility to wider markets. The study assessed the potential of using organic acids (lactic and citric acids) in enhancing the quality and storage life of chilled mussel. Pretreatments included: 2% lactic acid (LA) and 2% citric acid (CA). Results from sensory analysis concluded that lactic acid (LA) pretreatment had 15 days of acceptability compared to the untreated sample. It had also lower the volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), psychrophilic and lactic acid bacteria count of the sample during the storage. The weight loss of the citric acid pretreated sample was higher compared to the lactic acid pretreated mussel. Results from quality assessment indicated that pretreatment using lactic acid can be used to improve the storage life of chilled green mussel for 15 days compared 6 days of untreated samples.
Collapse
Affiliation(s)
| | - LODA MONTEDERAMOS NACIONAL
- College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Miagao, Philippines, 5023
| |
Collapse
|
19
|
Somarathna T, Ranaweera KKDS, Premakumara GAS, Weerakkody NS. Combination effect of
Alpinia malaccensis
and
Terminalia catappa
extract for controlling foodborne pathogens and spoilage bacteria on ready to cook vacuum packed raw chicken meat. J Food Saf 2018. [DOI: 10.1111/jfs.12562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Thikshani Somarathna
- Department of Food Science and Technology, Faculty of Graduate StudiesUniversity of Sri Jayewardenepura Nugegoda Sri Lanka
- Department of Agricultural and Plantation Engineering, Faculty of Engineering TechnologyThe Open University of Sri Lanka Nawala Sri Lanka
| | - K. K. D. S. Ranaweera
- Department of Food Science and Technology, Faculty of Graduate StudiesUniversity of Sri Jayewardenepura Nugegoda Sri Lanka
| | | | - Nimsha S. Weerakkody
- Department of Agricultural and Plantation Engineering, Faculty of Engineering TechnologyThe Open University of Sri Lanka Nawala Sri Lanka
| |
Collapse
|
20
|
Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim. Food Res Int 2017; 103:295-300. [PMID: 29389618 DOI: 10.1016/j.foodres.2017.10.051] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 10/14/2017] [Accepted: 10/28/2017] [Indexed: 11/23/2022]
Abstract
The effectiveness of 30 to 400ppm chlorine dioxide (CDO), acidified sodium chlorite (ASC) and peroxyacetic acid (PAA) to control Escherichia coli O157:H7 in beef was examined. Ground beef made from treated meat was vacuum packaged and stored at 4°C for 4d. CDO or ASC concentration by storage time interaction for inactivation of E. coli O157:H7 was significant (P<0.05). Exposure of beef to 200 and 400ppm CDO caused 0.73 and 1.25logcfu/g reduction in the numbers of pathogen, respectively, and an additional 2.08 and 2.25logcfu/g reduction, respectively, occurred at day 4. At 400ppm ASC caused a 0.87logcfu/g reduction and an additional 0.86logcfu/g inactivation at day 4. PAA caused ≤0.8logcfu/g reduction in pathogen numbers at ≤400ppm. Among tested antimicrobials, CDO was most effective and had a positive interaction with cold storage where additional E. coli O157:H7 inactivation occurred.
Collapse
|
21
|
Lee SJ, Lee SY, Kim GD, Kim GB, Jin SK, Hur SJ. Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3642-3648. [PMID: 28106265 DOI: 10.1002/jsfa.8223] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 01/12/2017] [Accepted: 01/15/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Active packaging refers to the mixing of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. The aim of this study was to develop an easy and cheap active packaging for beef. Beef loin samples were divided into three packaging groups (C, ziplock bag packaging; T1, vacuum packaging; T2, active packaging) and stored at 4 °C for 21 days. RESULTS The water-holding capacity was significantly (P < 0.05) higher in C and T2 than in T1 for up to 7 days of storage. The TBARS value was significantly (P < 0.05) lower in T1 and T2 after 7 days of storage. The counts of some microorganism were significantly (P < 0.05) lower in T1 and T2 after 7 days of storage; the total bacterial count and Escherichia coli count were lowest in T2 at the end of storage. CONCLUSION These results indicate that active packaging using self-CO2 -generation materials can extend the shelf life similarly to that observed with vacuum packaging, and that the active packaging method can improve the quality characteristics of beef during cold storage. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Seung-Jae Lee
- Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, Republic of Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Gap-Don Kim
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| |
Collapse
|
22
|
Aouidi F, Okba A, Hamdi M. Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3195-3203. [PMID: 27886384 DOI: 10.1002/jsfa.8164] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 10/22/2016] [Accepted: 11/18/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Olive leaves (OL), available in huge amounts from pruning, are known to be a useful source of biologically active compounds. This study investigated the potential application of OL as a supplement to minced beef meat in order to develop a functional product. The effect of OL extract or powder (100 and 150 µg phenols g-1 meat) on the quality and stability of raw and cooked meat during refrigerated storage was examined. RESULTS Microwave drying at 600 W gave OL with the highest antioxidant quality (evaluated by TEAC/[phenols] (mg mg-1 ) and DPPH/[phenols] (mg mg-1 )) compared with other methods. OL showed an ability to inhibit (P < 0.05) lipid oxidation (TBARS values (mg MDA kg-1 ) were reduced by 25-65%) and myoglobin oxidation (metmyoglobin production was 43-65% in control samples and 14-35% in treated samples). OL also improved the technological quality of the meat, decreasing (P < 0.05) storage loss (%) and defrosting loss (%) without affecting cooking loss (%) and Napole yield (%). Sensory properties were not modified by the added ingredient at the tested levels (P < 0.05). CONCLUSION OL (extract or powder) may have applications in the development of functional meat products of good technological quality that remain stable during storage. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fathia Aouidi
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia
| | - Aicha Okba
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia
| | - Moktar Hamdi
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia
| |
Collapse
|
23
|
Narváez-Bravo C, Rodas-González A, Ding C, López-Campos O, Galbraith J, Larsen IL, Ye J, Siegel D, Aalhus JL. Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13311] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Claudia Narváez-Bravo
- Department of Animal Food Science; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | | | - Chunming Ding
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
- College of Food Science and Engineering, Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Oscar López-Campos
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
| | - Jayson Galbraith
- Livestock and Farm Business section, Alberta Agriculture; Food and Rural Development, 5712-48 Avenue; Camrose Alberta Canada T4V 0K1
| | - Ivy L. Larsen
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
| | - Jin Ye
- College of Food Science and Engineering, Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Dan Siegel
- Division of Bemis; Curwood Inc. 2200 Badger Avenue, P.O. Box 2968, Oshkosh, WI 54904
| | - Jennifer L. Aalhus
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
| |
Collapse
|
24
|
Orkusz A, Haraf G, Okruszek A, Wereńska-Sudnik M. Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions. Poult Sci 2017; 96:731-737. [DOI: 10.3382/ps/pew325] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Accepted: 08/07/2016] [Indexed: 11/20/2022] Open
|
25
|
Van Rooyen LA, Allen P, Crawley SM, O'Connor DI. The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks. Meat Sci 2017; 129:74-80. [PMID: 28259075 DOI: 10.1016/j.meatsci.2017.02.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 01/31/2017] [Accepted: 02/17/2017] [Indexed: 10/20/2022]
Abstract
The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment that would induce the desirable red colour, while allowing discoloration to occur by the end of a 28-day display period (2°C), so as to not mask spoilage. A range of pretreatment exposure times (1, 3, 5, 7, 9, 15 and 24h) were applied to steaks using a gas mixture of 5% CO, 60% CO2 and 35% N2. The 5h CO pretreatment exposure time achieved the desirable colour and discoloration reached unacceptable levels (a*=12, C*=16) by the use-by date (28days), thus ensuring consumers' of a reliable visual indication of freshness and addressing concerns about safety. The 5% CO pretreatment had no negative effect on microbiological safety, lipid oxidation, cooking loss and WBSF measurements at the end of storage (P>0.05).
Collapse
Affiliation(s)
- Lauren Anne Van Rooyen
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - Paul Allen
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Sarah M Crawley
- School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - David I O'Connor
- School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
| |
Collapse
|
26
|
Ye K, Liu M, Liu J, Jiang J, Guo C. Microbial diversity of different modified atmosphere packed pot-stewed duck wings products during 8°C storage. Lett Appl Microbiol 2017; 64:225-230. [DOI: 10.1111/lam.12704] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2016] [Revised: 12/10/2016] [Accepted: 12/11/2016] [Indexed: 11/30/2022]
Affiliation(s)
- K. Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - M. Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - J. Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - J. Jiang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Quality and Safety Control; Nanjing Agricultural University; Nanjing Jiangsu China
| | - C. Guo
- Nanjing Technical University; Nanjing Jiangsu China
| |
Collapse
|
27
|
Sakowska A, Guzek D, Głąbska D, Wierzbicka A. Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks. Meat Sci 2016; 121:182-188. [DOI: 10.1016/j.meatsci.2016.06.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 05/25/2016] [Accepted: 06/13/2016] [Indexed: 10/21/2022]
|
28
|
Piaskowska N, Daszkiewicz T, Kubiak D, Zapotoczny P. Quality of Meat ( Longissimus dorsi) from Male Fallow Deer ( Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1782-1789. [PMID: 27165026 PMCID: PMC5088428 DOI: 10.5713/ajas.15.1016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/13/2015] [Revised: 03/17/2016] [Accepted: 04/02/2016] [Indexed: 11/27/2022]
Abstract
This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.
Collapse
Affiliation(s)
- N Piaskowska
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - T Daszkiewicz
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - D Kubiak
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - P Zapotoczny
- Department of System Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland
| |
Collapse
|
29
|
Kumar V, Chatli MK, Wagh RV, Mehta N, Kumar P. Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6230-41. [PMID: 26396369 PMCID: PMC4573166 DOI: 10.1007/s13197-015-1734-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2014] [Accepted: 01/07/2015] [Indexed: 11/30/2022]
Abstract
The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties were investigated under aerobic and MAP (50 % CO2: 50 % N2) packaging conditions. Treatments viz. T-1 (aerobic packaged control), T-2 (aerobic packaged containing 0.3 % SBTE+ 0.1 % GSE), T-3 (MAP packaged control) and T-4 (MAP packaged containing 0.3 % SBTE+ 0.1 % GSE) at 4 ± 1 °C for 35 days and samples were drawn at 7 days interval. The pH decreased initially up to 21 days and thereafter increased on further storage whereas water activity followed a decreasing trend throughout the storage period, irrespective of the treatment and packaging conditions. Results of oxidative stability parameters revealed that peroxide value, TBARS and FFA followed an increasing trend in both the packaging groups during storage however, the rate of increase was significantly lower (P < 0.05) in MAP packaged products than aerobic packaged products and phyto extracts incorporated products than their respective control. Instrumental colour and texture profiles were best maintained in MAP packaged treated products (T-4) which has higher redness (a*) value whereas lightness (L*) and yellowness (b*) showed lower (P < 0.05) value. MAP packaging resulted in superior sensory properties of pork patties as compared to aerobic packaged products. Standard plate count, psychrophiles and Coliforms were significantly (P < 0.05) lower in treated products than control and microbial count was better maintained in MAP than aerobic condition. Results concluded that the combined use of antioxidants and MAP packaging would be a useful method to control the oxidative and microbial quality changes of pork patties and it can be successfully stored for 35 days.
Collapse
Affiliation(s)
- Vikas Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Manish K. Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Rajesh V. Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| |
Collapse
|