Use of Sodium Lactate and Modified Atmosphere Packaging for Extending the Shelf Life of Ready‐to‐Cook Fresh Meal |
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| Authors: | D. Gammariello A. L. Incoronato A. Conte M. A. Del Nobile |
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| Affiliation: | Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy |
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| Abstract: | In this work, the combined effects of sodium lactate and modified atmosphere packaging (MAP) in extending the shelf life of a ready‐to‐cook fresh skewer, made up of raw pork chops and semi‐dried vegetable mix (i.e. zucchini, peppers and tomatoes), were investigated. In the first experimental step, a sodium lactate solution was used to dip pork chops at three different concentrations: 20, 40 and 60% w/w. The second part of the work was focused on the use of MAP. In particular, the following MAPs were tested: MA1 (50%O2/30%CO2/20%N2), MA2 (70%O2/30%CO2), MA3 (30%O2/70%CO2) and MA4 (30%O2/30%CO2/40%N2). Finally, the optimal concentration of sodium lactate and the best gas composition were combined. The samples were stored at 4 °C; their microbial and sensory qualities were monitored along the entire observation period. The results indicate that the shelf life of the investigated ready‐to‐cook meal can be extended by approximately 83%, if compared with the control skewer packaged in air. The best preservation strategy is the combination of dipping of meat pieces in 40% sodium lactate solution and packaging under MA1. Copyright © 2014 John Wiley & Sons, Ltd. |
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| Keywords: | shelf life sodium lactate modified atmosphere packaging (MAP) and ready‐to‐cook meals |
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