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A 40‐kg lot of manufacturing beef, i.e. meat used for the production of ground beef products, was collected at a beef packing plant. The lot was divided into two batches. One batch was pasteurized by immersion in water at 85 °C for 60 s, the other batch was not pasteurized. Both batches were then ground. The ground meat was packed in overwrapped trays, which were master packaged under a modified atmosphere of 70% O2 : 30% CO2. The master packs were stored at 2 °C for up to 12 days. At the time of pack preparation and at 2‐day intervals, a master pack containing pasteurized and another pack containing unpasteurized meat, were opened and retail packs from each master pack were displayed at 4 °C for 3 days. Samples for microbiological analysis were obtained at the times of opening master packs and at the end of display. Displayed meat was assessed daily for colour, discoloration and retail appearance, and for odour intensity and acceptability at the end of display. After either a period of storage or a period of storage and display, the numbers of bacteria recovered from pasteurized meat were less than the numbers recovered from unpasteurized meat. The colour of pasteurized meat was perceived as being paler than that of unpasteurized meat, but discoloration was similar or less, and retail appearance was similar or better for pasteurized than unpasteurized meat at all times. The odours of displayed, pasteurized meat were generally somewhat less intense and more acceptable than those of unpasteurized meat. The findings indicate that pasteurization of manufacturing beef to improve the microbiological safety of ground beef provides a product of acceptable appearance and enhanced stability during storage under a modified atmosphere and subsequent display in air. 相似文献
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Maria Rosaria Corbo Stefania Di Giulio Amalia Conte Barbara Speranza Milena Sinigaglia Matteo Alessandro Del Nobile 《International Journal of Food Science & Technology》2009,44(8):1553-1560
A study on the use of mild technologies to produce packaged fish hamburgers was presented. In particular, the antimicrobial effect of some natural compounds (carvacrol, eugenol, thymol, green tea extract, rosemary extract, grapefruit seed extract and lemon extract), at various concentrations (500–10 000 ppm), was screened in vitro against the main fish spoilage micro‐organisms (Shewanella putrefaciens and Photobacterium phosphoreum). Lemon extract and thymol, in combination with modified atmosphere packaging, showed the greatest inhibition activity, therefore, thymol was subsequently used as an ingredient for producing fish hamburgers. Results pointed out that this combination is effective in controlling the growth of microbial species mainly involved in fresh fish spoilage; in particular, it significantly (P < 0.05) reduced the growth rate of bacterial population, performing about 4.8 log CFU g?1 and 6.5 log CFU g?1 reduction of the hydrogen sulphide producing bacteria and psychrotrophic aerobic specific spoilage organisms cell load, respectively, if compared with the control. 相似文献
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Earlier studies on lactate-mediated colour stability in beef did not address the possible influence on cooked colour. Our objective was to examine the effect of lactate-enhancement, muscle source, and modified atmosphere packaging (MAP) on the internal cooked colour of beef steaks. Longissimus lumborum (LL) and Psoas major (PM) muscles from 16 (n = 16) beef carcasses (USDA Select) were randomly assigned to 4 enhancement treatments (non-injected control, distilled water-enhanced control, 1.25% and 2.5% lactate), and fabricated into 2.54-cm steaks. Steaks were individually packaged in either vacuum (VP), high-oxygen MAP (HIOX; 80% O2 + 20% CO2), or carbon monoxide MAP (CO; 0.4% CO + 19.6% CO2 + 80% N2), and stored for 0, 5, or 9 days at 1 °C. At the end of storage, surface and internal colour (visual and instrumental) was measured on raw steaks. Steaks were cooked to an internal temperature of 71 °C, and internal cooked colour (visual and instrumental) was evaluated. Lactate-enhancement at 2.5% level resulted in darker (P < 0.05) cooked interiors than other treatments. Interior cooked redness decreased (P < 0.05) during storage for steaks in VP and HIOX, whereas it was stable for steaks in CO. Our findings indicated that the beef industry could utilise a combination of lactate-enhancement and CO MAP to minimise premature browning in whole-muscle beef steaks. 相似文献
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The effect of different ageing periods (0, 2 and 3 weeks at -1.5°C) of lamb loins (n=24) prior to freezing (9, 7 and 6 weeks at -18°C, respectively) compared to the aged-only (never frozen) lamb for 9 weeks postmortem on colour stability during display was assessed under high-oxygen modified atmosphere (HiOx-MAP; 80% O(2)) and oxygen permeable overwrap packaging conditions. The aged/frozen loins and aged-only loins in HiOx-MAP had similar (P>0.05) surface redness, colour intensity, and discolouration. Further, no significant difference found in shear force between the loins aged 3 weeks/frozen 6 weeks and the aged-only loins. However, more lipid oxidation (P<0.05) was found in the aged-only compared to the aged/frozen loins in HiOx-MAP throughout display. These results suggest that ageing loins prior to freezing would provide equivalent tenderness and colour stability, and better lipid oxidation stability compared to the aged-only loins under HiOx-MAP. 相似文献
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The effect of supplementation of vitamin E (2025 IU animal−1 day−1) in the diet of beef bulls on the colour stability of pasteurized beef ham was studied. Control and enriched diets were provided for the last 136 days before slaughter. Pasteurized hams were manufactured from Mm. semitendinosus from eight animals per dietary group. Half of the samples of sliced ham from control (CON) and supplemented (SUP) bulls were packaged under vacuum (VAC) and half in low-oxygen modified atmosphere packs (FOG, gas mixture: CO2/N2=50/50). The packages were kept under constant illumination for 28 days at 8°C. During storage, the number of colony-forming units (CFU) reached a maximum of 5x107 g−1. The microflora was dominated by lactic acid bacteria. The supplementation with vitamin E showed no effect on microbial growth. Lipid oxidation was stable during storage. A significant difference between both dietary groups was detected for the decrease in the redness values during storage. Redness values of CON vacuum-packaged samples decreased (P < 0.01) with time, whereas those for the SUP products only tended to decrease. The redness values of FOG-packed ham were higher than those of VAC-packed ham at the end of the display period, irrespective of the dietary group. Overall, colour appeared to be more stable in the FOG-packed products than in the VAC-packed products. It can be concluded that dietary supplementation of bulls with vitamin E appears to offer only a minor improvement in colour stability over current feeding regimens when the Mm. semitendinosus are used to make cured, pasteurized ham-type products. 相似文献
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A. I. Andrés C. E. Adamsen J. K. S. Møller J. Ruiz L. H. Skibsted 《European Food Research and Technology》2006,222(5-6):486-491
Slices of dry-cured Iberian ham were pressurized at 200 and 400 MPa for 15 min and subsequently packed in two different modified
atmospheres of 30% carbon dioxide or 30% carbon dioxide and 5% oxygen (both balanced with nitrogen). Non-pressurized ham slices
were also packed in two different modified atmospheres and all packages were stored at 5 °C for 39 days in illuminated chill
cabinets. Measurements of colour and oxidative stability were performed after 1, 18 and 39 days of storage. High-pressure
treatments at the level of 400 MPa resulted in the highest value for the tristimulus lightness L
*-parameter during storage, reaching the maximum values after 39 days. Redness, measured as the tristimulus a
*-parameter, was affected by pressure treatment, since samples submitted to treatment of highest pressure had significantly
lower initial red colour. Oxygen was found to have a detrimental effect on nitrosylmyoglobin content since the extractable
content was significantly lower after 18 and 39 days of storage in the 5% oxygen atmosphere. The effect of high pressure on
oxidative stability was statistically significant after 39 days of chill storage with slices pressurized at 400 MPa showing
the highest content in TBARS. High-pressure treatment at 400 MPa resulted in discoloration and oxidative degradation of lipids
in dry-cured Iberian ham during subsequent illuminated chill storage. 相似文献
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充气包装已成为一种有效的延长小包装蔬菜货架期的保鲜技术。目的是选择最合适的环境气调贮藏包装青菜,研究贮藏在4℃,不同的气体浓度(空气对照组、10%CO2+20%O2+70%N2、10%CO2+5%O2+85%N2、10%CO2+1%O2+89%N2、5%CO2+5%O2+90%N2、15%CO2+10%O2+85%N2)对其感官品质、叶绿素、亚硝酸盐、可溶性固形物、电导率等指标的影响。结果表明:4℃下,延长青菜货架期和保持其营养品质的最佳的气体组成为10%CO2+5%O2+85%N2。 相似文献
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Gemma Oms-Oliu Ingrid Aguiló-Aguayo Robert Soliva-Fortuny & Olga Martín-Belloso 《International Journal of Food Science & Technology》2009,44(5):900-909
The effects of ripeness at processing and packaging conditions on respiration, microbiological stability as well as colour and firmness of fresh-cut 'Flor de Invierno' pears were evaluated throughout storage. Although a 2.5-kPa O2 + 7-kPa CO2 atmosphere led to an inhibition of ethylene synthesis and carbon dioxide production compared with non-modified atmosphere packaging, the more advanced the ripeness stage at processing, the higher the physiological activity and thus, the higher production of carbon dioxide, ethylene and ethanol. A 2.5-kPa O2 + 7-kPa CO2 atmosphere inhibited bacterial growth, yeast and mould proliferation in mature-green pears but fast microbial growth was observed especially on ripe pears, under both packaging conditions. In conclusion, the shelf-life of ripe pears was reduced by increased respiration response to processing and accelerated microbial spoilage. Instead, pears processed in a partially ripe stage were suitable for conservation while gathering desired sensory attributes. Therefore, for commercial purposes, a shelf-life of 10 days was suggested for partially ripe fresh-cut pears packaged under a 2.5-kPa O2 + 7-kPa CO2 atmosphere. 相似文献
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The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO2/90% N2 (G1), 15% CO2/85% N2 (G2), 25% CO2/75% N2 (G3), 100% CO2 (G4), and 100% N2 (G5)]. Control samples were packaged in air (CA) and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological data showed that G4, followed by G5, were the most effective groups inhibiting the growth of total aerobic mesophilic and psychrotrophic bacteria, and yeasts and molds until the end of storage. Sensory evaluation was significantly affected by MAP and storage period, at 45 d CA cheese samples were judged as unacceptable. The best sensory properties were obtained in G5, G4, and G3 treatments, and recorded a relatively higher sensory evaluation scores. The best shelf-life extension was obtained in G5, G4, and G3 treatments. 相似文献
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Effect of modified atmosphere packaging on microbial growth,quality and enzymatic defence of sanitiser washed fresh coriander
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Xiangjun Fang Hangjun Chen Haiyan Gao Hailong Yang Yunlong Li Peicheng Mao Tony Z. Jin 《International Journal of Food Science & Technology》2016,51(12):2654-2662
Fresh coriander samples were washed in an aqueous chlorine dioxide solution and stored in modified atmosphere packaging (MAP) with air (T0), 4%O2 + 3%CO2 + 93%N2 (T1); 10%O2 + 3%CO2 + 87%N2 (T2); 15%O2 + 3%CO2 + 82%N2 (T3); 20%O2 + 3%CO2 + 77%N2 (T4) at 4 °C for 14 days. After 14 days, the ascorbic acid contents in samples were 24.8 (T3), 22.4 (T4), 19.6 (T0), 18.2 (T2) and 8.8 (T1) mg/100 g; the total phenol contents were 59.9 (T3), 53.8 (T0), 50.1 (T4), 44.8 (T2) and 39.3 (T1) mg gallic acid/100 g; and the total chlorophyll contents were 1.60 (T3), 1.52 (T4), 1.05 (T2), 0.91 (T0) and 0.63 (T1) mg g?1 respectively. T3 treatment resulted in the best colour maintenance, the least bacterial growth, and the highest activities of superoxide dismutase and catalase throughout the storage period as compared to others. The data revealed that the T3 MAP condition in combination of aqueous chlorine dioxide washing significantly (P < 0.05) maintained the quality and extended the shelf life of fresh coriander. 相似文献
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Stephanie R.B. Brown Emily C. Forauer Dennis J. DAmico 《Journal of dairy science》2018,101(9):7768-7779
Queso Fresco has a limited shelf life and has been shown to support the rapid growth of Listeria monocytogenes during refrigerated storage. In addition to improving quality and extending shelf life, modified atmosphere packaging (MAP) has been used to control the growth of pathogenic microorganisms in foods. The objectives of this study were to determine the effects of MAP conditions on the survival and growth of spoilage microorganisms and L. monocytogenes during storage of Queso Fresco manufactured without starter cultures. For L. monocytogenes experiments, cheeses were surface inoculated at ~4 log10 cfu/g before packaging. Inoculated and uninoculated (shelf life experiments) cheeses were placed in 75-µm high-barrier pouches, packaged under 1 of 7 conditions including air, vacuum, or combinations of N2 and CO2 [100% N2 (MAP1), 30% CO2:70% N2 (MAP2), 50% CO2:50% N2 (MAP3), or 70% CO2:30% N2 (MAP4), 100% CO2 (MAP5)], and stored at 7°C. Samples were removed weekly through 35 d of storage. Listeria monocytogenes counts were determined for inoculated samples. Uninoculated samples were assayed for mesophilic and psychrotolerant counts, lactic acid bacteria, coliforms, and yeast and mold. In general, cheeses packaged under conditions consisting of higher contents of CO2 had lower pH levels during storage compared with those stored in conditions with lower levels or no CO2 at all. Similarly, the antimicrobial efficacy of MAP in controlling spoilage microorganisms increased with increasing CO2 content, whereas conditions consisting of 100% N2, vacuum, or air were less effective. Mean L. monocytogenes counts remained near inoculation levels for all treatments at d 1 but increased ~2 log10 cfu/g on cheeses packaged in air, vacuum, and 100% N2 (MAP1) conditions at d 7 and an additional ~1.5 log10 cfu/g at d 14 where they remained through 35 d. In contrast, treatments consisting of 70% CO2 (MAP4) and 100% CO2 (MAP5) limited increases in mean L. monocytogenes counts to <1 log10 cfu/g through 14 d and ~1.5 log10 cfu/g by d 21. Mean L. monocytogenes counts increased to levels significantly higher than inoculation (d 0) on cheeses stored in MAP2 and MAP3 on d 21, on d 28 for MAP4, and on d 35 for cheeses stored under MAP5 conditions. Overall, significant treatment × time interactions were observed between air, vacuum, and MAP1 when each was compared with MAP2, MAP3, MAP4, and MAP5. These data demonstrate that packaging fresh cheese under modified atmospheres containing CO2 may be a promising approach to extend shelf life while limiting L. monocytogenes growth during cold storage. 相似文献
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The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat 总被引:4,自引:0,他引:4
This paper reports the effects of modified atmosphere gas compositions with different concentrations of CO(2)/O(2)/N(2) on color properties (L*, a* and b* values), oxidation stability (TBARS value) and microbiological properties of minced beef meat stored at +4 °C. Sampling was carried out on the 1st, 3rd, 5th, 7th, 9th, 11th and 14th day of storage. The gas mixtures used were as follows: (i) %30O(2) + %70CO(2) (MAP1), (ii) %50O(2) + %50CO(2) (MAP2), (iii) %70O(2) + %30CO(2) (MAP3), (iv) %50O(2) + %30CO(2) + %20N(2) (MAP4), and (v) %30O(2) + %30CO(2) + %40N(2) (MAP5). Control samples (AP) were packaged under atmospheric air. Pseudomonas, lactic acid bacteria, Brochothrix thermosphacta, and Enterobacteriaceae members were monitored. Among these five modified atmosphere gas compositions, the best preservation for minced beef meat was in MAP4 gas combination maintaining acceptable color together with oxidation stability and acceptable microbial loads until the end of storage period of fourteen days. 相似文献