The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres |
| |
| Affiliation: | 1. Rheumatology Division, Medicine Department, Escola Paulista de Medicina, Universidade Federal de São Paulo, São Paulo, SP, Brazil;2. Gastroenterology Division, Medicine Department, Escola Paulista de Medicina, Universidade Federal de São Paulo, São Paulo, SP, Brazil;1. Laboratory Medicine Service, IRCCS AOU San Martino-IST, University-Hospital,Genoa, Italy;2. Unit of Genomic for the Diagnosis of Human Pathologies, Division of Genetics and Cell Biology, IRCCS San Raffaele Scientific Institute, Milan, Italy;3. Laboratory of Clinical Molecular Biology, IRCCS Ospedale San Raffaele, Italy;4. Università Vita-Salute San Raffaele, Milan, Italy;5. Department of Surgical Sciences, Neonatal Intensive Care Unit, Neonatal Pathology, Puericulture Institute and Neonatal Section, University of Cagliari, Italy;1. National Food Institute, DTU, Kgs. Lyngby, Denmark;2. Carometec A/S, Hassellunden 9, 2765 Smørum, Denmark;3. Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark |
| |
| Abstract: | Beef steaks were treated with 1.5% lactic acid alone or supplemented with antioxidants (0.1% rosemary extract and 0.05% ascorbic acid). The steaks were stored under modified atmospheres containing either 60% O2/40% CO2 or 70% O2/20% CO2/10% N2. Both the 40% CO2 atmosphere and the lactic acid treatment significantly (P<0.05) inhibited growth of lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp. Neither CO2 in the pack atmosphere, treatment with lactic acid, nor a combination of both, affected formation of thiobarbituric acid reactive substances, myoglobin oxidation, or CIE a* values. However, treatment with antioxidants significantly (P<0.05) delayed oxidation of both myoglobin and lipids, and so extended the storage-life. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
