Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage
Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage
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DOI：
10.1016/j.meatsci.2012.08.028
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发表时间：
2013-02-01
期刊：
影响因子：
7.1
通讯作者：
Camino Garcia-Fontan, M.
中科院分区：
文献类型：
--
作者：
Cachaldora, Aida;Garcia, Gloria;Camino Garcia-Fontan, M.
研究了气氛改性和真空包装对传统熟血肠“摩西拉”保质期的影响。用三种不同的气体混合物：15:35:50/O-2:N-2:CO2（气氛1）、60:40/N-2:CO2（气氛2）和40:60/N-2:CO2（气氛3），在真空和改性气氛下包装99只“morcillas”，并在4℃下储存2、4、6和8周。保质期评估基于pH、水活度（A (w)）、颜色（CIE L*、A *、b*、C*和h*）、TBARS形成和微生物计数。结果表明，在不同的包装条件下，一般情况下，储存时间对其有影响（P0.05）。根据微生物计数，在所有包装条件下，“morcilla”的保质期将大于8周。高CO2浓度（40:60/N-2:CO2）包装的样品在储存结束时的TEARS值最低。(C) 2012 Elsevier Ltd.版权所有。
The effect of modified atmosphere and vacuum packaging on the shelf-life of "morcilla", a traditional cooked blood sausage, was investigated. A total of 99 "morcillas" were packaged under vacuum and in modified atmosphere using three different gas mixtures: 15:35:50/O-2:N-2:CO2 (atmosphere 1), 60:40/N-2:CO2 (atmosphere 2) and 40:60/N-2:CO2 (atmosphere 3), and stored during 2, 4, 6 and 8 weeks at 4 degrees C. Shelf life evaluation was based on pH, water activity (a(w)), colour (CIE L*, a*, b*, C* and h*), TBARS formation and microbial counts. The results indicated that, in general, storage time affected (P0.05) among packaging conditions. Based on the microbial counts, the shelf-life of "morcilla" would be greater than 8 weeks for all packaging conditions. Samples packaged with high CO2 concentrations (40:60/N-2:CO2) showed the lowest values of TEARS at the end of storage. (C) 2012 Elsevier Ltd. All rights reserved.