Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging
Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging
复制标题
DOI：
10.1016/j.meatsci.2010.12.010
复制
发表时间：
2011-05-01
期刊：
影响因子：
7.1
通讯作者：
Kontominas, M. G.
中科院分区：
文献类型：
--
作者：
Karabagias, I.;Badeka, A.;Kontominas, M. G.
研究了百里香（TEO）和牛至（OEO）精油以及气调包装（MAP）对延长4 ℃下鲜羊肉货架期的效果。在初步实验中，TEO和OEO的浓度为0.1和0.3%v/w，而测试的MAP包括MAP 1（60%CO2/40%N-2）和MAP 2（80%CO2/20%N-2）。在20天的时间内，对羔羊肉的微生物、理化和感官特性进行了监测。感官分析表明，在较高的浓度下，两种精油都产生强烈的令人讨厌的气味和味道，因此不能进一步使用。在这两种精油中，TEO对羔羊肉的保鲜效果更好，MAP 2也优于MAP 1。在第二个实验中，在25天的储存期内评估了TEO（0.1%）和MAP 2（80/20）对羔羊肉保质期延长的组合效果。在储存的第9天，微生物种群减少至2.8 log cfu/g，其中最显著的效果是通过组合MAP 2加TEO（0.1%）实现的。所有处理的TBA值各不相同，在整个储存过程中保持低于4 mg MDA/kg。储存期间pH值在6.4和6.0之间变化。主要基于感官分析（气味）和微生物数据，羊肉的货架期为7天的空气包装样品，9-10天的样品含有0.1%的TEO和21-22天的MAP包装样品含有0.1%的TEO。(C)2010年，美国肉类科学协会。由爱思唯尔有限公司出版。保留所有权利。
The effect of thyme (TEO) and oregano (OEO) essential oils as well as modified atmosphere packaging (MAP) in extending the shelf life of fresh lamb meat stored at 4 degrees C was investigated. In a preliminary experiment TEO and OEO were used at concentrations 0.1 and 0.3% v/w while MAP tested included MAP1 (60% CO2/40% N-2) and MAP2 (80% CO2/20% N-2). Microbiological, physicochemical and sensory properties of lamb meat were monitored over a 20 day period. Sensory analysis showed that at the higher concentration both essential oils gave a strong objectionable odour and taste and were not further used. Of the two essential oils TEO was more effective as was MAP2 over MAP1 for lamb meat preservation. In a second experiment the combined effect of TEO (0.1%) and MAP2 (80/20) on shelf life extension of lamb meat was evaluated over a 25 day storage period. Microbial populations were reduced up to 2.8 log cfu/g on day 9 of storage with the most pronounced effect being achieved by the combination MAP2 plus TEO (0.1%). TBA values varied for all treatments and remained lower than 4 mg MDA/kg throughout storage. pH values varied between 6.4 and 6.0 during storage. Color parameters (L and b) increased with storage time while parameter (a) remained unaffected.Based primarily on sensory analysis (odour) but also on microbiological data, shelf life of lamb meat was 7 days for air packaged samples, 9-10 days for samples containing 0.1% of TEO and 21-22 days for MAP packaged samples containing 0.1% TEO. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.