Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage.
Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage.
复制标题
DOI：
10.5713/ajas.2013.13768
复制
发表时间：
2014-08
期刊：
影响因子：
--
通讯作者：
Lee SK
中科院分区：
文献类型：
--
作者：
Muhlisin;Panjono;Kim DS;Song YR;Lee SJ;Lee JK;Lee SK
本研究旨在观察气调包装（MAP）中气体成分对韩国本土黑猪-杜洛克杂交种（KNP×D）冷藏期间背最长肌保质期的影响。肌肉样本取自7个月大的KNP×D阉猪尸体的左侧。将样品切成1厘米厚，放在托盘上（两片/托盘）并填充不同的气体成分，即0:20:80/O2:CO2:N2（MAP1）、30:20:50/O2:CO2:N2（MAP2）和70:20:10/O2:CO2:N2（MAP3）。其他样品切片进行真空包装（VP）作为对照。所有包装均储存在 5±1°C 下。贮藏12 d时，MAP2和MAP3的pH值(p<0.05)高于MAP1，MAP1的pH值高于VP(p<0.05)。贮藏 6 d 时，MAP2 和 MAP3 的红度 (a*) 值高于 (p<0.05) VP 和 MAP1，贮藏 9 和 12 d 时，MAP3 的红度 (a*) 值高于 (p<0.05) VP、MAP1 和 MAP2。贮藏3、6、9、12 d时，MAP3的2-硫代巴比妥酸反应物（TBARS）值高于MAP2，且MAP2的TBARS值高于VP和MAP1。贮藏第3、6、9和12天时，MAP2和MAP3的挥发性碱氮值高于VP和MAP1（p<0.05）。贮藏 3 d 时，MAP2 和 MAP3 的需氧菌落总数高于 VP 和 MAP1（p<0.05），贮藏 6 d 时，MAP3 的需氧菌落总数高于 MAP1 和 MAP2（p<0.05）。然而，在贮藏9天和12天时，MAP1、MAP2和MAP3的需氧菌落总数没有显着差异。 MAP1、MAP2和MAP3在储存期间的厌氧菌总数没有显着差异。结论是，含有 30:20:50/O2:CO2:N2 气体成分 (MAP2) 的 MAP 可能是提高 KNP×D 肉品质的理想选择。
This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of KNP×D barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/O2:CO2:N2 (MAP1), 30:20:50/O2:CO2:N2 (MAP2) and 70:20:10/O2:CO2:N2 (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at 5±1°C. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness (a*) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2-thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/O2:CO2:N2 gas composition (MAP2) might be ideal for better meat quality for KNP×D meat.
登录
查看更多内容
影响因子：
3.3
作者：
Cayuela, JM;Gil, MD;Garrido, MD
通讯作者：
Garrido, MD
影响因子：
7.1
作者：
John, L;Cornforth, D;Whittier, DR
通讯作者：
Whittier, DR
影响因子：
7.1
作者：
García-Esteban, M;Ansorena, D;Astiasarán, I
通讯作者：
Astiasarán, I
影响因子：
7.1
作者：
Pexara, ES;Metaxopoulos, J;Drosinos, EH
通讯作者：
Drosinos, EH
影响因子：
7.1
作者：
Cachaldora, Aida;Garcia, Gloria;Camino Garcia-Fontan, M.
通讯作者：
Camino Garcia-Fontan, M.