The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat
The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat
复制标题
DOI：
10.1016/j.meatsci.2010.12.021
复制
发表时间：
2011-06-01
期刊：
影响因子：
7.1
通讯作者：
Degirmencioglu, Ali
中科院分区：
文献类型：
--
作者：
Esmer, Ozlem Kizilirmak;Irkin, Reyhan;Degirmencioglu, Ali
研究了不同浓度CO2/O-2/N-2气调气体组成对牛肉糜在+4 ℃贮藏过程中颜色（L*、a* 和B* 值）、氧化稳定性（TBARS值）和微生物特性的影响。在储存的第1、3、5、7、9、11和14天进行采样。使用的气体混合物如下：（i）%30O（2）+ %70CO（2）（MAP 1），（ii）%50O（2）+ %50CO（2）（MAP 2），（iii）%70O（2）+ %30CO（2）（MAP 3），（iv）%50O（2）+ %30CO（2）+%20N-2（MAP 4），和（v）%30O（2）+ %30CO（2）+ %40N（2）（MAP5）。对照样品（AP）在大气环境下包装。假单胞菌，乳酸菌。监测了嗜热环丝菌和肠杆菌科成员。在这五种气调气体组合中，对牛肉糜的最佳保存是MAP 4气体组合，其保持可接受的颜色以及氧化稳定性和可接受的微生物负荷，直到14天的储存期结束。(C)2010爱思唯尔有限公司版权所有。
This paper reports the effects of modified atmosphere gas compositions with different concentrations of CO2/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 degrees 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) + %20 N-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. (C) 2010 Elsevier Ltd. All rights reserved.