Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging

Autor:	Charlotte P. Brennand, Preetha Jayasingh, Daren P. Cornforth, Dick Whittier, Charles E. Carpenter
Rok vydání:	2002
Předmět:	chemistry.chemical_compound Chemistry Thiobarbituric acid Modified atmosphere Organoleptic Food preservation Food science Shelf life Sensory analysis Flavor Food Science Warehouse
Zdroj:	Journal of Food Science. 67:3493-3496
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2002.tb09611.x
Popis:	The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was evaluated and compared to controls stored in oxygen-impermeable chubs. Patties were formed from the stored ground meat at d 1, 6, and 10. Color, microbial load, thiobarbituric acid (TBA) number, and sensory acceptability were measured. Patties from both treatments bloomed to red with a* values > 16. Aerobic plate counts increased to 9 × 105CFU/gby 10 d storage, but were not different (p < 0.05) between treatments. TBA number of high-oxygen samples increased to 2.1 after 10 d, compared to 0.8 for controls. The flavor of samples in high-oxygen were rated less desirable after 6 or 10 d.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::41c3f6f0c4e084ad2b8b8caf8adf832c https://doi.org/10.1111/j.1365-2621.2002.tb09611.x Zobrazit plný text záznamu Plný text