The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef
| Autor: | Márcia M. Lopes, Eliane Teixeira Mársico, Sérgio Borges Mano, Carlos Adam Conte-Junior, Maria Lúcia Guerra Monteiro, Thiago Silveira Alvares, Renata Patrícia |
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| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Heterotrophic bacteria chemistry.chemical_element Plant Science Vacuum packing Bacterial growth lcsh:Chemical technology Shelf life physicochemical quality indicators Health Professions (miscellaneous) Microbiology Article 0404 agricultural biotechnology predictive microbiology lcsh:TP1-1185 Food science modified atmosphere packaging vacuum packaging 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Nitrogen Ambient air minced meat chemistry Modified atmosphere MAP Food Science Mesophile |
| Zdroj: | Foods Volume 9 Issue 4 Foods, Vol 9, Iss 495, p 495 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9040495 |
| Popis: | The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 ° C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration. |
| Databáze: | OpenAIRE |
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