Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef

被引:120
作者
Jayasingh, P [1 ]
Cornforth, DP [1 ]
Carpenter, CE [1 ]
Whittier, D [1 ]
机构
[1] Utah State Univ, Dept Nutr & Food Sci, Logan, UT 84322 USA
关键词
beef; carbon monoxide; color; vacuum; packaging;
D O I
10.1016/S0309-1740(01)00086-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Our goal was to obtain >21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-packaging in VP. Pressure pretreatment with 5% CO for 2 h developed redness, but was impractical for large-scale application. Color stability and microbial load were then compared after treatment of steaks in 5% CO-MAP for 24 h, then VP; 100% CO-MAP for 1 h, then VP; steaks and ground beef in 0.5% CO-MAP; and steaks and ground beef in polyvinyl chloride (PVC) wrap. Steaks remained red for 5, 6, 8 and <1-week storage at 2<degrees>C, respectively. Steaks microbial load exceeded spoilage levels (>10(6)cfu/cm(2)) at 5, 6, 7 and <2-weeks, respectively. Thus, extended color stability in VP was achieved by pretreatment with 5% CO for 24 h or 100% CO for 1 h. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:317 / 324
页数:8
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