Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations

被引:99
作者
Luño, M [1 ]
Roncalés, P [1 ]
Djenane, D [1 ]
Beltrán, JA [1 ]
机构
[1] Univ Zaragoza, Dept Prod Anim & Ciencia Alimentos, Zaragoza 50013, Spain
关键词
beef; meat; carbon monoxide; carbon dioxide; modified atmosphere packaging; psychrotrophic bacteria;
D O I
10.1016/S0309-1740(99)00170-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The use of atmospheres with low concentrations of CO (0.1 to 1%), in combination with O-2 (24%), high CO2 (50%) and N-2 (25 to 25.9%), for preserving chilled beef steaks was investigated. The atmosphere used as reference contained 70% O-2 + 20% CO2 + 10% N-2 Bacterial counts showed that all atmospheres containing CO greatly reduced total aerobic population numbers, including Brochothrix thermosphacta. Lactic acid bacteria, however, were not affected. CO concentrations of 0.5-0.75% were able to extend shelf life by 5-10 days at 1 +/- 1 degrees C, as demonstrated by delayed metmyoglobin formation (less than 40% of total myoglobin after 29 days of storage), stabilisation of red colour (no change of CIE a* and hue angle after 23 days), maintenance of fresh meat odour (no variation of sensory score after 24 days) and significant (P < 0.01) slowing of oxidative reactions (TBARS). (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:413 / 419
页数:7
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