Brooks J C, Alvarado M, Stephens T P, Kellermeier J D, Tittor A W, Miller M F, Brashears M M
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409-2141, USA.
J Food Prot. 2008 Feb;71(2):293-301. doi: 10.4315/0362-028x-71.2.293.
Two separate studies, one with pathogen-inoculated product and one with noninoculated product, were conducted to determine the safety and spoilage characteristics of modified atmosphere packaging (MAP) and traditional packaging of ground beef patties. Ground beef patties were allotted to five packaging treatments (i) control (foam tray with film overwrap; traditional), (ii) high-oxygen MAP (80% 02, 20% CO2), (iii) high-oxygen MAP with added rosemary extract, (iv) low-oxygen carbon monoxide MAP (0.4% CO, 30% CO2, 69.6% N2), and (v) low-oxygen carbon monoxide MAP with added rosemary extract. Beef patties were evaluated for changes over time (0, 1, 3, 5, 7, 14, and 21 days) during lighted display. Results indicated low-oxygen carbon monoxide gas flush had a stabilizing effect on meat color after the formation of carboxymyoglobin and was effective for preventing the development of surface discoloration. Consumers indicated that beef patties packaged in atmospheres containing carbon monoxide were more likely to smell fresh at 7, 14, and 21 days of display, but the majority would probably not consume these products after 14 days of display because of their odor. MAP suppressed the growth of psychrophilic aerobic bacteria when compared with control packages. Generally, control packages had significantly higher total aerobic bacteria and Lactobacillus counts than did modified atmosphere packages. In the inoculated ground beef (approximately 10(5) CFU/g) in MAP, Escherichia coli O157 populations ranged from 4.51 to 4.73 log CFU/g with no differences among the various packages, but the total E. coli O157:H7 in the ground beef in the control packages was significantly higher at 5.61 log CFU/g after 21 days of storage. On days 14 and 21, the total Salmonella in the ground beef in control packages was at 5.29 and 5.27 log CFU/g, respectively, which was significantly higher than counts in the modified atmosphere packages (3.99 to 4.31 log CFU/g on day 14 and 3.76 to 4.02 log CFU/g on day 21). Data from these studies indicate that MAP suppresses pathogen growth compared with controls and that spoilage characteristics developed in MAP packages.
开展了两项独立研究，一项针对接种病原体的产品，另一项针对未接种的产品，以确定气调包装（MAP）和传统包装的牛肉饼的安全性和腐败特性。牛肉饼被分配到五种包装处理方式中：（i）对照（泡沫托盘加保鲜膜；传统包装），（ii）高氧MAP（80% O₂，20% CO₂），（iii）添加迷迭香提取物的高氧MAP，（iv）低氧一氧化碳MAP（0.4% CO，30% CO₂，69.6% N₂），以及（v）添加迷迭香提取物的低氧一氧化碳MAP。在光照展示期间，对牛肉饼随时间（0、1、3、5、7、14和21天）的变化进行评估。结果表明，低氧一氧化碳气调对形成碳氧肌红蛋白后的肉色具有稳定作用，并且能有效防止表面变色。消费者表示，包装在含有一氧化碳的气氛中的牛肉饼在展示7天、14天和21天时更有可能闻起来新鲜，但由于气味问题，大多数人可能在展示14天后不会食用这些产品。与对照包装相比，MAP抑制了嗜冷需氧菌的生长。一般来说，对照包装中的总需氧菌和乳酸菌数量显著高于气调包装。在MAP包装的接种牛肉（约10⁵ CFU/g）中，大肠杆菌O157的数量在4.51至4.73 log CFU/g之间，不同包装之间无差异，但对照包装中的牛肉在储存21天后，大肠杆菌O157:H7的总数显著更高，为5.61 log CFU/g。在第14天和第21天，对照包装中的牛肉中的沙门氏菌总数分别为5.29和5.27 log CFU/g，显著高于气调包装中的数量（第14天为3.99至4.31 log CFU/g，第21天为3.76至4.02 log CFU/g）。这些研究的数据表明，与对照相比，MAP抑制了病原体的生长，并且气调包装中出现了腐败特性。
