Faculty of Agriculture, Department of Food Engineering, Namik Kemal University 59030 Tekirdag, Turkey.
Food Sci Technol Int. 2010 Jun;16(3):259-65. doi: 10.1177/1082013210366779. Epub 2010 Jul 9.
The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N(2), 35% CO(2)), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.
本研究旨在确定不同包装肉丸样品的理化变化和微生物质量。聚苯乙烯托盘内的肉丸样品用聚乙烯薄膜（PS 包装）密封，抽真空并进行改良气氛包装（MAP）（65%N2、35%CO2），在冷藏展示（4°C）下分别保存 8、16 和 16 天，用于 PS 包装、真空和 MAP。随着储存时间的延长，样品的微生物负荷、游离脂肪酸和硫代巴比妥酸值呈上升趋势。与初始值相比，生肉丸样品在储存结束时的细菌计数增加了 2 个对数周期。肉丸样品在 4°C 下可无任何微生物问题储存 7 天。本研究结果表明，4°C 下改良 MAP 和真空包装肉丸的保质期可能是合适的。肉丸样品在进行真空处理前包装时会发生物理变形。考虑到这些不利因素，MAP 优于其他两种包装方法。
