Rubio Begoña, Martínez Beatriz, González-Fernández Consuelo, García-Cachán M A Dolores, Rovira Jordi, Jaime Isabel
Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/Filiberto Villalobos s/n. 37770, Guijuelo (Salamanca), Spain.
Meat Sci. 2007 Mar;75(3):515-22. doi: 10.1016/j.meatsci.2006.09.001. Epub 2006 Oct 25.
The aim of this study was to investigate the shelf-life of commercial "Cecina de León" (CL) packaged in vacuum (VP) and in CO(2)/N(2) atmospheres (20/80% CO(2)/N(2) and 80/20% CO(2)/N(2)). Packaged product was stored at 6°C, measuring microbiological, physico-chemical and sensory parameters during 210 days. The values obtained for mesophilic aerobic, anaerobic and psychrotrophic counts did not vary in both the vacuum and the gas packaged samples after 210 days of storage. Enterobacteria and enterococci were always below the detection limit, and in the gas-packaged CL, pseudomonad numbers were significantly inhibited. No changes were observed in the counts of the typical microflora of CL (Lactic Acid Bacteria, yeasts and moulds and Micrococcaceae) up to 210 days and no differences (p>0.05) were found between the counts in the VP and in the gas-packaged samples. A pronounced initial fading was observed in redness (a(∗)) within the first 15 days in the VP samples and within the second month in the gas-packaged samples attributed to the presence of white film on surface of CL portions. No differences were observed (p>0.05) in texture parameters evaluated between packaging methods during storage, and the values found are within the range for CL not packaged. The sensory properties of CL stored in 20/80% CO(2)/N(2) were slightly less acceptable than the samples packed under vacuum and under 80/20% CO(2)/N(2) at 210 days of storage. It is concluded that no clear advantage of the gas packaging was observed compared to the VP of "Cecina de León".
本研究旨在调查真空包装（VP）以及处于CO₂/N₂气氛（20/80% CO₂/N₂和80/20% CO₂/N₂）中的商业“莱昂风干牛肉”（CL）的保质期。将包装好的产品储存在6°C下，在210天内测量微生物、理化和感官参数。储存210天后，真空包装和气体包装样品中的嗜温需氧菌、厌氧菌和嗜冷菌数量均无变化。肠杆菌和肠球菌始终低于检测限，在气体包装的CL中，假单胞菌数量受到显著抑制。在长达210天的时间里，CL的典型微生物菌群（乳酸菌、酵母和霉菌以及微球菌科）数量未观察到变化，并且在真空包装和气体包装样品的计数之间未发现差异（p>0.05）。在真空包装样品的前15天内以及气体包装样品的第二个月内，观察到红色度（a∗）有明显的初始褪色，这归因于CL部分表面存在白色薄膜。在储存期间，两种包装方法评估的质地参数未观察到差异（p>0.05），并且所得到的值在未包装的CL范围内。在储存210天时，储存在20/80% CO₂/N₂中的CL的感官特性略不如真空包装和80/20% CO₂/N₂包装的样品。得出的结论是，与“莱昂风干牛肉”的真空包装相比，未观察到气体包装有明显优势。
