Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus, Ludhiana, Punjab India 141004.
J Food Sci Technol. 2014 Oct;51(10):2685-91. doi: 10.1007/s13197-012-0753-5. Epub 2012 Jun 15.
The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4 ± 1 °C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P < 0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P < 0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.
真空包装和石榴皮提取物对冷藏（4±1°C）地面羊肉和熟肉丁的影响进行了评估。评估了三种不同的处理方法：I）需氧包装（AP）；II）真空包装（VP）和 III）真空包装加 1%石榴皮提取物（VP+PPE）。质量评估结果表明，VP 和 VP+PPE 比 AP 保持更稳定的颜色。在所有处理中，在储存过程中观察到肉丁的硬度和粘性显著（P<0.05）增加。但是，VP 肉丁的质地参数变化最小。VP 和 VP+PPE 的 TBARS 值明显（P<0.05）低于 AP。在肉馅中，VP 将 TBARS 降低了 27%，PPE 将 TBARS 降低了 41%。在肉丁中，VP 和 VP+PPE 分别降低了 17%和 40%的 TBARS。总平板计数在 AP 中明显高于 VP 肉和肉丁（>log7）。因此，VP 和 PPE 具有协同的抗氧化作用，VP 延长了羊肉和肉丁的冷藏保质期。
