包装方法对鸵鸟肉保质期的影响。
Effects of Packaging Methods on Shelf Life of Ratite Meats.
作者信息
Horbańczuk Olaf K, Wierzbicka Agnieszka
机构信息
Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
出版信息
J Vet Res. 2017 Sep 19;61(3):279-285. doi: 10.1515/jvetres-2017-0031. eCollection 2017 Sep.
Abstract
Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, . PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, . air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.
摘要
在过去几年中，全球对鸵鸟、鸸鹋和美洲鸵等平胸鸟类肉的需求不断增长。平胸鸟类肉被认为是一种营养食品，因为其脂肪含量低、多不饱和脂肪酸（PUFA）占比高、n6/n3比例适宜，且与牛肉和鸡肉相比铁含量更高。生物活性化合物（如PUFA）的丰富使得平胸鸟类肉极易发生氧化过程。此外，pH值超过6会为储存期间微生物的快速生长创造有利环境，从而影响其保质期。然而，消费者和行业中关于平胸鸟类肉保质期的信息仍然有限。因此，本综述的目的是提供有关平胸鸟类肉包装类型（如空气包装、带皮真空包装、气调包装（MAP））对其储存期间保质期质量的影响的最新信息，包括技术和营养特性。
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