Jaberi Rahimeh, Kaban Güzin, Kaya Mükerrem
Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
Asian-Australas J Anim Sci. 2019 Mar;32(3):421-429. doi: 10.5713/ajas.18.0391. Epub 2018 Aug 27.
In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O2+20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated.
After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at 2°C±0.5°C for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) analyses.
In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, a* value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in a* value were observed in VP samples during storage. In contrast, the mean value of L* was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples.
The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the a* value. On the other hand, similar microbiological results were obtained in both packing methods.
本研究考察了真空包装（VP）和高氧改良气氛包装（80% O2 + 20% CO2）（HiOx - MAP）对水牛肉末理化和微生物特性的影响。
制备肉末后，将样品分别采用VP和HiOx - MAP包装，并在2°C±0.5°C下储存14天。在特定天数采集样品，进行需氧嗜温菌总数、需氧嗜冷菌总数、乳酸菌、假单胞菌、肠杆菌科以及酵母菌和霉菌计数，同时进行pH、颜色（L*、a和b）和硫代巴比妥酸反应物质（TBARS）分析。
采用HiOx - MAP包装的水牛肉末在储存第4天时，TBARS值超过1 mg丙二醛/千克。在VP包装样品中，储存期间TBARS值接近初始值。根据研究结果，在储存初期，HiOx - MAP样品中的a值较高。然而，VP包装样品在储存期间a值未观察到显著变化。相比之下，HiOx - MAP样品的L*平均值高于VP样品。储存期间嗜冷菌数量的增加超过嗜温菌。两种包装方式下肠杆菌科和假单胞菌的生长均延迟。然而，与MAP包装样品相比，乳酸菌在VP包装样品中生长更多。
采用HiOx - MAP方法包装的水牛肉末中脂质氧化速度比预期快。这种情况对a*值产生了不利影响。另一方面，两种包装方法获得了相似的微生物学结果。
