Rodrigues Isabela, Trindade Marco Antonio, Palu Ana Flávia, Baldin Juliana Cristina, de Lima César Gonçalves, de Alvarenga Freire Maria Teresa
1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil.
2Department of Basic Sciences, Faculty of Animal Science and Food Engineering, University of São Paulo, 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil.
J Food Sci Technol. 2018 Sep;55(9):3547-3555. doi: 10.1007/s13197-018-3280-1. Epub 2018 Jun 25.
Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat degradation. This work evaluated the effect of MAP on the preservation and consumers acceptance of lamb meat. Lamb loins were packed in five conditions: 15% O + 85% CO (O15), 30% O + 70% CO (O30), 45% O + 55% CO (O45), 60% O + 40% CO (O60), and Vacuum (control). Physicochemical, sensory, and microbiological analyses were carried out along 21 days of refrigerated (1 ± 1 °C) storage. Treatments O30, O45 and vacuum presented the lowest oxidation values: 0.60, 0.61 and 0.30 Malonaldehyde Kg respectively. Treatment O45 showed the highest a* until the seventh day of storage (16.64). In the sensory preference ranking test, O30 and O45 received best scores in the first and second weeks of storage, respectively. Treatments O30 and O45 delivered products with lower microbial counts than the other ones. Considering a balance between consumer preference and microbiological results, we propose the use of 45% O + 55% CO gas composition to extend the shelf life of lamb loin.
像冷藏肉这样的方便食品通常保质期较短。气调包装（MAP）可与冷藏一起使用，以延缓肉类变质。这项工作评估了气调包装对羔羊肉保存和消费者接受度的影响。羊里脊肉在五种条件下包装：15%氧气 + 85%二氧化碳（O15）、30%氧气 + 70%二氧化碳（O30）、45%氧气 + 55%二氧化碳（O45）、60%氧气 + 40%二氧化碳（O60）和真空（对照）。在冷藏（1±1°C）储存的21天内进行了理化、感官和微生物分析。处理O30、O45和真空的氧化值最低：分别为0.60、0.61和0.30丙二醛/千克。处理O45在储存的第七天之前a*值最高（16.64）。在感官偏好排名测试中，O30和O45分别在储存的第一周和第二周获得了最高分。处理O30和O45的产品微生物数量低于其他处理。考虑到消费者偏好和微生物结果之间的平衡，我们建议使用45%氧气 + 55%二氧化碳的气体组成来延长羊里脊肉的保质期。
