Conte-Junior Carlos A, Monteiro Maria Lúcia G, Patrícia Renata, Mársico Eliane T, Lopes Márcia M, Alvares Thiago S, Mano Sérgio B
Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-909, Brazil.
Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-598, Brazil.
Foods. 2020 Apr 14;9(4):495. doi: 10.3390/foods9040495.
The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O:10CO (90% O and 10% CO), 80O:20CO (80% O and 20% CO), 70O:30CO (70% O and 30% CO), 60O:40CO (60% O and 40% CO), 50O:50CO (50% O and 50% CO), 100O (100% O), and VP (vacuum packaging). All treatments were analyzed daily for O and CO levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O and an increase of CO levels during storage period ( < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period ( > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O:10CO), 4 (70O:30CO and 100O), and 5 days (80O:20CO, 60O:40CO, 50O:50CO and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O:20CO, 60O:40CO, 50O:50CO and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.
本研究的目的是调查不同包装系统对冷藏绞碎牛肉保质期的影响。绞碎牛肉样品的包装如下：AA（100%环境空气）、90O:10CO（90%氧气和10%二氧化碳）、80O:20CO（80%氧气和20%二氧化碳）、70O:30CO（70%氧气和30%二氧化碳）、60O:40CO（60%氧气和40%二氧化碳）、50O:50CO（50%氧气和50%二氧化碳）、100O（100%氧气）和VP（真空包装）。在2℃下对所有处理组的氧气和二氧化碳水平、pH值、过滤时间、总挥发性碱性氮（TVB-N）、需氧嗜温异养菌（AMHB）和需氧嗜冷异养菌（APHB）进行了为期20天的每日分析。在储存期间，所有气调包装系统的氧气含量均下降，二氧化碳含量均上升（P<0.05）。总体而言，气调包装系统在储存期间同样能够降低pH值，并延缓TVB-N和过滤时间的增加（P>0.05）。此外，气调包装系统延长了AMHB和APHB的延滞期和/或代时，将保质期延长了3天（90O:10CO）、4天（70O:30CO和100O）和5天（80O:20CO、60O:40CO、50O:50CO和VP）。所有气调包装系统在延缓理化降解方面同样有效；然而，80O:20CO、60O:40CO、50O:50CO和VP在抑制细菌生长和延长冷藏绞碎牛肉保质期方面最为有效。
