INRAE, Oniris, Secalim, route de Gachet, CS 40706, F-44307 Nantes, France.
IFIP, Paris, France.
Food Res Int. 2020 Nov;137:109501. doi: 10.1016/j.foodres.2020.109501. Epub 2020 Jul 4.
Fresh poultry and pork meat products represent highly perishable products which are susceptible to spoil within a few days after production. Lactate addition and modified atmosphere packaging are common preservation strategies used to overcome spoilage. This study aimed to identify the effects of these strategies and their possible interactions on spoilage indicators simultaneously on fresh pork and turkey sausages. Ten batches of raw meat (turkey or pork) sausages were industrially produced with different lactate concentrations (0, 1 or 2% w/w in turkey and 0, 0.57 and 1.13% w/w in pork), packed under different gas mixtures (air, MAP1: 70% O - 30% CO and MAP2: 50% CO - 50% N) and chill stored during 22 days. Spoilage responses including enumeration of total aerobic mesophilic and lactic acid bacteria, measurement of pH and colour, evaluation of visual defects and off-odour, were monitored. Effects of lactate and modified atmosphere packaging (MAP) as well as random effect of the batch variability were studied using a mixed effect model. Despite initial batch variability, significant effects of lactate and gas packaging were observed but in a different way in turkey and pork. Our results suggest that for fresh turkey sausages, the gas mixture enriched in oxygen enhanced off-odour perception and sausage discolouration from red to dark grey / brown colour. Unlike turkey sausages, in pork sausages, lactate did not significantly influence the monitored spoilage responses, whereas MAP (70% O-30% CO) reduced the off-odour perception. The developed model could be useful to estimate the effect of preservation strategies on spoilage occurrence while considering industrial batch variability.
新鲜的禽肉和猪肉产品是极易腐坏的产品，在生产后几天内就容易变质。添加乳酸盐和改良气氛包装是常用的保鲜策略，用于克服变质问题。本研究旨在同时确定这些策略及其可能的相互作用对新鲜火鸡肉和火鸡肉香肠的变质指标的影响。工业生产了 10 批不同乳酸盐浓度（火鸡肉中 0、1 或 2%w/w，猪肉中 0、0.57 和 1.13%w/w）的生肉（火鸡肉或猪肉）香肠，采用不同的气体混合物（空气、MAP1：70%O2-30%CO 和 MAP2：50%CO-50%N）包装，并在 22 天内冷藏储存。监测了包括总需氧嗜温细菌和乳酸菌计数、pH 值和颜色测量、视觉缺陷和异味评估等变质反应。使用混合效应模型研究了乳酸盐和改良气氛包装（MAP）的影响以及批次变异性的随机效应。尽管初始批次存在变异性，但在火鸡和猪肉中观察到乳酸盐和气体包装的显著影响，但方式不同。我们的研究结果表明，对于新鲜火鸡肉香肠，富含氧气的气体混合物增强了异味感知和香肠从红色到深灰色/棕色的变色。与火鸡肉香肠不同，在猪肉香肠中，乳酸盐对监测到的变质反应没有显著影响，而 MAP（70%O2-30%CO）降低了异味感知。该模型可用于在考虑工业批次变异性的情况下估计保鲜策略对变质发生的影响。
