Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060, San José, Costa Rica.
Food Technology Department, University of Costa Rica, San José, Costa Rica.
Food Sci Technol Int. 2022 Mar;28(2):190-199. doi: 10.1177/10820132211003705. Epub 2021 Mar 25.
Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.
由于兔肉对人体健康有益，因此在世界范围内兔肉的消费有所增加，但很少有研究涉及这种食品基质的稳定性。本研究评估了两种包装（真空 VP 和聚苯乙烯托盘加聚氯乙烯/聚氯乙烯薄膜包装 PT）对冷藏（4±1°C）条件下 ground rabbit meat 微生物稳定性（嗜冷菌；PSY、乳酸菌；LAB、初始大肠菌群计数）和理化特性（pH 值、硫代巴比妥酸反应物质（TBARS）、总挥发性碱性氮（TBV-N）、颜色和滴水损失）变化的影响。与 PT 样品相比，VP 包装可延迟 PSY 生长、脂质氧化、蛋白质降解和不良颜色变化。在真空条件下，ground rabbit meat 的货架期约为 10 天的贮藏期，而 PT 样品的货架期较短，约为 5 天。然而，为了确保最终产品的准确货架期，必须进行感官研究。
