Karakosta Lydia K, Vatavali Kornilia A, Kosma Ioanna S, Badeka Anastasia V, Kontominas Michael G
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
Foods. 2022 Jun 6;11(11):1664. doi: 10.3390/foods11111664.
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5−6 days for control samples, 7−8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13−14 days for samples treated with (CHI + LEO).
研究了壳聚糖涂层（CHI）和月桂精油（LEO）对在4℃有氧包装条件下储存的水牛肉保质期延长的联合作用。在18天的储存期内监测微生物、理化和感官特性。微生物数据表明，在储存第6天时，（CHI）涂层与（LEO）一起是处理中最有效的，可使细菌数量减少3.2 log cfu/g（p<0.05）。整个储存过程中，肉的pH值在6.04至6.21之间变化，而硫代巴比妥酸（TBA）值等于或小于2.12 mg丙二醛/kg。储存期间，颜色参数L和a值降低，而b*值升高（p<0.05）。事实证明，味道是比气味更敏感的感官特性。根据感官和微生物数据，对照样品的产品保质期约为5-6天，用（LEO）处理的样品为7-8天，用（CHI）处理的样品为12天，用（CHI+LEO）处理的样品为13-14天。
Zotero 插件
