Mortazavi Seyed Mohammad Hassan, Kaur Mandeep, Farahnaky Asgar, Torley Peter Joseph, Osborn Andrew Mark
Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3000, Australia.
Foods. 2024 Sep 14;13(18):2913. doi: 10.3390/foods13182913.
Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO, achieved by either the gas flushing or the CO emitter pads, effectively controlled the number of aerobic counts. The headspace CO increased quickly in response to using the CO emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO emitters for meat packaging can be suggested when a topfilm with proper permeability to O and CO gases is used to regulate the internal CO/O and gas/product ratios.
在21天的冷藏期内，研究了通过冲洗气体混合物或将气体发射器嵌入包装中来实现不同高二氧化碳包装条件下牛排的品质和微生物组成。结果表明，通过气体冲洗或二氧化碳发射器垫实现的高二氧化碳水平有效地控制了需氧菌数量。使用二氧化碳发射器垫时，顶空二氧化碳迅速增加，与采用气体冲洗技术包装的样品相比，肉样呈现出不同的pH值和表面颜色（a和b）值。含有二氧化碳发射器的包装中气体过度积聚导致包装膨胀和更高水平的滴水损失。当包装最初用含有高氧水平的顶空气体混合物冲洗时，观察到肉样的整体品质最长且呈现出诱人的红色。总体而言，当使用对氧气和二氧化碳气体具有适当渗透性的顶膜来调节内部二氧化碳/氧气和气体/产品比例时，可以建议使用二氧化碳发射器进行肉类包装。
