Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

Detalhes bibliográficos
Autor(a) principal: Trindade,Marco Antonio
Data de Publicação: 2013
Outros Autores: Villanueva,Nilda Doris Montes, Antunes,Catharine Vendemiatto, Freire,Maria Teresa de Alvarenga
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000300007
Resumo: Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum) stored under refrigeration (1±1 ° C) when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1) Vacuum (Control), 2) Vacuum + oxygen scavenger sachet and 3) Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria) and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force) analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7) CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter) were able to extend the shelf life of refrigerated lamb loin when added to this meat vacuum packaged.
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spelling Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storageLambVacuum packagingActive packagesMicrobiologyOxidationLamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum) stored under refrigeration (1±1 ° C) when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1) Vacuum (Control), 2) Vacuum + oxygen scavenger sachet and 3) Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria) and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force) analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7) CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter) were able to extend the shelf life of refrigerated lamb loin when added to this meat vacuum packaged.Instituto de Tecnologia de Alimentos - ITAL2013-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000300007Brazilian Journal of Food Technology v.16 n.3 2013reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/S1981-67232013005000027info:eu-repo/semantics/openAccessTrindade,Marco AntonioVillanueva,Nilda Doris MontesAntunes,Catharine VendemiattoFreire,Maria Teresa de Alvarengaeng2013-10-14T00:00:00Zoai:scielo:S1981-67232013000300007Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2013-10-14T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
title Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
spellingShingle Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
Trindade,Marco Antonio
Lamb
Vacuum packaging
Active packages
Microbiology
Oxidation
title_short Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
title_full Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
title_fullStr Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
title_full_unstemmed Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
title_sort Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
author Trindade,Marco Antonio
author_facet Trindade,Marco Antonio
Villanueva,Nilda Doris Montes
Antunes,Catharine Vendemiatto
Freire,Maria Teresa de Alvarenga
author_role author
author2 Villanueva,Nilda Doris Montes
Antunes,Catharine Vendemiatto
Freire,Maria Teresa de Alvarenga
author2_role author
author
author
dc.contributor.author.fl_str_mv Trindade,Marco Antonio
Villanueva,Nilda Doris Montes
Antunes,Catharine Vendemiatto
Freire,Maria Teresa de Alvarenga
dc.subject.por.fl_str_mv Lamb
Vacuum packaging
Active packages
Microbiology
Oxidation
topic Lamb
Vacuum packaging
Active packages
Microbiology
Oxidation
description Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. The aim of the present study was to evaluate the contribution of active packaging technology in extending the shelf life of lamb loins (Longissimus lumborum) stored under refrigeration (1±1 ° C) when compared to the traditional vacuum packaging. For this purpose, two kinds of sachets were employed: oxygen scavenger sachet and oxygen scavenger/carbon dioxide emitter sachet. Experiments were conducted in three treatments: 1) Vacuum (Control), 2) Vacuum + oxygen scavenger sachet and 3) Vacuum + oxygen scavenger/carbon dioxide emitter sachet. Microbiological (counts of anaerobic psychrotrophs, coliform at 45 ° C, coagulase-positive staphylococci, Salmonella and lactic acid bacteria) and physical-chemical (thiobarbituric acid reactive substances, objective color, pH value, water loss from cooking and shear force) analyses were carried out weekly for a total storage period of 28 days. The experiment was performed three times for all treatments. Results showed that the lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and remained within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, all treatments presented elevated counts of anaerobic psychrotrophic microorganisms and lactic acid bacteria, reaching values above 10(7) CFU/g at 28 days of storage. Thus, under the conditions tested, neither the oxygen scavenger sachet nor the dual function sachet (oxygen scavenger/carbon dioxide emitter) were able to extend the shelf life of refrigerated lamb loin when added to this meat vacuum packaged.
publishDate 2013
dc.date.none.fl_str_mv 2013-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000300007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000300007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1981-67232013005000027
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.16 n.3 2013
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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