Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
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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Brazilian Journal of Food Technology |
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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 |
_version_ |
1752128700401319936 |