Shelf life of sun-dried meat through the use of modified atmosphere

Detalhes bibliográficos
Autor(a) principal: Campêlo, Maria Carla da Silva
Data de Publicação: 2020
Outros Autores: Medeiros, Jovilma Maria Soares de, Rebouças , Lucas de Oliveira Soares, Figueiroa, Luciana Veras Aquino, Rocha, Manuella de Oliveira Cabral, oliveira, Palloma Vitória Carlos de, Lima, Patrícia de Oliveira, Silva, Jean Berg Alves da
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8301
Resumo: The objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.
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spelling Shelf life of sun-dried meat through the use of modified atmosphereVida útil de la carne solar mediante el uso de atmósfera modificadaVida útil da carne de sol pelo uso de atmosfera modificada Carne de vacaDuracionEmbalajeCalidadModificación de gasCarneValidadeEmbalagemQualidadeModificação de gasesMeatShelf lifePackagingQualityGas modificationThe objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.El objetivo fue evaluar los efectos de diferentes atmósferas modificadas sobre el envasado de carnes solares y su influencia en la vida útil. Para ello, se cortaron filetes de ternera (Biceps femoris), se salaron con NaCl al 2,5% y se envasaron en las siguientes atmósferas: aire atmosférico (CE-Ar); vacío (CE-V); 100% CO2 (CE-ATM1); 50% CO2 + 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). Las muestras fueron evaluadas por su calidad microbiológica y físico-química. Las carnes envasadas en atmósferas con diferentes proporciones de CO2 y N2 tenían una vida útil de hasta 12 días, sin variaciones significativas entre tratamientos, en cuanto a la calidad microbiológica. Mientras a las características físico-químicas, a pesar de aumentar la oxidación lipídica en la carne, las atmósferas con diferentes mezclas de CO2 y N2 utilizadas para envasar la carne presentaron las mejores características de calidad. Por tanto, según este estudio, las atmósferas modificadas con CO2  y N2 pueden recomendarse como mejores alternativas para prolongar la vida útil de la carne solar.Objetivou-se avaliar os efeitos de diferentes atmosferas modificadas nas embalagens de carne de sol e sua influência na vida útil. Para isso, bifes de carne bovina tipo coxão duro (Bíceps femoris) foram cortados, salgadas com 2,5% de NaCl e embaladas nas seguintes atmosferas: ar atmosférico (CE-Ar); vácuo (CE-V); 100% de CO2 (CE-ATM1); 50% de CO2 + 50% de N2 (CE-ATM2); 70% de CO2 + 30% de N2 (CE-ATM3); 30% de CO2 + 70% de N2 (CE-ATM4). As amostras foram avaliadas quanto à qualidade microbiológica e físico-química. As carnes embaladas em atmosferas com diferentes razões de CO2 e N2 apresentaram vida útil de até 12 dias, sem variações significativas entre tratamentos, quanto à qualidade microbiológica. Em relação às características físico-químicas, apesar de aumentar a oxidação lipídica na carne, as atmosferas com diferentes misturas de CO2 e N2 utilizadas para embalagem as carnes apresentaram as melhores características da qualidade. Portanto, de acordo com este estudo, as atmosferas modificadas com CO2 e N2 podem ser recomendadas como melhores alternativas para prolongar a vida útil da carne de sol.Research, Society and Development2020-09-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/830110.33448/rsd-v9i9.8301Research, Society and Development; Vol. 9 No. 9; e976998301Research, Society and Development; Vol. 9 Núm. 9; e976998301Research, Society and Development; v. 9 n. 9; e9769983012525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8301/7260Copyright (c) 2020 Maria Carla da Silva Campêlo; Jovilma Maria Soares de Medeiros; Lucas de Oliveira Soares Rebouças ; Luciana Veras Aquino Figueiroa; Manuella de Oliveira Cabral Rocha; Palloma Vitória Carlos de oliveira; Patrícia de Oliveira Lima; Jean Berg Alves da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCampêlo, Maria Carla da Silva Medeiros, Jovilma Maria Soares deRebouças , Lucas de Oliveira Soares Figueiroa, Luciana Veras Aquino Rocha, Manuella de Oliveira Cabral oliveira, Palloma Vitória Carlos de Lima, Patrícia de Oliveira Silva, Jean Berg Alves da 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/8301Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:48.459588Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Shelf life of sun-dried meat through the use of modified atmosphere
Vida útil de la carne solar mediante el uso de atmósfera modificada
Vida útil da carne de sol pelo uso de atmosfera modificada
title Shelf life of sun-dried meat through the use of modified atmosphere
spellingShingle Shelf life of sun-dried meat through the use of modified atmosphere
Campêlo, Maria Carla da Silva
Carne de vaca
Duracion
Embalaje
Calidad
Modificación de gas
Carne
Validade
Embalagem
Qualidade
Modificação de gases
Meat
Shelf life
Packaging
Quality
Gas modification
title_short Shelf life of sun-dried meat through the use of modified atmosphere
title_full Shelf life of sun-dried meat through the use of modified atmosphere
title_fullStr Shelf life of sun-dried meat through the use of modified atmosphere
title_full_unstemmed Shelf life of sun-dried meat through the use of modified atmosphere
title_sort Shelf life of sun-dried meat through the use of modified atmosphere
author Campêlo, Maria Carla da Silva
author_facet Campêlo, Maria Carla da Silva
Medeiros, Jovilma Maria Soares de
Rebouças , Lucas de Oliveira Soares
Figueiroa, Luciana Veras Aquino
Rocha, Manuella de Oliveira Cabral
oliveira, Palloma Vitória Carlos de
Lima, Patrícia de Oliveira
Silva, Jean Berg Alves da
author_role author
author2 Medeiros, Jovilma Maria Soares de
Rebouças , Lucas de Oliveira Soares
Figueiroa, Luciana Veras Aquino
Rocha, Manuella de Oliveira Cabral
oliveira, Palloma Vitória Carlos de
Lima, Patrícia de Oliveira
Silva, Jean Berg Alves da
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Campêlo, Maria Carla da Silva
Medeiros, Jovilma Maria Soares de
Rebouças , Lucas de Oliveira Soares
Figueiroa, Luciana Veras Aquino
Rocha, Manuella de Oliveira Cabral
oliveira, Palloma Vitória Carlos de
Lima, Patrícia de Oliveira
Silva, Jean Berg Alves da
dc.subject.por.fl_str_mv Carne de vaca
Duracion
Embalaje
Calidad
Modificación de gas
Carne
Validade
Embalagem
Qualidade
Modificação de gases
Meat
Shelf life
Packaging
Quality
Gas modification
topic Carne de vaca
Duracion
Embalaje
Calidad
Modificación de gas
Carne
Validade
Embalagem
Qualidade
Modificação de gases
Meat
Shelf life
Packaging
Quality
Gas modification
description The objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8301
10.33448/rsd-v9i9.8301
url https://rsdjournal.org/index.php/rsd/article/view/8301
identifier_str_mv 10.33448/rsd-v9i9.8301
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8301/7260
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 9; e976998301
Research, Society and Development; Vol. 9 Núm. 9; e976998301
Research, Society and Development; v. 9 n. 9; e976998301
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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