The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

作者：Esmer Ozlem Kizilirmak^*; Irkin Reyhan; Degirmencioglu Nurcan; Degirmencioglu Ali

来源：Meat Science, 2011, 88(2): 221-226.

DOI：10.1016/j.meatsci.2010.12.021

• Minced beef meat
• Modified atmosphere packaging
• Color
• Oxidation stability
• Microbiological properties

This paper reports the effects of modified atmosphere gas compositions with different concentrations of CO2/O-2/N-2 on color properties (L*, a* and b* values), oxidation stability (TBARS value) and microbiological properties of minced beef meat stored at +4 degrees C. Sampling was carried out on the 1st, 3rd, 5th, 7th, 9th, 11th and 14th day of storage. The gas mixtures used were as follows: (i) %30O(2) + %70CO(2) (MAP1), (ii) %50O(2) + %50CO(2) (MAP2), (iii) %70O(2) + %30CO(2) (MAP3), (iv) %50O(2) + %30CO(2) + %20 N-2 (MAP4), and (v) %30O(2) + %30CO(2) + %40N(2) (MAP5). Control samples (AP) were packaged under atmospheric air. Pseudomonas, lactic acid bacteria. Brochothrix thermosphacta, and Enterobacteriaceae members were monitored. Among these five modified atmosphere gas compositions, the best preservation for minced beef meat was in MAP4 gas combination maintaining acceptable color together with oxidation stability and acceptable microbial loads until the end of storage period of fourteen days.

• 出版日期2011-6