Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

Autor(es)

Rodrigues, Isabela ^[1] ; Trindade, Marco Antonio ^[1] ; Palu, Ana Flavia ^[1] ; Baldin, Juliana Cristina ^[1] ; de Lima, Cesar Goncalves ^[2] ; de Alvarenga Freire, Maria Teresa ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, 255 Duque Caxias Norte Ave, BR-13635900 Pirassununga - Brazil

^[2] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Basic Sci, 255 Duque Caxias Norte Ave, BR-13635900 Pirassununga - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 9, p. 3547-3555, SEP 2018.
• Citações Web of Science: 0

Resumo

Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat degradation. This work evaluated the effect of MAP on the preservation and consumers acceptance of lamb meat. Lamb loins Longissimus lumborum were packed in five conditions: 15% O-2 + 85% CO2 (O15), 30% O-2 + 70% CO2 (O30), 45% O-2 + 55% CO2 (O45), 60% O-2 + 40% CO2 (O60), and Vacuum (control). Physicochemical, sensory, and microbiological analyses were carried out along 21 days of refrigerated (1 +/- 1 A degrees C) storage. Treatments O30, O45 and vacuum presented the lowest oxidation values: 0.60, 0.61 and 0.30 Malonaldehyde Kg(-1) respectively. Treatment O45 showed the highest a{*} until the seventh day of storage (16.64). In the sensory preference ranking test, O30 and O45 received best scores in the first and second weeks of storage, respectively. Treatments O30 and O45 delivered products with lower microbial counts than the other ones. Considering a balance between consumer preference and microbiological results, we propose the use of 45% O-2 + 55% CO2 gas composition to extend the shelf life of lamb loin. (AU)

• Processo FAPESP: 12/20660-2 - Avaliação da eficiência da tecnologia de atmosfera modificada sobre a qualidade de carne de cordeiro refrigerada
• Beneficiário: Maria Teresa de Alvarenga Freire
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/07015-3 - Otimização do sistema de embalagens com atmosfera modificada para conservação de carne ovina sob refrigeração
• Beneficiário: Isabela Rodrigues dos Santos
• Modalidade de apoio: Bolsas no Brasil - Mestrado