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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems

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Autor(es):
Paseto Fernandes, Rafaella de Paula [1] ; de Alvarenga Freire, Maria Teresa [1] ; Maluf de Paula, Elisa Silva [1] ; Sayuri Kanashiro, Ana Livea [1] ; Pinto Catunda, Fernanda Antunes [1] ; Rosa, Alessandra Fernandes [2] ; de Carvalho Balieiro, Julio Cesar [2] ; Trindade, Marco Antonio [1]
Número total de Autores: 8
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Coll Anim Sci & Food Engn, Dept Basic Sci, BR-13635900 Pirassununga, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: MEAT SCIENCE; v. 96, n. 1, p. 554-561, JAN 2014.
Citações Web of Science: 25
Resumo

The aim of the present study was to evaluate the effect of different modified atmosphere packaging (MAP) systems (vacuum, 75% O-2 + 25% CO2 and 100% CO2) on the stability of lamb loins stored at 1 +/- 1 degrees C for 28 days. Microbiological (counts of aerobic and anaerobic psychrotrophic microorganisms, coliform at 45 degrees C, coagulase-positive staphylococci and lactic acid bacteria and presence of Salmonella), physical and chemical (thiobarbituric acid reactive substances {[}TSARS], objective color, pH, water loss from cooking {[}WLC] and shear force), sensory (acceptance testing using a 9-point hedonic scale) and gas composition analyses were performed. Lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, with respect to psychrotrophic microorganisms, 100% CO2 packaging system provided increased stability despite presenting lower appearance preference. (C) 2013 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 09/15555-2 - Efeito de diferentes sistemas de embalagem com atmosfera modificada sobre a vida útil de lombo ovino armazenado sob refrigeração
Beneficiário:Marco Antonio Trindade
Linha de fomento: Auxílio à Pesquisa - Regular