Effect of packaging method and storage temperature on quality properties of cold-dried beef slices

Aykin-Dincer E., ERBAŞ M.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.124, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 124
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2020.109171
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Cold drying, Dried meat, Packaging, Storage, CURED IBERIAN HAM, SHELF-LIFE, SENSORY PROPERTIES, CARBON-DIOXIDE, SAFETY ASPECTS, MEAT-PRODUCTS, TIME, SPOILAGE, PASTIRMA, PRESERVATION
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The chemical, microbiological, and sensory properties of modified atmosphere packaged (MAP) and atmospheric packaged (AP) cold-dried beef slices (10 degrees C at 3 m/s after steam pasteurization) were investigated to determine the storage stability at 4 and 25 degrees C, over 90 days. With increasing storage temperature and time, the CO2 in the MAP samples decreased while the CO2 in the AP samples increased. The water activity of beef slices decreased from 0.91 to 0.88 during storage. Thiobarbituric acid-reactive substances, non-protein nitrogen, and pH were higher in the AP than MAP samples, and all three parameters increased (from 25.25 to 60.11 limo' malondialdehyde/kg, 4.37-6.66 g/100 g, and 5.68 to 5.93, respectively) during storage. MAP samples presented the best microbiological quality and, at low-temperature storage, the highest sensory quality. The shelf lives were 90 days/4 degrees C and 75 days/25 degrees C for MAP vs. 60 days/4 degrees C and 45 days/25 degrees C for AP.