Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging
Φόρτωση...
Ημερομηνία
Συγγραφείς
Karabagias, I.
Badeka, A.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Meat Sci
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The effect of thyme (TEO) and oregano (OEO) essential oils as well as modified atmosphere packaging (MAP) in extending the shelf life of fresh lamb meat stored at 4 degrees C was investigated. In a preliminary experiment TEO and OEO were used at concentrations 0.1 and 0.3% v/w while MAP tested included MAP1 (60% CO(2)/40% N(2)) and MAP2 (80% CO(2)/20% N(2)). Microbiological, physicochemical and sensory properties of lamb meat were monitored over a 20 day period. Sensory analysis showed that at the higher concentration both essential oils gave a strong objectionable odour and taste and were not further used. Of the two essential oils TEO was more effective as was MAP2 over MAP1 for lamb meat preservation. In a second experiment the combined effect of TEO (0.1%) and MAP2 (80/20) on shelf life extension of lamb meat was evaluated over a 25 day storage period. Microbial populations were reduced up to 2.8 log cfu/g on day 9 of storage with the most pronounced effect being achieved by the combination MAP2 plus TEO (0.1%). TBA values varied for all treatments and remained lower than 4 mg MDA/kg throughout storage. pH values varied between 6.4 and 6.0 during storage. Color parameters (L and b) increased with storage time while parameter (a) remained unaffected. Based primarily on sensory analysis (odour) but also on microbiological data, shelf life of lamb meat was 7 days for air packaged samples, 9-10 days for samples containing 0.1% of TEO and 21-22 days for MAP packaged samples containing 0.1% TEO. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
Περιγραφή
Λέξεις-κλειδιά
lamb meat, shelf life extension, map, oregano oil, thyme oil, plant essential oils, alpha-tocopheryl acetate, lipid oxidation, listeria-monocytogenes, antibacterial properties, antimicrobial activity, carbon-dioxide, display life, lactic-acid, short-term
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000287560200016
http://ac.els-cdn.com/S0309174010004407/1-s2.0-S0309174010004407-main.pdf?_tid=6d7b73e3f10b6101ff458a57a5c28d1a&acdnat=1333025048_cdb88afa0ac7897c83a3bb387ffa1533
http://ac.els-cdn.com/S0309174010004407/1-s2.0-S0309174010004407-main.pdf?_tid=6d7b73e3f10b6101ff458a57a5c28d1a&acdnat=1333025048_cdb88afa0ac7897c83a3bb387ffa1533
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας