EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON COLOR STABILITY AND ON MICROBIOLOGY OF TURKEY BREAST MEAT

被引：25
|
作者：
SANTE, V
RENERRE, M
LACOURT, A
机构：
[1] Station de Recherches Sur la Viande, I. N. R. A. Theix, Ceyrat
来源：
JOURNAL OF FOOD QUALITY | 1994年 / 17卷 / 03期
关键词：
D O I：
10.1111/j.1745-4557.1994.tb00142.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of several modified atmospheres (100% O2, 100% N2, 100% CO2 + O2 scavenger, and 25% CO2 9% N2 66% O2) and vacuum on the color stability of turkey were studied. Microbiological examinations were performed at days 0, 7, 14 and 21. pH and pigment content measurements were performed at days l and 2, respectively. Color coordinates were determined at intervals of 2, 5, 7, 11, 14 and 21 days storage in the CIELAB system (1976). Meat kept under vacuum and 100% CO2 + O2 scavenger treatment showed the highest a* values color stability (p < 0.05) and the lowest rate of myoglobin oxidation (p < 0.05). The level of microbiological contamination of turkey breast meat stored with 100% CO2 + O2 scavenger was the lowest. Conditioning breast turkey meat with 100% CO2 + O2 scavenger or under vacuum would improve the color stability during storage.
引用
收藏
页码：177 / 195
页数：19
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