کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5543303 | 1554061 | 2017 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The combined effects of superchilling and packaging on the shelf life of lamb
ترجمه فارسی عنوان
اثر ترکیبی از سوپرچیلینگ و بسته بندی بر روی عمر انبار گوسفند
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The aim of this study was to evaluate the effect of superchilled storage at â 1° on the shelf life of lamb slices packaged in an O2 enriched (40% O2/30% CO2/30% Ar) or in an anaerobic atmosphere (vacuum skin packaging). Physicochemical, microbial and sensory analyses were performed. The effect of superchilled storage on lamb stability differed depending on the atmosphere surrounding the product. Superchilled (â 1 °C) slices of lamb showed lower microbial counts than those refrigerated at 4 °C in both packaging conditions. Moreover, meat stored at â 1 °C had a higher colour stability under vacuum. Superchilled storage combined with an O2 enriched atmosphere increased the rate of lipid oxidation, which reduced the shelf life reached by refrigerating at 4 °C. Vacuum skin packaging strongly inhibited lipid oxidation independently of storage temperature. Thus, superchilled storage extended the shelf life at least twice compared to storage at 4 °C under anaerobic conditions while it was disadvantageous when an O2 enriched atmosphere was used.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 133, November 2017, Pages 126-132
Journal: Meat Science - Volume 133, November 2017, Pages 126-132
نویسندگان
M. Bellés, V. Alonso, P. Roncalés, J.A. Beltrán,