Effects of different gas compositions on the color estimations of MAP packaged pork chops

被引：4

作者：

Lukic, Mirjana ^{[1
]}

Petronijevic, Radivoj ^{[1
]}

Petrovic, Zoran ^{[1
]}

Karan, Dragica ^{[1
]}

Djordjevic, Vesna ^{[1
]}

Trbovic, Dejana ^{[1
]}

Parunovic, Nenad ^{[1
]}

机构：

[1] Inst Meat Hyg & Technol, 13 Kacanskog, Belgrade 11000, Serbia

来源：

58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) | 2015年 / 5卷

关键词：

MAP; pork chops; meat color; sensory evaluation; chemical changes; MEAT; QUALITY;

D O I：

10.1016/j.profoo.2015.09.048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to observe effects of different gas compositions on color of pork chops packaged in modified atmospheres. Gaseous compositions used were: MAP1 (75% O-2:25% CO2); MAP2 (70% O-2:30% CO2) and MAP3 (80% O-2:20% CO2). Sensory evaluations of meat color and chemical properties (acid number, peroxide value, a(w), pH, TVB-N and TBARs), were carried on the 1st, 5th, 7th, 9th and 12th day of storage. The sensory evaluations of chop color in different MAP compositions are analyzed in relation to storage period, measured chemical properties and instrumental determination of meat color using linear and multivariate linear regression analysis. (C) 2015 Published by Elsevier Ltd.

引用

页码：168 / 171

页数：4

共 13 条

[1]

[Anonymous], 6602009 EN ISO ISOIE

[2]

[Anonymous], 2004, 218072004E ISO ISOIE

[3]

[Anonymous], 1999, 29171999 ISO ISOIEC

[4]

[Anonymous], 39602010 EN ISO ISOI

[5]

[Anonymous], J AOAC

[6]

[Anonymous], 66582001 ISO

[7] Effect of vacuum and modified atmosphere packaging on the quality of pork loin [J].

Cayuela, JM ;

Gil, MD ;

Bañón, S ;

Garrido, MD .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2004, 219 (04) :316-320

[8] The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat [J].

Esmer, Ozlem Kizilirmak ;

Irkin, Reyhan ;

Degirmencioglu, Nurcan ;

Degirmencioglu, Ali .

MEAT SCIENCE, 2011, 88 (02) :221-226

[9] Current research in meat color [J].

Mancini, RA ;

Hunt, MC .

MEAT SCIENCE, 2005, 71 (01) :100-121

[10] Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters [J].

Nannerup, LD ;

Jakobsen, M ;

van den Berg, F ;

Jensen, JS ;

Moller, JKS ;

Bertelsen, G .

MEAT SCIENCE, 2004, 68 (04) :577-585

← 1 2 →