Quality changes of goose breast meat during cold storage under modified atmosphere and vacuum

被引：2
|
作者：
Orkusz, Agnieszka [1 ]
机构：
[1] Wroclaw Univ Econ, Dept Anim Food Technol, Komandorska 118-120, PL-53345 Wroclaw, Poland
来源：
EUROPEAN POULTRY SCIENCE | 2017年 / 81卷
关键词：
goose; microbiological quality; odour; lipid oxidation; modified atmosphere; vacuum; SHELF-LIFE; LIPID OXIDATION; MICROBIOLOGICAL QUALITY; GROWTH; REFRIGERATION; STABILITY; PATTIES; MAP;
D O I：
10.1399/eps.2017.184
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The comparison between the high-oxygen atmosphere (MA) and vacuum showed essential differences between these two atmosphere types. Based on the total viable count data, the shelf life of meat packed under MA was established as 11 days, whereas for samples stored in vacuum it was 14 days. Lactobacillus spp. grew quicker under vacuum, whereas the total viable count, Pseudomonas spp. and Enterobacteriaceae, grew better under the oxygen atmosphere. High oxygen levels used in MA promoted lipid oxidation in goose meat, causing changes of odour intensity. Based on these results, it can be concluded that packing in vacuum increased the shelf life of goose meat, not only due to microbial growth but also to sensory quality. The present paper clearly shows that vacuum packaging is better suited for goose meat.
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页数：9
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