Sensory Evaluation of Ground Beef Stored in High‐oxygen Modified Atmosphere Packaging

Jayasingh, Preetha; Cornforth, Daren P.; Brennand, Charlotte; Carpenter, Charles E.; Whittier, Dick

doi:10.1111/j.1365-2621.2002.tb09611.x

Cited by 140 publications

(73 citation statements)

References 9 publications

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“…At the end of the experiment (day 15 and 17) PV values were higher in samples packaged in atmosphere without oxygen. As reported by Jayasingh et al (2002), lipid oxidation was higher in samples packaged in MAP with 80% of O 2 compared to control samples exposed to ambient air, which is in agreement with the results of the present study. As concluded in Ruiz-Capillas and Moral (2001) (Ježek & Buchtová 2010), pointing out the fact that the PV cannot be considered as a suitable indicator of fish muscle freshness.…”

Section: Resultssupporting

confidence: 83%

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Milijašević¹,

Milijašević²,

Vranić³

et al. 2018

Czech J. Food Sci.

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Babić Milijašević J., Milijašević M., Vranić D., Đinović Stojanović J., Lilić S., Korićanac V. (2018): Effect of modified atmosphere packaging on the shelf life of chilled common carp (Cyprinus carpio) steaks: chemical and sensory attributes. Czech J. Food Sci., 36: 221-226.The effect of modified atmosphere packaging (MAP 1 -80% O 2 + 20% CO 2 and MAP 2 -90% CO 2 + 10% N 2 ) on selected chemical and sensory parameters of common carp steaks stored at 3 ± 0.5°C, and determination of the shelf life of the products was studied in this research. Samples were analysed on day 1, 3, 5, 7, 9, 11, 13, 15, and 17. An increase in TVB-N values in carp steaks followed the order: MAP 2 < control < MAP 1. From day 9 of storage FFA concentrations were higher (P < 0.01) in MAP 2 samples compared to control and MAP 1 samples. The presence of oxygen (MAP 1 and control) resulted in an increase in TBA values in comparison with samples packaged in the absence of oxygen. According to sensory evaluation, it was concluded that carp steaks packaged in modified atmosphere with 80% O 2 + 20% CO 2 remained acceptable up to 15 days of storage, whereas samples packaged under 90% CO 2 + 10% N 2 as well as samples kept on flaked ice remained unchanged until the end of the experiment.

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Section: Resultssupporting

confidence: 83%

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Milijašević¹,

Milijašević²,

Vranić³

et al. 2018

Czech J. Food Sci.

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“…Several researchers (Fagan et al, 2004;Wang et al, 2008;Economou et al, 2009;Tsironi et al, 2010) have studied the effect of the MAP on fresh seafood product shelf life. Other researchers (Jayasingh, et al, 2002;Sivertsvik et al, 2003;Fagan et al, 2004;Wang et al, 2008;Economou et al, 2009) have demonstrated that higher concentrations of CO 2 extend the microbiological shelf-life of fresh seafood. However, high concentrations of CO 2 can also lead to quality loss.…”

Section: Introductionmentioning

confidence: 99%

Combining Modified Atmosphere Packaging and Nisin to Preserve Atlantic Salmon

Han¹,

Han²,

Dawson³

2016

JFR

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Preservation effects of modified atmosphere package combined with nisin on fresh Atlantic salmon were evaluated. Farm-raised Atlantic salmon were purchased from the local market and packaged using either 19 % CO 2 : 70 % N 2 : 11 % O 2 , 38 % CO 2 : 51 % N 2 : 11 % O 2 , and under atmospheric air (with and without nisin at 400 IU/g) resulting in a total of 6 treatments. The microbiological (aerobic plate count, psychrotrophic bacteria, and lactic acid bacteria) and the total volatile basic nitrogen analyses were evaluated on Day 0, 2, 4, 7 and 10. Package headspace and sensory evaluation were also conducted on Day 0, 2 and 4. The presence of CO 2 effectively inhibited the growth of all three types of bacteria while nisin significantly inhibited the growth of aerobic microorganisms with less impact on lactic acid bacteria. The TVB-N test indicated that CO 2 delayed the spoilage of Atlantic salmon while nisin had a lesser but measurable impact on Atlantic salmon shelf-life. The experiments support the potential for combining modified atmosphere package and nisin as an effective method to limit the spoilage of Atlantic salmon compare to traditional preservation methods.

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“…The samples packed in O270 showed a* values constant until the 12 th day and then significantly lower on the 14 th (P<0.01), so the decrease in the redness was more delayed in the presence of a higher concentration of O2, as already widely described in literature. Previous finding by Jayasingh et al (2002) reported that ground beef packed in high oxygen MAP maintained a bright red colour until the 10 th day of storage. Sørheim at al.…”

Section: Resultsmentioning

confidence: 98%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Sensory Evaluation of Ground Beef Stored in High‐oxygen Modified Atmosphere Packaging

Cited by 140 publications

References 9 publications

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Combining Modified Atmosphere Packaging and Nisin to Preserve Atlantic Salmon

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

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