The effect of vacuum packaging and gaseous atmosphere on microbial growth in tripe

Göktan, Deniz; Tunçel, Günnur; Ünlütürk, Adnan

doi:10.1016/0309-1740(88)90041-1

Cited by 8 publications

(8 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Subsequent increase in count was attributed to increase in pH, difference in a w and vacuum packaging of product. The spoilage due to total anaerobes was reported to be 2.7×10 3 /g in vacuum packaged beef tripe (Goktan et al 1988). The result of present study showed the product was slightly acceptable at an anaerobic count of 1.64-1.81 log cfu/g.…”

Section: Microbiological Changes At Refrigerated Storagementioning

confidence: 48%

“…However, in processed and stored buffalo meat keema, spoilage was detected at a bacterial count of around 2-3 log 10 cfu/g. It was reported that coliforms occur significantly greater in numbers in vacuum packaged meat and meat products and cause spoilage (Goktan et al 1988). Coliforms were not found in any of the group throughout storage period.…”

Section: Microbiological Changes At Refrigerated Storagementioning

confidence: 99%

See 1 more Smart Citation

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

et al. 2011

View full text Add to dashboard Cite

Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4±1°C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.

show abstract

Section: Microbiological Changes At Refrigerated Storagementioning

confidence: 48%

Section: Microbiological Changes At Refrigerated Storagementioning

confidence: 99%

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

et al. 2011

View full text Add to dashboard Cite

show abstract

“…Cured meats are often vacuum‐packaged prior to display since pigment nitrosomyoglobin must be protected from oxidation (Adams and Moss 2000). Exclusion of oxygen in vacuum‐packages can inhibit the growth of aerobic bacteria (Göktan and others 1988; Zhou and others 2010), such as Gram‐negative psychrotrophic Pseudomonas species, which commonly spoil aerobically refrigerated stored meat (Clarks and Lentz 1969 ) . However, anaerobic bacteria in vacuum‐packaged meat tend to be higher in numbers than in CO 2 ‐enriched packaging (Göktan and others 1988).…”

Section: Meat Preservation Technologiesmentioning

confidence: 99%

“…Exclusion of oxygen in vacuum‐packages can inhibit the growth of aerobic bacteria (Göktan and others 1988; Zhou and others 2010), such as Gram‐negative psychrotrophic Pseudomonas species, which commonly spoil aerobically refrigerated stored meat (Clarks and Lentz 1969 ) . However, anaerobic bacteria in vacuum‐packaged meat tend to be higher in numbers than in CO 2 ‐enriched packaging (Göktan and others 1988). Cooked, ready‐to‐eat (RTE) processed meat products (Sofos and Geornaras 2010) or fish products (Hudson and others 1994) can possibly be contaminated by Listeria monocytogenes which can survive and multiply under refrigerated storage conditions.…”

Section: Meat Preservation Technologiesmentioning

confidence: 99%

Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends

Chen¹,

Ren²,

Seow³

et al. 2012

Comp Rev Food Sci Food Safe

104

View full text Add to dashboard Cite

This article reviews current and future techniques that are applied in the meat industry to ensure product safety. Consumer demand for high-quality food and raised economic standards have triggered the development of emergent technologies to replace traditional well-established preservation processes. Some promising nonthermal and thermal technologies, such as chemical and biological interventions, high hydrostatic pressure (HHP), irradiation, active packaging, natural antimicrobials and microwave, radiofrequency, and steam pasteurization, are under consideration for the preservation of meat products. All these alternative technologies are designed to be mild, energy-conserving, environmentally friendly, and maintaining natural appearance and flavor, while eliminating pathogens and spoilage microorganisms. Their combination, as in the hurdle theory, may improve their effectiveness for decontamination. The objective of this article is to reflect on the possibilities and especially the limitations of the previously mentioned technologies.

show abstract

“…For instance, sorrowful cod liver oil can damage the myocardium, while lipid peroxidation can cause atherosclerosis and heart disease symptoms (Hamilton, ). Thus, antioxidant active packaging including vacuum and modified‐atmosphere packaging (Göktan, Tunçel, & Unlütürk, ; Gómez‐Estaca, López‐De‐Dicastillo, Hernández‐Muñoz, Catalá, & Gavara, ), and studies on the direct addition of antioxidants to packaging materials have begun a long time ago (Chem, ).…”

Section: Introductionmentioning

confidence: 99%

Preparation of low‐density polyethylene film with quercetin and α‐tocopherol loaded with mesoporous silica for synergetic‐release antioxidant active packaging

Cheng

Qiu

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

In this study, synergetic and controlled-release low-density polyethylene (LDPE) antioxidant active films were prepared by cast extrusion. A well-ordered (4 nm) Mobil Composition of Matter No. 41 (MCM-41) was prepared to carry α-tocopherol for reducing the diffusivity (D), while improving the D of quercetin. Characterization of MCM-41 included small angle X-ray scattering, scanning electron microscopy, Fourier transform infrared spectroscopy, and nitrogen adsorption/desorption testing. New films added α-tocopherol and α-tocopherol loaded with MCM-41 on the base of a LDPE film containing quercetin. Testing of new films covered the physical properties, release behavior, and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging assays. The physical properties discussed differences among any additives, which contain mechanical and barrier properties. Release experiments showed the controlled-release of MCM-41 to α-tocopherol, while addition of α-tocopherol promoted the release of quercetin in food simulant (95% ethanol). Free radical scavenging increased obviously after adding α-tocopherol and α-tocopherol loaded with MCM-41. This study demonstrated the feasibility of synergetic and controlled-release antioxidant active packaging films. Practical ApplicationThis work provides a method to control the release of α-tocopherol in the packaging films using molecular sieve MCM-41, and promotes the release of quercetin. The preservation of easily oxidized fatty foods is very important. In addition to the usual high-barrier composite packaging, the release-type antioxidant packaging is also a method. Food antioxidant packaging film is an important research direction in the field of intelligent packaging, and has great potential in the field of food flexible packaging. Release-type antioxidants are added to the packaging substrate, and the release rate of antioxidants is adjusted to prevent the oxidation of contents, to extend the shelf life of butter, and other commodities in the process of commodity storage and transportation.

show abstract

The effect of vacuum packaging and gaseous atmosphere on microbial growth in tripe

Cited by 8 publications

References 20 publications

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends

Preparation of low‐density polyethylene film with quercetin and α‐tocopherol loaded with mesoporous silica for synergetic‐release antioxidant active packaging

Contact Info

Product

Resources

About