TY - JOUR
T1 - Effect of different modified atmosphere packaging on microbial quality, oxidation and colour of a seasoned ground beef product (Meatball)
AU - Ozturk, Aylin
AU - Yilmaz, Neriman
AU - Gunes, Gurbuz
PY - 2010/1
Y1 - 2010/1
N2 - The effects of different modified atmosphere packaging (MAP) on microbial quality, oxidation and colour of meatballs were investigated. Meatballs were prepared in our laboratory and packaged in vacuum or in different gases: combinations of O2 (0, 2, 21%) and CO2 (0, 33, 66, 100%) with N2 as balance gas. Total microbial count, thiobarbituric acid reactive substances and colour were determined during storage at 3°C for 3 weeks. Total microbial count remained unchanged at around 6.3 LogCFU/g in vacuum and 100% CO2 packages after 7 days, and slightly increased afterwards. The microbial count was higher in other packages and increased to 7.6 LogCFU/g after 21 days storage. Oxidation was inhibited by reduced O 2 and increased CO2 in the packages. Packages with low O2 maintained colour (a-values) to a greater extent than the packages with higher O2 levels. MAP containing 1-3%O2 with 33%CO2 inhibited microbial growth, oxidation and colour change in meatballs.
AB - The effects of different modified atmosphere packaging (MAP) on microbial quality, oxidation and colour of meatballs were investigated. Meatballs were prepared in our laboratory and packaged in vacuum or in different gases: combinations of O2 (0, 2, 21%) and CO2 (0, 33, 66, 100%) with N2 as balance gas. Total microbial count, thiobarbituric acid reactive substances and colour were determined during storage at 3°C for 3 weeks. Total microbial count remained unchanged at around 6.3 LogCFU/g in vacuum and 100% CO2 packages after 7 days, and slightly increased afterwards. The microbial count was higher in other packages and increased to 7.6 LogCFU/g after 21 days storage. Oxidation was inhibited by reduced O 2 and increased CO2 in the packages. Packages with low O2 maintained colour (a-values) to a greater extent than the packages with higher O2 levels. MAP containing 1-3%O2 with 33%CO2 inhibited microbial growth, oxidation and colour change in meatballs.
KW - Colour
KW - Meatball
KW - Modified atmosphere packaging
KW - Oxidation
KW - Total plate count
UR - http://www.scopus.com/inward/record.url?scp=76149103260&partnerID=8YFLogxK
U2 - 10.1002/pts.875
DO - 10.1002/pts.875
M3 - Article
AN - SCOPUS:76149103260
SN - 0894-3214
VL - 23
SP - 19
EP - 25
JO - Packaging Technology and Science
JF - Packaging Technology and Science
IS - 1
ER -