Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts
The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2013-10-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/268 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850258307921477632 |
|---|---|
| author | Alessandra F. Rosa Mirele D. Poleti Julio C.C. Balieiro Marcelo C. César Paulo J.A. Sobral |
| author_facet | Alessandra F. Rosa Mirele D. Poleti Julio C.C. Balieiro Marcelo C. César Paulo J.A. Sobral |
| author_sort | Alessandra F. Rosa |
| collection | DOAJ |
| description | The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions: A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color [L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)]. There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days. |
| format | Article |
| id | doaj-art-51e374e366f247ba9772bc91f9ffe4d8 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2013-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-51e374e366f247ba9772bc91f9ffe4d82025-08-20T01:56:13ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542013-10-012210.7455/ijfs.v2i2.147Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cutsAlessandra F. Rosa0Mirele D. Poleti1Julio C.C. Balieiro2Marcelo C. César3Paulo J.A. Sobral4Universidade de São Paulo, São Paulo, BrazilUniversidade de São Paulo, São Paulo, BrazilUniversidade de São Paulo, São Paulo, BrazilUniversidade de São Paulo, São Paulo, BrazilUniversidade de São Paulo, São Paulo, BrazilThe objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions: A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color [L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)]. There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.https://www.iseki-food-ejournal.com/article/268pork meatmodified atmospherecolorTBARSshelf life |
| spellingShingle | Alessandra F. Rosa Mirele D. Poleti Julio C.C. Balieiro Marcelo C. César Paulo J.A. Sobral Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts International Journal of Food Studies pork meat modified atmosphere color TBARS shelf life |
| title | Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts |
| title_full | Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts |
| title_fullStr | Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts |
| title_full_unstemmed | Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts |
| title_short | Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts |
| title_sort | effects of modified atmosphere associated with masterpack transport packaging and refrigerated storage time on the quality characteristics of pork loin cuts |
| topic | pork meat modified atmosphere color TBARS shelf life |
| url | https://www.iseki-food-ejournal.com/article/268 |
| work_keys_str_mv | AT alessandrafrosa effectsofmodifiedatmosphereassociatedwithmasterpacktransportpackagingandrefrigeratedstoragetimeonthequalitycharacteristicsofporkloincuts AT mireledpoleti effectsofmodifiedatmosphereassociatedwithmasterpacktransportpackagingandrefrigeratedstoragetimeonthequalitycharacteristicsofporkloincuts AT julioccbalieiro effectsofmodifiedatmosphereassociatedwithmasterpacktransportpackagingandrefrigeratedstoragetimeonthequalitycharacteristicsofporkloincuts AT marceloccesar effectsofmodifiedatmosphereassociatedwithmasterpacktransportpackagingandrefrigeratedstoragetimeonthequalitycharacteristicsofporkloincuts AT paulojasobral effectsofmodifiedatmosphereassociatedwithmasterpacktransportpackagingandrefrigeratedstoragetimeonthequalitycharacteristicsofporkloincuts |