title: Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution.
abstract: The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated hydroxytoluene solution, and DMAP, modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution, were measured. The best results were obtained in modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution. Comparisons with control samples were expressed as reduction in acid value with 27.72%, peroxide value with 64.74%, 2-thiobarbituric acid reactive substances (TBARS) with 65.71%, and the pH with 6.18%. The acid and peroxide values, TBARS, and pH were decreased linearly in response when applying the combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions (P < 0.05). The changes of amino nitrogen content of modified atmosphere packaging veal were not influenced statistically significantly by 0.02% dihydroquercetin solution (P > 0.05). According to results obtained it was concluded that 80%O2/20%CO2 modified atmosphere packaged veal stored at 0 ± 0.5°C after 0.02% dihydroquercetin solution treatment can preserve its quality and shelf life to 15 d postmortem.
authors.affiliation: Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
authors.forename: Stefan Georgiev
authors.initials: SG
authors.lastname: Dragoev
authors.affiliation: Bulgarian Agency of Food Safety, 4400 Pazardjik, Bulgaria.
authors.forename: Alexandar Stoyanov
authors.initials: AS
authors.lastname: Staykov
authors.affiliation: Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
authors.forename: Kiril Petrov
authors.initials: KP
authors.lastname: Vassilev
authors.affiliation: Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
authors.forename: Dessislav Kostadinov
authors.initials: DK
authors.lastname: Balev
authors.affiliation: Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
authors.forename: Dessislava Borislavova
authors.initials: DB
authors.lastname: Vlahova-Vangelova