The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2modified atmosphere packaging conditions.
The aim of this study was to determine the influence of different packaging materials on meat quality during cold storage. Therefore pork loins (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) were stored at 2 ℃ in modified atmosphere packs (80% O2, 20% CO2) in four types of trays, which differ in gas permeability. Physicochemical (headspace gas composition, pH, colour, drip loss, cooking loss, shear force, the basic composition and fatty acid profile) and microbiological ( Salmonella spp., Escherichia coli, Enterobacteriaceae, total aerobic plates count, total psychrotrophic bacteria count, the number of lactic acid bacteria, Pseudomonas spp., the general amount of yeast and mold) parameters were monitored for up to 12 days. At the end of the storage period no differences in most physicochemical properties of pork loin due to type of packaging were found, however trays with high gas permeability had the greatest impact on total aerobic plates count and Pseudomonas spp. growth.
1 Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland.
Monika
M
Marcinkowska-Lesiak
2 Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland.
Ewa
E
Poławska
1 Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland.
Agnieszka
A
Wierzbicka
D000818:Animals; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D002245:Carbon Dioxide / Q000737:chemistry; D003296:Cooking; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D005519:Food Preservation; D061353:Food Storage / Q000379:methods*; D005740:Gases / Q000737:chemistry*; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D010100:Oxygen / Q000737:chemistry*; D010539:Permeability; D013552:Swine
D005740:Gases; D002245:Carbon Dioxide; D010100:Oxygen
Barrier properties of food packaging; food safety and quality; meat products; modified atmosphere packaging