Evaluation of Physicochemical,Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

查看全文 作　　者：Rafaella de Paula Paseto [1]Fernandes;Maria Teresa de Alvarenga [2]Freire;Celso da Costa [3]Carrer;Marco Antonio [2]Trindade

机构地区：[1]Department of Food Engeneering,College of Animal Science and Food Engineering of University,So Paulo(FZEA/USP),Avenida Duque of Caxias Norte,225,Jardim Elite,Pirassununga,So Paulo 13.635-900,Brazil;[2]Department of Food Engineering,FZEA/USP,Pirassununga,So Paulo 13.635-900,Brazil;[3]Department of Animal Science,FZEA/USP,Pirassununga,So Paulo 13.635-900,Brazil

出　　处：《Journal of Integrative Agriculture》索引2013年第12卷第11期,共7页

基　　金：the Foundation for Research Support of the State So Paulo(FAPESP) for financial support(Research Program in Public Policy - Process n.o 06/51695);Cryovac for donating the plastic films and the Brazilian Federal Agency for the Improvement of Higher Education(CAPES) for granting scholarships 摘　　要：Nowadays,lamb meat represents only 7%of all meat produced in the world.In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts.Herewith,the main of this work was to evaluate the stability and safety of lamb meat during frozen storage.Meats were vacuum packed in high barrier multilayer plastic films and stored during 12 mon at(-18±1)oC.The meat stability was assessed by physical and chemical(lipid oxidation,objective color,pH value,cooking losses and instrumental texture),microbiological(total count of psychrotrophic,coliform count at 45°C,coagulase-positive staphylococci and the presence of Salmonella)and sensory analysis(acceptance test and visual evaluation).The vacuum packed lamb meat remained stable as to most physical and chemical indexes.Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms.Although a significant reduction in tenderness(shear force increase from 3 to 8 kg),it showed a good sensorial acceptance for all attributes tested,including texture,with scores of around 7(like moderately)during the 12 mon of storage.Therefore,it can be concluded that,under the conditions applied in this study,lamb meat presents a shelf life of at least 12 mon when stored at-18°C. 关键词：微生物稳定性真空包装感官分析视觉评价羔羊肉存储冰冻验收测试

相关文献

参考文献（31）
引证文献（5）
耦合文献（4）

参考文献(31)

引证文献(5)

耦合文献(4)

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

Evaluation of Physicochemical,Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

参考文献(31)

引证文献(5)

耦合文献(4)

用户提示