Effect of modified atmosphere on sensory , chemical and physico-chemical properties of Serbian traditional smoked meat products
2016
Petrovic, Zoran (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Brankovic-Lazic, Ivana (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Raseta, Mladen (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Trbovic, Dejana (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Parunovic, Nenad (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Nikolic, Aleksandra (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Mrdovic, Boris (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
The products included in this study were beef prosciutto and pork prosciutto, common traditional Serbian dry-cured and smoked meat products. The products were packaged with a gas mixture containing 30% vol carbon dioxide and 70 % vol nitrogen (excluded oxygen in packs was below the limit of detection) and stored between 4°C and 7°C. Packaging units were formed from bottom foil based on APET (amorphous polyester) with a sealing layer of polyethylene and top foil composite fi lm containing oriented polyes- ter and a peelable polyethylene-sealant with a barrier layer. A total of 120 packages were examined (60 packages/product) during the storage period of 180 days. The measured concentration of oxygen in packages during the whole storage period was less than 0.1%. A decline in the carbon dioxide concentration at the end of the storage period was registered in packages of pork prosciutto (to 10% vol). Based on the results obtained, both of the products maintained acceptable sensory and chemical qualities during the storage period, meaning they were suitable for consumption.
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