Influence of vacuum packaging on sensory and lipid stability of precooked pork chops
2018
Jokanović, Marija (https://orcid.org/0000-0002-1282-175X) | Ivić, Maja (https://orcid.org/0000-0001-7737-5992) | Šojić, Branislav (https://orcid.org/0000-0001-7909-8917) | Škaljac, Snežana (https://orcid.org/0000-0002-9102-8417) | Tomović, Vladimir (https://orcid.org/0000-0001-5055-1781) | Peulić, Tatjana | Ikonić, Predrag | Džinić, Natalija
Heating leads to increased oxidation of lipids in meat, hence development of an undesirable rancid flavour in heat-treated meat, chill stored and subsequent reheated is the major cause limiting sensory quality in recooked meat. In this paper the influence of vacuum packaging on delaying the lipid oxidation and extending the shelf-life of precooked pork chops was analysed. Lipid oxidation after marinating, cooking and chill storage was assessed by thiobarbituric acidreactive substances (TBARs), and was followed by sensory analyses of reheated pork chops. Regarding criteria for colour and pH value analysed pork was of normal quality. Pork chops were marinated with salt and water, cooked in an oven, and stored in refrigerator (+4°C) unpacked or packed in vacuum. Analyses were performed after 0, 2, 4, 7 and 10 days of storage. Results showed that oxidative changes in unpacked pork chops were significantly more advanced than in vacuum packed ones. Determined TBARs value after cooking was 0.19 mg MDA/kg and reached values of 2.54 and 0.72 mg MDA/kg, respectively for unpacked and vacuum packed chops. Sensory analyses showed that first signs of rancidity for unpacked chops were noticed only after 2 days of storage. Results indicated that vacuum packaging could be used to prevent rancidity in stored, heat-treated pork chops for at least 10 days what could be of great interest for catering and meat industry.
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