细化搜索
结果 1-2 的 2
Effects of packaging methods on shelf life of ratite meats
2017
Horbańczuk, Olaf K. | Wierzbicka, Agnieszka
Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.
显示更多 [+] 显示较少 [-]Effect of vacuum packaging on microbiological quality of roasted chicken.
2010
Bharti, Sanjay Kumar | Tanwar, V. K. | Anita, | Palod, J.
The effect of vacuum packaging on microbiological quality of roasted chicken. Roasted chicken were subjected to two different type of packaging treatment i.e. aerobic packaging with low density polyethylene bags (con) and vacuum packaging using barrier bags (VP.). Microbiological analyses were done on 0th, 5th, 10th, 15th and 20th day at refrigeration temperature (4±1oC). Studies revealed that microbial counts in terms of total plate count, proteolytic count and yeast and mold count increased significantly (P0.05) with the advancement of storage period and were significantly higher (P0.05) for aerobically packaged product throughout the observation period however, yeast and mould count observed only on 10th, 15th and 20th day of observation period. Lactic acid bacterial counts of vacuum packaged product were significantly higher as compared to aerobically packaged sample.
显示更多 [+] 显示较少 [-]