Effect of Modified Atmosphere Packaging Varying in CO₂ and N₂ Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage

• 영문명: Effect of Modified Atmosphere Packaging Varying in CO₂ and N₂ Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage
• 발행기관: 한국축산식품학회
• 저자명: Ammara Ameer Semeneh Seleshe 강석남(Suk Nam Kang)
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제4호, 639~654쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.07.31

영문 초록

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4℃) storage period. Treatments were vacuum-packed (control), 25% CO2/75% N2 (MAP1), 50% CO2/50% N2 (MAP2), 70% CO2/30% N2 (MAP3), and 100% CO2 (MAP4). All MAP samples regardless of their CO2 composition significantly (p<0.05) decreased in pH, aw, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO2 from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO2/30% N2 (MAP3) and 100% CO2 (MAP4) were effective to maintain several quality parameters (aw, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.

목차

Introduction

Materials and Methods

Results and Discussion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

modified atmosphere packaging microbiological physicochemical sensory properties vacuum-packed