EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND STORAGE TIME ON PHYSICAL AND SENSORY PROPERTIES OF SLICED SALAMI
Yükleniyor...
Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The objective of this study was to investigate the quality properties of sliced and modified atmosphere-packaged salami during refrigerated storage. Salami was sliced and packaged under air and three modified atmosphere packaging (MAP) compositions (100% N-2; 50% CO2, 50% N-2; 5% O-2, 25% CO2, 70% N-2) in polypropylene trays sealed with polyethylene terepthalate/polyvinylidene chloride/oriented polypropylene. Headspace oxygen and carbon dioxide (%), physical (color and texture), chemical (pH) and sensory properties were analyzed for 20 days at 4C. The results showed that CO2 concentration (%) decreased after 5 days of storage for MAP applications with high CO2, which was attributed to the solubility of CO2 in the salami. The pH did not significantly change during storage at all applications (P > 0.05). While L values increased, a and b values decreased during storage. The MAP applications with no oxygen received higher panelist scores and provided better quality characteristics than air and 5% O-2, 25% CO2, 70% N-2 for 15 days.
Açıklama
Anahtar Kelimeler
Dry-Cured Ham, Shelf-Life, Quality, Vacuum, Color, Stability, Sausage, Texture, Period, Meat
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
33
Sayı
1
