EXTENDING THE CHILLED SHELF LIFE OF VACUUM-PACKAGED GROUND BEEF USING ASCORBIC ACID, NITRITE OR SALT

Journal of Muscle Foods Pub Date : 2009-04-02 DOI:10.1111/j.1745-4573.2009.00144.x

VELI GÖK, SEMRA KAYAARDI, ERSEL OBUZ

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引用次数: 5

Abstract

ABSTRACT

The objective of this study was to extend the shelf life of ground beef in chilled conditions. Samples were treated with 2% salt, 2% salt + 500-ppm ascorbic acid, or 2% salt + 100-ppm sodium nitrite. The control sample did not contain any additives. Protein, nitrite, moisture contents, pH, thiobarbituric acid (TBA) value, color attributes and microbial counts of samples were determined. Samples were vacuum packaged and stored in refrigeration, and chemical and microbial analyses were performed throughout storage. The pH of samples decreased during storage, and the sample having 2% salt and 500-ppm ascorbic acid had the greatest pH decline. TBA values generally increased (P < 0.05) with storage time. Samples having 2% salt + 500-ppm ascorbic acid had the lowest TBA value. On a given storage day, samples having 2% salt + 100-ppm sodium nitrite had lower microbial microbial count than other samples, indicating the antibacterial effect of nitrite. A significant storage time × treatment interaction (P < 0.05) existed for almost all quality parameters studied.

PRACTICAL APPLICATIONS

Ground beef has commercial importance for the meat industry in Turkey. Meat processors have difficulties in marketing ground beef because of its relatively low shelf life. By adding ascorbic acid or salt, it is possible to extend shelf life and preserve its color, and to limit lipid oxidation, which will collectively help to increase market share of ground beef.

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用抗坏血酸、亚硝酸盐或盐延长真空包装碎牛肉的冷藏保质期

摘要:本研究的目的是延长绞碎牛肉在冷藏条件下的保质期。样品分别用2%盐、2%盐+ 500-ppm抗坏血酸或2%盐+ 100-ppm亚硝酸钠处理。对照样品不含任何添加剂。测定样品的蛋白质、亚硝酸盐、水分、pH、硫代巴比妥酸(TBA)值、颜色属性和微生物计数。样品被真空包装并冷藏，并在整个储存过程中进行化学和微生物分析。样品在贮存过程中pH值下降，其中2%盐和500 ppm抗坏血酸的样品pH值下降最大。TBA值随贮藏时间的延长普遍升高(P < 0.05)。含有2%盐+ 500-ppm抗坏血酸的样品TBA值最低。在给定的储存日，2%盐+ 100 ppm亚硝酸钠的样品微生物数量低于其他样品，说明亚硝酸钠具有抗菌作用。几乎所有被研究的品质参数都存在显著的储存时间与处理交互作用(P < 0.05)。碎牛肉对土耳其的肉类工业具有重要的商业意义。肉类加工商在销售绞碎牛肉时遇到了困难，因为它的保质期相对较短。通过添加抗坏血酸或盐，可以延长保质期，保持其颜色，并限制脂质氧化，这将有助于增加碎牛肉的市场份额。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Muscle Foods 工程技术-食品科技

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