Influence of aerial and vacuum packaging on the quality and shelf life of beef treated with extra virgin olive oil

Meat Research Pub Date : 2023-06-30 DOI:10.55002/mr.3.3.58
Mahmodi Hashem, FA Himo, M. Arafath, Aamir Numan, M. Azad
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Abstract

The aim of this study was to evaluate the effects of olive oil as a natural preservative and aerial and vacuum packaging on the quality and shelf life of raw beef. Meat samples were divided into four treatments i.e. T0= with 1% olive oil and aerial packaged, T1= without olive oil and aerial packaged, T2 = with 1% olive oil and vacuum packaged and T3 = without olive oil and vacuum packaged. All samples were kept at refrigerated temperature. Days of interval were 0, 5, 10 and 15. The samples were tested for sensory properties (color, flavor, tenderness, juiciness and overall acceptability), physicochemical characteristics (water holding capacity, cooking loss, pH); biochemical properties (TBARS), and microbiological counts (TVC, TCC and TYMC). During the whole storage process, the sensory and instrumental color value were considerably higher (P<0.05) in T0 and T2 treatments. WHC in treatment T2 was higher, CL was lower in T0 treatment and pH in treatment of T0, T1 were considerably higher (P<0.05) than in the T2 and T3 group. The values of TBARS, viable count, coliform count, and yeast-mold count were significantly lower in T0 and T2 group. Based on the findings of this study, it is possible to conclude that olive oil treated beef in aerial and vacuum packaging storage technique can be used in the future for meat preservation, providing antioxidant and antimicrobial agents as a value addition by inhibiting lipid oxidation and extending the shelf life of beef.
空气和真空包装对特级初榨橄榄油处理牛肉品质和保质期的影响
本研究的目的是评估橄榄油作为天然防腐剂以及空气和真空包装对生牛肉质量和保质期的影响。肉类样品分为4个处理:T0=添加1%橄榄油并进行航空包装,T1=不添加橄榄油并进行航空包装,T2 =添加1%橄榄油并进行真空包装,T3 =不添加橄榄油并进行真空包装。所有样品均保存在冷藏温度下。间隔时间分别为0、5、10、15天。测试了样品的感官特性(颜色、风味、嫩度、多汁性和总体可接受性)、理化特性(保水能力、蒸煮损失、pH值);生化特性(TBARS)和微生物计数(TVC、TCC和TYMC)。在整个贮藏过程中,T0和T2处理的感官色值和仪器色值显著高于对照组(P<0.05)。T2组WHC升高,T0组CL降低,T0、T1组pH显著高于T2、T3组(P<0.05)。T0和T2组TBARS、活菌数、大肠菌群数和酵母菌数显著降低。基于本研究结果,可以得出结论,橄榄油处理的牛肉在航空和真空包装储存技术中可以用于肉类保存,通过抑制脂质氧化和延长牛肉的保质期,提供抗氧化剂和抗菌剂作为附加价值。
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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