含氧气清除剂的CO2/N2改性大气主袋包装系统提高野牛肉的保质期

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-02-21 DOI:10.1016/j.meatsci.2025.109780

J. Rothy , A. Saikia , K. Koti , M. Hasan , C. Narvaez-Bravo , N. Prieto , A. Rodas-Gonzalez

{"title":"含氧气清除剂的CO2/N2改性大气主袋包装系统提高野牛肉的保质期","authors":"J. Rothy , A. Saikia , K. Koti , M. Hasan , C. Narvaez-Bravo , N. Prieto , A. Rodas-Gonzalez","doi":"10.1016/j.meatsci.2025.109780","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to assess the impact of CO<sub>2</sub>/N<sub>2</sub> modified atmosphere master bags (MB) and the incorporation of oxygen scavengers on color stability, oxidation development, and microbial growth in bison meat during storage and retail exposition. The utilization of MBs with oxygen scavengers (MBOSC) led to a substantial decrease in residual oxygen levels to 0.11 % over a 14-d storage period, compared to MBs with no oxygen scavengers (2.45 %; MBNoSC) (<em>P</em> < 0.01). Throughout the storage and retail display simulation, MBOSC consistently increased <em>a</em>*, <em>b</em>*, and Chroma values, and with diminished Hue values compared to MBNoSC (<em>P</em> < 0.01). Also, MBOSC showed lower levels of lipid and protein oxidation compared to the MBNoSC samples during storage (<em>P</em> < 0.01). Except for the psychrophilic, other bacteria indicators remained unaffected by the MB type. Thus, MBOSC proved more effective than MBNoSC in extending the shelf life of bison meat during storage and retail display.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109780"},"PeriodicalIF":7.1000,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master bag packaging system with oxygen scavengers\",\"authors\":\"J. Rothy , A. Saikia , K. Koti , M. Hasan , C. Narvaez-Bravo , N. Prieto , A. Rodas-Gonzalez\",\"doi\":\"10.1016/j.meatsci.2025.109780\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study aimed to assess the impact of CO<sub>2</sub>/N<sub>2</sub> modified atmosphere master bags (MB) and the incorporation of oxygen scavengers on color stability, oxidation development, and microbial growth in bison meat during storage and retail exposition. The utilization of MBs with oxygen scavengers (MBOSC) led to a substantial decrease in residual oxygen levels to 0.11 % over a 14-d storage period, compared to MBs with no oxygen scavengers (2.45 %; MBNoSC) (<em>P</em> < 0.01). Throughout the storage and retail display simulation, MBOSC consistently increased <em>a</em>*, <em>b</em>*, and Chroma values, and with diminished Hue values compared to MBNoSC (<em>P</em> < 0.01). Also, MBOSC showed lower levels of lipid and protein oxidation compared to the MBNoSC samples during storage (<em>P</em> < 0.01). Except for the psychrophilic, other bacteria indicators remained unaffected by the MB type. Thus, MBOSC proved more effective than MBNoSC in extending the shelf life of bison meat during storage and retail display.</div></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"224 \",\"pages\":\"Article 109780\"},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2025-02-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174025000415\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174025000415","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

摘要

本研究旨在评估CO2/N2改性大气母袋（MB）和氧清除剂的加入对野牛肉在储存和零售过程中的颜色稳定性、氧化发育和微生物生长的影响。与不含氧清除剂的MBs相比，含氧清除剂（MBOSC）的MBs在14天的储存期内的残余氧含量大幅降低至0.11%，而不含氧清除剂的MBs的残余氧含量为2.45%；mz &；0.01)。在整个存储和零售显示模拟过程中，与MBNoSC相比，MBOSC持续增加a*， b*和色度值，并降低色相值(P <；0.01)。此外，与储存期间的MBNoSC样品相比，MBOSC显示出较低的脂质和蛋白质氧化水平(P <；0.01)。除嗜冷菌外，其他细菌指标不受MB型的影响。因此，MBOSC在延长野牛肉在储存和零售展示中的保质期方面比MBNoSC更有效。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master bag packaging system with oxygen scavengers

This study aimed to assess the impact of CO₂/N₂ modified atmosphere master bags (MB) and the incorporation of oxygen scavengers on color stability, oxidation development, and microbial growth in bison meat during storage and retail exposition. The utilization of MBs with oxygen scavengers (MBOSC) led to a substantial decrease in residual oxygen levels to 0.11 % over a 14-d storage period, compared to MBs with no oxygen scavengers (2.45 %; MBNoSC) (P < 0.01). Throughout the storage and retail display simulation, MBOSC consistently increased a*, b*, and Chroma values, and with diminished Hue values compared to MBNoSC (P < 0.01). Also, MBOSC showed lower levels of lipid and protein oxidation compared to the MBNoSC samples during storage (P < 0.01). Except for the psychrophilic, other bacteria indicators remained unaffected by the MB type. Thus, MBOSC proved more effective than MBNoSC in extending the shelf life of bison meat during storage and retail display.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.