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Effect of oxygen concentration on the shelf‐life of fresh pork packed in a modified atmosphere
Author(s) -
Zhang Min,
Sundar Shrestha
Publication year - 2005
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.693
Subject(s) - modified atmosphere , tbars , food science , thiobarbituric acid , shelf life , chemistry , nitrogen , atmosphere (unit) , zoology , biology , biochemistry , organic chemistry , antioxidant , geography , lipid peroxidation , meteorology
Freshly slaughtered meat was packed in modified atmosphere packs (MAP) containing 5%, 15%, 25%, 35%, 45% and 55% O 2 along with 20% CO 2 in each package and stored for 8 days at 4°C. The samples were evaluated on the 8th day in terms of TVBN total volatile base nitrogen (TVBN) value, thiobarbituric acid reactive substances (TBARs) value, colour acceptability score, overall acceptability score and total microbial count. The result indicated better effects for 45% and 55% O 2 ‐containing MAP; however, the TBARs value of 45% O 2 atmosphere was significantly lower, without having significant differences in other evaluation criteria, than in the 55% O 2 package; hence 45% O 2 and 20% CO 2 gas mixture were selected as the most appropriate gas composition for fresh pork packaging. Copyright © 2005 John Wiley & Sons, Ltd.