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Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat
Author(s) -
Laranjo Marta,
Gomes Ana,
Potes Maria Eduarda,
Fernandes Maria José,
Fraqueza Maria João,
Elias Miguel
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13067
Subject(s) - food science , shelf life , vacuum packing , thiobarbituric acid , business , tbars , quality (philosophy) , product (mathematics) , chemistry , antioxidant , mathematics , lipid peroxidation , biochemistry , philosophy , geometry , epistemology
Summary Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat ( RTE ) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT ) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐ BHT ) and antioxidant ( BHT ) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.