Open AccessShelf life of sun-dried meat through the use of modified atmosphere
Author(s) -
Maria Carla da Silva Campêlo,
Jovilma Maria Soares de Medeiros,
Lucas de Oliveira Soares Rebouças,
Luciana Veras Aquino Figueiroa,
Manuella de Oliveira Cabral Rocha,
Palloma Vitória Carlos de Oliveira,
Patrícia de Oliveira Lima,
Jean Berg Alves da Silva
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i9.8301
Subject(s) - modified atmosphere , food science , shelf life , lipid oxidation , environmental science , chemistry , biochemistry , antioxidant
The objective was to evaluate the effects of different modified atmospheres on the packaging of sun-dried meat and their influence on the useful life. To this end, beef steaks of the hard topside type (Bíceps femoris) were cut, salted with 2.5% NaCl and packed in the following atmospheres: atmospheric air (CE-Ar); vacuum (CE-V); 100% CO2 (CE-ATM1); 50% CO2+ 50% N2 (CE-ATM2); 70% CO2+ 30% N2 (CE-ATM3); 30% CO2 + 70% N2 (CE-ATM4). The samples were evaluated for microbiological and physico-chemical quality. Meat packed in atmospheres with different CO2and N2 ratios had a useful life of up to 12 days, without significant variations between treatments, as to microbiological quality. Regarding the physicochemical characteristics, despite increasing the lipid oxidation in the meat, the atmospheres with different mixtures of CO2 and N2 used for packaging the meats presented the best quality characteristics. Therefore, according to this study, atmospheres modified with CO2 and N2 can be recommended as better alternatives to prolong the life of sun-dried meat.