Effect of the Combinations of Clean Label Ingredients and Packaging Conditions on the Shelf-Life of Meat

C. Fogarty; P. Whyte; J.G. Lyng; N.P. Brunton; J. Fagan; C. Smyth; D.J. Bolton

Effect of the Combinations of Clean Label Ingredients and Packaging Conditions on the Shelf-Life of Meat

于63rd International Congress of Meat Science and Technology

著者：

C. Fogarty

C. Fogarty ¹Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
²School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland

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P. Whyte

P. Whyte ²School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland

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J.G. Lyng

J.G. Lyng ³School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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N.P. Brunton

N.P. Brunton ³School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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J. Fagan

J. Fagan ⁴Bord Iascaigh Mhara, Clonakilty, Cork, Ireland; colin.fogarty@teagasc.ie

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C. Smyth

C. Smyth ¹Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
³School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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, and

D.J. Bolton

D.J. Bolton ¹Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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类型:: 章节

Page Range:: 908–909

DOI:: https://doi.org/10.3920/9789086868605_407

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Microbial spoilage is largely responsible for the limited shelf-life of meat resulting in economic losses and limited access to export markets. Identifying suitable technologies to extend the shelf-life of fresh meat is an on-going priority within the food industry. Farmed salmon samples were treated by immersion in both 0.5 and 1% v/v solutions of citral (CIT), carvacrol (CAR), thymol (THY) and eugenol (EUG) for 30 seconds after which they were stored for 18 days aerobically, anaerobically (skin pack) and in a modified atmosphere pack (60% N₂:40% CO₂) at 2 °C. On days 0, 9 and 18 samples were tested for total viable counts (TVC), total Enterobacteriaceae counts (TEC), lactic acid bacteria (LAB), pseudomonads, H₂S producing bacteria, Brochothrix thermosphacta, Listeria spp., clostridia, and Photobacterium phosphoreum. Overall, using a microbial TVC cut off of 7 log₁₀ cfu/cm², aerobically stored samples reached spoilage by day 9 whereas both skin pack and MAP increased the shelf-life to beyond day 18; however there was no significant reductions (P>0.05) caused by the clean label ingredients under aerobic conditions.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of the Combinations of Clean Label Ingredients and Packaging Conditions on the Shelf-Life of Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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