• Home
  • Evaluation of Physicochemical and Microbial Properties of Fresh Tukey Meat Containing Sodium Lactate Stored in Different Types of Multilayer Pouches and Modified Atmosphere

Share To

Article Url


Manuscript ID : JFST-2112-1769 (R1) Visit : 152 Page: 185 - 205

10.30495/jfst.2022.1947794.1769

Article Type: Original Research

Evaluation of Physicochemical and Microbial Properties of Fresh Tukey Meat Containing Sodium Lactate Stored in Different Types of Multilayer Pouches and Modified Atmosphere

Subject Areas :

Nazanin Zand 1 , Orang Eyvaz Zadeh 2 , Farnaz Kalantari 3

1 - استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 - استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
3 - دانش آموخته کارشناسی ارشد‌، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.

Received: 2021-12-21 Accepted : 2022-02-28 Published : 2024-06-21

Keywords:

Abstract :

References:


  1. اقبالی، م.‌1390. راهنمای‌جامع‌و‌کاربردی پرورش طیور‌گوشتی‌،‌انتشارات‌آموزش‌و‌ترویج کشاورزی.
    2.
  2. دانشیار،م.‌و ایلخانی، ف‌.1389‌، اصول پرورش بوقلمون‌،‌جهاد‌دانشگاهی‌‌واحد‌آذربایجان‌غربی، 25-5.
    3.
  3. ذوالفقاری،‌‌م.،‌‌‌شعبانپور،‌ب.،‌فلاح زاده. س.1390. اثر‌نمک‌سود‌کردن،‌بسته‌بندی‌در‌خلأ و تأثیر توأمان آن‌ها‌بر‌ماندگاری‌فیله‌ماهی قزل آلای رنگین کمان طی نگهداری در دمای 4 ± 1، فصلنامه علوم و صنایع‌ غذایی، ‌‌دانشگاه‌ علوم ‌کشاورزی‌ و‌ منابع طبیعی‌گرگان، شماره8،44-35.
    4.
  4. فاتح‌نیا،ع‌.، عباسی،ع.، پارسافر، ب.، عسگری مقدم،م.‌، شهبازی،ا. 1389. دستورالعمل کیفی و بهداشتی نگهداری حمل و نقل و عرضه گوشت طیور‌(تازه‌و‌منجمد)،‌دستورالعمل‌ها‌و‌بخشنامه های کنترل کیفی و‌بهداشتی حوزه معاونت بهداشت و تضمین کیفیت سازمان میادین میوه و تره‌بار و فرآورده های کشاورزی شهرداری تهران.
    5.
  5. مصباحی،‌غ،‌و‌حبیبی،م.‌استفاده‌از‌بسته‌بندی‌های فعال ‌برای‌ گوشت ‌و محصولات‌ گوشتی‌،‌ مجله فناوری ‌و ‌توسعه صنعت بسته‌بندی،سال‌7، شماره 69، صفحه‌40-34.
    6.
  6. موسسه‌استاندارد‌و‌تحقیقات صنعتی ایران. گوشت ‌تازه ‌طیور-‌ویژگی‌ها‌،‌ استاندارد ‌ملی ایران، شماره 9714.
    7.
  7. موسسه‌استاندارد‌و تحقیقات صنعتی ایران.1386. میکروبیولوژی‌مواد‌غذایی‌کنسرو‌شده‌– ویژگی‌ها و روش­های آزمون ، استاندارد ملی ایران،شماره 2326‌.
    8.
  8. موسسه‌‌استاندارد‌و‌تحقیقات صنعتی ایران. 1393، روش‌جامع ‌برای شمارش کلی میکروارگانیسم­ها در‌30‌درجه‌سلسیوس‌،‌استاندارد ملی ایران،شماره 1-5272 و‌2-5272.
    9.

 

  1. هدایتی‌فر. م و‌اروجعلیان .ع. 1389.افزایش زمان ماندگاری‌فیله‌ماهی‌اوزون‌برون‌تازه (Acipenser stellatus) در شرایط بسته بندی تحت اتمسفر اصلاح‌شده (MAP)‌و خلاء.مجله علمی شیلات ایران. شماره19.3.140-127.
    2.
  2. Athina, G., Ntzimani, M., Evangelos, K., Paleologos, N., Ioannis, N., Savvaidis, B. and Michael, G. 2008. Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4°C, Food Microbiology,25(‌3):509-517.
    3.
  3. Bingol, E. B. and­ Ergun, O. 2011. Effect of modified atmosphere packaging (MAP) on the microbilogical quality and shelf life of ostrich meat. Meat science, 774-785.
    4.
  4. Caleb, O.J., Opara, U.L. and Witthuhn, C. R. 2012. Modified atmosphere packaging of pomegranate fruit and arils:‌ a review. Journal of Food and Bioprocess Technology,‌5: 15–30‌.
    5.
  5. Chan, S. S., Skare, M. , Rotabakk, B. T.‌, Sivertsvik, M., Lerfall, J., Løvdal, T.‌ and Roth, B. 2021. Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin. LWT-Food science and technology, 146:111404.
    6.
  6. Chouliara, A.,Karatapanis,l.N. and Savvaidis, M.G. 2007.combined effect of oregano essential oil and modified atmosphere packaging on shelf - life extension of fresh chicken breast meat. Food Microbiology, 24:607-617.
    7.
  7. Egan, H.­ and Sawyer, R. 1997. Pearson’s Chemical Analysis of Food9 th. Longman Scientific and Technical Inc. ­London, England,­9:609-34.
    8.
  8. Erkan, N., Ozden, O., Alakavuk ,D.U., Yildirim, S.Y. and Inugur, M. 2006. Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere. European Food Research Technology, 222:667- 673.
    9.
  9. Gammariello,‌ D., Incoronato, A. L., Conte, A‌. and DelNobile, .M.A. Use of Antimicrobial Treatments and Modified Atmosphere to Extend the Shelf Life of Fresh Sausages. Food Processing & Technology. 6)6 :(‌1-7.
    10.
  10. Genigeorgis,C.A. 2003. Microbial and safety implication of the use of modified atmospheres to extend the storage life of fresh meat and fish .J. Food Microbiology, 1:237-251.
    11.
  11. Gill, C.O., Harrison, J.C.L.­­ and­ Penney, N­. 2002. The storage life of chicken carcass packaged under carbon dioxide. Food Microbiology, 11:151-158.
    12.
  12. Goulas, A.E. and Kontominas, M.G. 2007.Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata), Biochemical and sensory attributes, Journal of Food Chemistry, 100: 287–296.
    13.
  13. Grujic, S., Grujic, R. and Kovacic, K .2010. Effects of modified atmosphere packaging on quality and safety of fresh meat.Quality of life,1(2-4):121-133.
    14.
  14. Hur, J., Jin, S.K.‌, Park, J.H.‌, Jung, S.W. and Lyu, H.J. 2013.  Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage. Asian-Australia Journal Animal Science,­26(12):1781–1789.
    15.
  15. Hussein, Z., Caleb, O.­ J. and Linus Opara, U. 2015. Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce—A review. Food Packaging and Shelf Life‌, 6:7–20.
    16.
  16. Irkin, R. and Esmer, O. K., 2010. Control of Listeria monocytogenes in ground chicken breast meat under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of bay essential oil at 4°C. Food Science Technology,16: 285-290.
    17.
  17. Kamenik, J. 2013. The microbiology of meat spoilage: A Review, Maso-international, 1: 3-10.
    18.
  18. Kerry,J.,Grady, M. and Hogan,S. 2006.current and potential utilization of active and intelligent packaging
    19.

 

 systems for meat and muscle- based products, A review. Meat Science, 74:113-130.

  1. Marcinkowska- Lesiak‌, ‌, Zdanowska-Sąsiadek,  Ż.‌, Stelmasiak, A.‌, Damaziak, K.‌, Michalczuk.,M , Poławska, E.‌, Wyrwisz, J. and Wierzbicka, A . 2016. Effect of packaging method and cold-storage time on chicken meat quality. CyTA - Journal of Food, 14)‌1:(‌41- 46.
    2.
  2. Mcmilin, k. 2008. Where is MAP going. A review and future potential of modified atmosphere for meat. Meat science,80:43-65.
    3.
  3. McMillin, K. 2020 . Modified Atmosphere Packaging. Food Safety Engineering (Part of the Food Engineering Series ), 693-718.
    4.
  4. Merlo, T. C., Contreras-Castillo, C. J., Saldana, E.‌, Barancelli, G.‌V.‌, Dargelio, M. D. B. , Yoshida, C. M. P. , Junior, E. E. R. , Massarioli, A. and Venturini, A. C. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food research international, 125:108633.
    5.
  5. Mol, S., Ucok Alakavuk, D. and Ulusoy, S. 2014. Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. Iranian Journal of Fisheries Sciences, 13( 2): 394-406.
    6.
  6. Newton, K, G,. Harrison, J. C. L. and Smith‌,‌ K. M. 2000. The effect of storage in various gaseous atmospheres on the micro flora of lamb chops held at 10­0­Journal of Applied Bacteriology,43:53-59.
    7.
  7. Nielsen, D., and Hyldig, G. 2004. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Research International, 37:975 983.
    8.
  8. Ozogul, F., Polata, A. and Ozogul, Y. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85(1):49-57.
    9.
  9. Sanhya, M. 2010. Modified atmosphere packaging of fresh produce: Current status and future needs. Journal of LWT - Food Science and Technology, 43:‌381-392.
    10.
  10. Seydim, C., Acton, J. C., Hall, M.A. and Dawson, P.L.2009. Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science‌, 69‌: 234–258.
    11.
  11. Taylor, A. A. 2008 . Packaging fresh meat. In Developments in Meat Science, 3rd Lawrie, R. (ed). Elsevier Applied Science publishers, London.
    12.
  12. Vanderzant,C.,Hanna, M. O., Ehlers, J.G.,Savel,J.W.,Smith,G.C.,Griffin,D.B., Terrell, R. N., Lind, K. D. A. and Galloway,‌ D. E. 2000. Centralized packaging of beef lion steaks with different Oxygen-barrier films: Microbiological characteristics.‌Journal of Food Science,47:1070-1079.
    13.
  13. Zand, N. and Mailova, E. 2010. Combined packaging material flexible packs characteristics dependence on changes of components composition and quantity. Processing of Engineering Academy of Armenia, 7(1):129-132 a(In Russian).
    14.
  14. Zand, N. and Mailova, E. 2010. The strength of the weld seams of flexible packages depending on the sealing mode. Journal of Agro science.‌1-2: 73-77‌b (In Russian)
    15.
  15. Zand, N., Sakian Mohammadi, A. and Eshaghi, M. R. 2016. Influence of MAP and multi-layer flexible pouches on clostridium count of smoked kutum fish (Rutilus frisii kutum). Journal of International Medical Research & Health Sciences‌, 5(11):‌191-198.
    16.
  16. Zand, , Sakian Mohammadi, A. and Eshaghi, M. R. 2016. Effect of modified atmosphere packaging and multi-layer flexible films on sensory evaluation of smoked kutum fish (Rutilus frisii kutum). Der Pharma Chemica, 8(19): 600-607 .
    17.
  17. Zand, N., Sakian Mohammadi, A. and Eshaghi, M. R. 2017. Effect of modified atmosphere packaging and multi-layer flexible films on pH of smoked kutum fish (Rutilus frisii
    18.

 

 kutum).‌International journal of Aquatic Science, 5(11): 34-40.

  1. Zand,N. and Jabbari ,Sh. 2018. Effect of Modified atmosphere packaging and multi-layer flexible films on pH of fresh quail meat. Microbiology Research Journal International, 20(5): 1-11.
    2.

 

 

 

 

_||_

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]