Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage

Ye, Keping; Ding, Dong; Zhu, Xun; Wu, Zicheng; Hu, Qibing; Li, Ran

doi:10.1016/j.foodcont.2019.106943

Cited by 28 publications

(14 citation statements)

References 16 publications

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“…However, overall, the ∆E of the freezing treatments was the lowest among the other treatments. Color is regarded as a parameter of meat quality, and bright red is considered a positive factor of freshness by consumers [38]. Lee [8] reported that a higher discoloration rate was generated by a higher storage temperature for meat, and the color change was reduced at sub-zero temperatures.…”

Section: Color and Appearancementioning

confidence: 99%

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Park

Lee

Kim³

et al. 2022

Foods

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Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is thermodynamically unstable. To accomplish supercooling storage, slow cooling rate and minimized temperature fluctuation are necessary. Thus, a stepwise cooling algorithm was designed and applied in this study. Pork belly and chicken breast were stored at 3 °C, −18 °C (freezing), and supercooling treatment was applied to them for 12 days. All samples preserved their supercooled state and were unfrozen during the storage period. Overall, supercooled samples were advantageous in respect of drip loss compared to that of frozen samples, regardless of type of sample. Total volatile basic nitrogen, total aerobic account, and cooking loss of pork belly was higher than in the chicken breast due to the high fat retention in pork belly as compared to chicken breast, in particular, at refrigerated storage condition. Samples stored at supercooling treatment prevented increase in volatile basic nitrogen and microbial growth. Therefore, the supercooled state was successful when using stepwise algorithm, and it was effective at maintaining meat quality compared to freezing and refrigeration storage.

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Section: Color and Appearancementioning

confidence: 99%

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Park

Lee

Kim³

et al. 2022

Foods

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“…Modified atmosphere packaging (MAP) is a proven preservation technology for maintaining the quality and extending the shelf-life of high-grade meat and ready-to-eat meat products [ 4 ] and is widely used in the marketplace [ 5 ]. The most commonly used packaging gases for cooked meat products are carbon dioxide (CO 2 ) and nitrogen (N 2 ), where the CO 2 is used to inhibit microorganisms and the N 2 is used as the filling gas.…”

Section: Introductionmentioning

confidence: 99%

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

Wang

Chen

et al. 2022

Foods

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The effects of modified atmosphere packaging (MAP) with various CO2 concentrations on the bacterial community and shelf-life of smoked chicken legs during 25 d of storage at 4 °C were evaluated herein. Four treatments were stored in pallets (PAL) and MAP under 20% (M20), 60% (M60), and 100% (M100) CO2, respectively. The results indicated that the MAP treatments provided the legs with higher redness and hardness and lower yellowness, luminance, and lipid oxidation, compared with the PAL treatment. In addition, the MAP treatments effectively inhibited the growth of viable bacteria, delayed bacterial spoilage, and extended the shelf-life of the samples. The M60 and M100 treatments had a better inhibition effect on bacteria. In terms of bacterial community, Carnobacterium, Pseudomonas, Brochothrix, and Lactococcus were the most predominant genera in the 25 d-stored MAP samples, with Carnobacterium maltaromaticum, Pseudomonas fragi, Shewanella baltica, and Lactococcus piscium being the dominant species. However, while the inhibition effects of the M60 and M100 treatments on the bacterial community at Day 25 were similar, the outer package of the M100 treatment collapsed. Overall, the M60 treatment may be a promising approach to improving the quality and extending the shelf-life of smoked chicken legs.

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“…Color is considered as an index of meat quality, and bright red is regarded as an indicator of freshness by consumers ( Mancini and Hunt, 2005 ; Ye et al., 2020 ). Martin et al (2013) indicated that a higher discoloration rate was induced by a higher storage temperature for meat and the color change was alleviated at sub-zero temperatures ( Gill and McGinnis, 1995 ).…”

Section: Resultsmentioning

confidence: 99%

“…Microbial spoilage also results in discoloration and/or slime production ( Reid et al, 2017 ). Thus, a low storage temperature is indispensable for controlling microbial counts in meat ( Ye et al, 2020 ). Bellés et al (2017) also reported that superchilled (−1°C) lamb had a lower TAC than samples refrigerated at 4°C.…”

Section: Resultsmentioning

confidence: 99%

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Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

Lee¹,

Park²,

Kim³

et al. 2022

Food Sci Anim Resour

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Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3°C, −18°C, and −3°C (freezing), and supercooled for 16 days. All samples remained in a supercooled state and were unfrozen at the end of storage. Supercooled pork loins were superior in terms of drip loss, cooking loss, and water-holding capacity compared to frozen samples. Additionally, supercooling treatment prevented discoloration, increase of volatile basic nitrogen, and microbial growth. Thus, supercooling of pork loin was achieved using a stepwise program and was effective to maintain meat quality.

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Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage

Cited by 28 publications

References 16 publications

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

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Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage

Cited by 28 publications

References 16 publications

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

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Product

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Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage