Quality changes of goose breast meat during cold storage under modified atmosphere and vacuum

Agnieszka Orkusz

Abstract

The comparison between the high-oxygen atmosphere (MA) and vacuum showed essential differences between these two atmosphere types. Based on the total viable count data, the shelf life of meat packed under MA was established as 11 days, whereas for samples stored in vacuum it was 14 days. Lactobacillus spp. grew quicker under vacuum, whereas the total viable count, Pseudomonas spp. and Enterobacteriaceae, grew better under the oxygen atmosphere. High oxygen levels used in MA promoted lipid oxidation in goose meat, causing changes of odour intensity. Based on these results, it can be concluded that packing in vacuum increased the shelf life of goose meat, not only due to microbial growth but also to sensory quality. The present paper clearly shows that vacuum packaging is better suited for goose meat.
Author Agnieszka Orkusz (EaE / IChaFT / DAOFT)
Agnieszka Orkusz,,
- Department of Animal Origin Food Technology
Journal seriesEuropean Poultry Science, [Archiv fur Geflugelkunde], ISSN 1612-9199, [ 0003-9098], (A 20 pkt)
Issue year2017
No81
Pages1-9
Publication size in sheets0.5
Keywords in Englishgoose, microbiological quality, odour, lipid oxidation, modified atmosphere, vacuum
ASJC Classification3403 Food Animals; 1103 Animal Science and Zoology
DOIDOI:10.1399/eps.2017.184
URL https://www.european-poultry-science.com/Quality-changes-of-goose-breast-meat-during-cold-storage-under-modified-atmosphere-and-vacuum,QUlEPTU0MTYxNjcmTUlEPTE2MTAxNA.html?UID=E8160008C5E52F85959F359B28AA84148427DA4DB82760
Languageen angielski
Score (nominal)20
Score sourcejournalList
Publication indicators Scopus Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.48; WoS Impact Factor: 2017 = 0.568 (2) - 2017=0.548 (5)
Citation count*1 (2019-11-30)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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