Quality changes of goose breast meat during cold storage under modified atmosphere and vacuum
AbstractThe 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.
|Journal series||European Poultry Science, [Archiv fur Geflugelkunde], ISSN 1612-9199, [ 0003-9098], (A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||goose, microbiological quality, odour, lipid oxidation, modified atmosphere, vacuum|
|Publication indicators||= 1; : 2017 = 0.48; : 2017 = 0.568 (2) - 2017=0.548 (5)|
|Citation count*||1 (2019-11-30)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.