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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of...

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Autores principales: Horbańczuk, Olaf K., Jóźwik, Artur, Wyrwisz, Jarosław, Marchewka, Joanna, Wierzbicka, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8200984/
https://www.ncbi.nlm.nih.gov/pubmed/34204052
http://dx.doi.org/10.3390/molecules26113445
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author Horbańczuk, Olaf K.
Jóźwik, Artur
Wyrwisz, Jarosław
Marchewka, Joanna
Wierzbicka, Agnieszka
author_facet Horbańczuk, Olaf K.
Jóźwik, Artur
Wyrwisz, Jarosław
Marchewka, Joanna
Wierzbicka, Agnieszka
author_sort Horbańczuk, Olaf K.
collection PubMed
description The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O(2)/40% CO(2)/20% N(2)) and MAP2 (60% O(2)/30% CO(2)/10% N(2)). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.
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spelling pubmed-82009842021-06-15 Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time Horbańczuk, Olaf K. Jóźwik, Artur Wyrwisz, Jarosław Marchewka, Joanna Wierzbicka, Agnieszka Molecules Article The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O(2)/40% CO(2)/20% N(2)) and MAP2 (60% O(2)/30% CO(2)/10% N(2)). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2. MDPI 2021-06-06 /pmc/articles/PMC8200984/ /pubmed/34204052 http://dx.doi.org/10.3390/molecules26113445 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Horbańczuk, Olaf K.
Jóźwik, Artur
Wyrwisz, Jarosław
Marchewka, Joanna
Wierzbicka, Agnieszka
Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
title Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
title_full Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
title_fullStr Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
title_full_unstemmed Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
title_short Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
title_sort physical characteristics and microbial quality of ostrich meat in relation to the type of packaging and refrigerator storage time
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8200984/
https://www.ncbi.nlm.nih.gov/pubmed/34204052
http://dx.doi.org/10.3390/molecules26113445
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