Effects of Packaging Atmospheres on the Quality and Shelf Life of Beef Steaks

GÖKOĞLU N., Yerlikaya P., Uran H., TOPUZ O. K.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.17, sa.3, ss.435-439, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 3
  • Basım Tarihi: 2011
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.435-439
  • Anahtar Kelimeler: Modified atmosphere packaging, Beef, Quality, Shelf life, CARBON-MONOXIDE, LIPID OXIDATION, COLOR, SPOILAGE, STABILITY, DIOXIDE, GROWTH, OXYGEN, ACID
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The effects of modified atmosphere packaging on the quality and shelf life of beef steaks were investigated. Beef steaks were packed under varying modified atmosphere conditions (A = 70% CO2, 30% N-2; B = 80% CO2, 20% O-2; C = 30% CO2, 10% N-2, 60% O-2; D = 100% CO2; E= 100% O-2) and vacuum. The lowest pH and TBA values were found in the samples packed with carbondioxide and vacuum. High level oxygen increased lipid oxidation during the storage. Oxygen in the pack also caused discoloration. Microbial inhibition was observed in case of presence of carbondioxide. The best quality was observed with 70% CO2, 30% N-2 atmosphere. Shelf life of beef steaks packed under this atmosphere was 14 days.