Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef
The effect of sodium tripolyphosphate (STP; 0.25 and 0.50 % by mass), modified atmosphere packaging (MAP; 80 % O2+20 % CO2), and storage time (14 days) on the colour, lipid stability and microbial growth during storage ((2.0±0.5) °C) of ground beef was studied. During storage, total aerobic mesophil...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/117374 |
| _version_ | 1797422062471479296 |
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| author | Esen Alp Muhammet İrfan Aksu |
| author_facet | Esen Alp Muhammet İrfan Aksu |
| author_sort | Esen Alp |
| collection | DOAJ |
| description | The effect of sodium tripolyphosphate (STP; 0.25 and 0.50 % by mass), modified atmosphere packaging (MAP; 80 % O2+20 % CO2), and storage time (14 days) on the colour, lipid stability and microbial growth during storage ((2.0±0.5) °C) of ground beef was studied. During storage, total aerobic mesophilic, psychrotrophic, lactic acid bacteria, Pseudomonas sp. and Enterobacteriaceae sp. counts, thiobarbituric acid reactive substances (TBARS) and colour values of ground beef were determined. There was significant (p<0.01) difference in the microbial counts in ground beef among the treatment groups. The lowest mesophilic, psychrotrophic bacteria and Pseudomonas counts were determined in the 0.25 % STP+MAP group. Compared to aerobic control, the number of Pseudomonas was decreased approx. 2 log units in all other treatment groups. Other than MAP alone, 0.50 % STP+MAP resulted in a significant reduction of lipid oxidation of ground beef. The red colour value a* of STP+MAP groups was more stable than that of aerobic and MAP controls. The values of a* (redness) and b* (yellowness) of the external surface of ground beef were higher than those of the internal surface. Using only MAP with high O2 is unsuitable for ground beef because it increases lipid oxidation. Thus, the quality of ground beef can be protected using STP and MAP with 80 % O2+20 % CO2. |
| first_indexed | 2024-03-09T07:26:42Z |
| format | Article |
| id | doaj.art-f279af5d197342a08d181721997fbd3a |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T07:26:42Z |
| publishDate | 2012-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-f279af5d197342a08d181721997fbd3a2023-12-03T06:57:30ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062012-01-015018187Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground BeefEsen Alp0Muhammet İrfan Aksu1Department of Food Engineering, Agricultural Faculty, Atatürk University, TR-25240, Erzurum, TurkeyDepartment of Food Engineering, Agricultural Faculty, Atatürk University, TR-25240, Erzurum, TurkeyThe effect of sodium tripolyphosphate (STP; 0.25 and 0.50 % by mass), modified atmosphere packaging (MAP; 80 % O2+20 % CO2), and storage time (14 days) on the colour, lipid stability and microbial growth during storage ((2.0±0.5) °C) of ground beef was studied. During storage, total aerobic mesophilic, psychrotrophic, lactic acid bacteria, Pseudomonas sp. and Enterobacteriaceae sp. counts, thiobarbituric acid reactive substances (TBARS) and colour values of ground beef were determined. There was significant (p<0.01) difference in the microbial counts in ground beef among the treatment groups. The lowest mesophilic, psychrotrophic bacteria and Pseudomonas counts were determined in the 0.25 % STP+MAP group. Compared to aerobic control, the number of Pseudomonas was decreased approx. 2 log units in all other treatment groups. Other than MAP alone, 0.50 % STP+MAP resulted in a significant reduction of lipid oxidation of ground beef. The red colour value a* of STP+MAP groups was more stable than that of aerobic and MAP controls. The values of a* (redness) and b* (yellowness) of the external surface of ground beef were higher than those of the internal surface. Using only MAP with high O2 is unsuitable for ground beef because it increases lipid oxidation. Thus, the quality of ground beef can be protected using STP and MAP with 80 % O2+20 % CO2.http://hrcak.srce.hr/file/117374ground beefsodium tripolyphosphateMAPlipid oxidationshelf lifecolour |
| spellingShingle | Esen Alp Muhammet İrfan Aksu Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef Food Technology and Biotechnology ground beef sodium tripolyphosphate MAP lipid oxidation shelf life colour |
| title | Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef |
| title_full | Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef |
| title_fullStr | Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef |
| title_full_unstemmed | Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef |
| title_short | Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef |
| title_sort | effects of sodium tripolyphosphate and modified atmosphere packaging on the quality characteristics and storage stability of ground beef |
| topic | ground beef sodium tripolyphosphate MAP lipid oxidation shelf life colour |
| url | http://hrcak.srce.hr/file/117374 |
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