| Literature DB >> 25462381 |
Martina Brenesselová1, Beáta Koréneková2, Ján Mačanga2, Slavomír Marcinčák2, Pavlína Jevinová2, Monika Pipová2, Peter Turek2.
Abstract
In this study, the effects of vacuum packaging conditions on the concentrations of lactic acid, malondialdehyde, pH, microbial and sensory analysis were determined during chilled storage of ostrich meat. Meat was packed as follows: vacuum packed from 1st day (VP-1), vacuum packed from 3rd day (VP-3) and non-vacuum packed (NVP). Analysis were performed at 1st, 7th, 14th, 21st day after slaughter. Meat consisted of 74.69% water, 2.29% fats, 20.95% proteins. Package conditions had significant effect on the pH (NVP: 6.54 on the 14th day, VP-1: 6.05 and VP-3: 6.07 on the 21th day p<0.001), amount of malondialdehyde (NVP: 8.62mg/kg on the 14th day; VP-1: 1.95 and VP-3: 2.55 on the 21th day; p<0.001) and total microbial count (NVP: 7.4 log CFU/g on the 14th day; VP-1: 6.7 and VP-3: 6.8 on the 21th day p<0.01). Based on these results we can assess that vacuum packed from 1st day is necessary for the 21 days storage of ostrich meat.Entities:
Keywords: Lactic acid; Malondialdehyde; Microbial analysis; Ostrich meat; Sensory analysis; pH
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Year: 2014 PMID： 25462381 DOI： 10.1016/j.meatsci.2014.11.003
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209