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Effects of post‐packaging pasteurization process on microbial, chemical, and sensory qualities of ready‐to‐eat cured vacuum‐packed Turkey breast
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-02-07 , DOI: 10.1111/jfs.12776 Neda Vahabi Anaraki 1 , Maryam Abbasvali 1 , Mojtaba Bonyadian 1
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-02-07 , DOI: 10.1111/jfs.12776 Neda Vahabi Anaraki 1 , Maryam Abbasvali 1 , Mojtaba Bonyadian 1
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Ready‐to‐eat (RTE) cured vacuum‐packed turkey breast was pasteurized (80°C, 5.5 min) and stored at 8°C (like supermarkets refrigerator temperature). After 42 days (current shelf life of this product), in control group (RTE cured vacuum‐packed turkey breast), the number of mesophilic, anaerobic, lactic acid bacteria, mold and yeast, coliform, and psychrotrophic increased 5.82, 6.85, 5.85, 4.75, 1.49, and 5.57 log CFU/g, respectively. However, in the pasteurized samples, the number of mesophilic, anaerobic, and lactic acid bacteria increased 1.86, 2.12, and 2.28 log CFU/g, respectively, and mold and yeast, coliform, and psychrotrophic bacteria were under the detection limit. The effects of post‐packaging pasteurization on the reduction of total mesophilic, anaerobic and lactic acid bacteria counts on Day 42 of storage was 7.04 ± 0.33, 4.73 ± 0.11, and 5.58 ± 0.11 log CFU/g, respectively. Sensory quality of treated samples was significantly better than the control's (p < .05). Post‐packaging pasteurization (PPP) significantly inhibited the reduction in the pH and the increase in TVB‐N, TBARS, titratable acidity, and drip loss (p < .05). This study shows the effectiveness of PPP on microbial, chemical, and sensory quality of cured vacuum‐packed turkey breast during cold storage.
中文翻译：
包装后巴氏杀菌工艺对即食腌制真空包装火鸡胸肉的微生物、化学和感官品质的影响
即食 (RTE) 腌制真空包装火鸡胸肉经过巴氏杀菌（80°C，5.5 分钟）并在 8°C 下储存（如超市冰箱温度）。42天后（本品当前保质期），对照组（RTE腌制真空包装火鸡胸肉）中温、厌氧、乳酸菌、霉菌和酵母菌、大肠菌群和嗜冷菌数分别增加5.82、6.85、5.85 、4.75、1.49 和 5.57 log CFU/g，分别。但在巴氏杀菌后的样品中，嗜温菌、厌氧菌和乳酸菌的数量分别增加了1.86、2.12和2.28 log CFU/g，霉菌和酵母菌、大肠菌群和嗜冷菌均在检出限以下。在储存第 42 天，包装后巴氏杀菌对中温、厌氧和乳酸菌总数减少的影响为 7.04 ± 0.33、4.73 ± 0.11、和 5.58 ± 0.11 log CFU/g，分别。处理过的样品的感官质量明显优于对照样品（p < .05）。包装后巴氏杀菌 (PPP) 显着抑制了 pH 值的降低和 TVB-N、TBARS、可滴定酸度和滴漏损失的增加 (p < .05)。本研究显示了 PPP 对冷藏期间真空包装的腌制火鸡胸肉的微生物、化学和感官质量的有效性。
更新日期：2020-02-07
中文翻译：
包装后巴氏杀菌工艺对即食腌制真空包装火鸡胸肉的微生物、化学和感官品质的影响
即食 (RTE) 腌制真空包装火鸡胸肉经过巴氏杀菌（80°C，5.5 分钟）并在 8°C 下储存（如超市冰箱温度）。42天后（本品当前保质期），对照组（RTE腌制真空包装火鸡胸肉）中温、厌氧、乳酸菌、霉菌和酵母菌、大肠菌群和嗜冷菌数分别增加5.82、6.85、5.85 、4.75、1.49 和 5.57 log CFU/g，分别。但在巴氏杀菌后的样品中，嗜温菌、厌氧菌和乳酸菌的数量分别增加了1.86、2.12和2.28 log CFU/g，霉菌和酵母菌、大肠菌群和嗜冷菌均在检出限以下。在储存第 42 天，包装后巴氏杀菌对中温、厌氧和乳酸菌总数减少的影响为 7.04 ± 0.33、4.73 ± 0.11、和 5.58 ± 0.11 log CFU/g，分别。处理过的样品的感官质量明显优于对照样品（p < .05）。包装后巴氏杀菌 (PPP) 显着抑制了 pH 值的降低和 TVB-N、TBARS、可滴定酸度和滴漏损失的增加 (p < .05)。本研究显示了 PPP 对冷藏期间真空包装的腌制火鸡胸肉的微生物、化学和感官质量的有效性。
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