Use of Sodium Lactate and Modified Atmosphere Packaging for Extending the Shelf Life of Ready-to-Cook Fresh Meal
作者： D. Gammariello , A. L. Incoronato , A. Conte , M. A. Del Nobile
DOI: 10.1002/PTS.2092
关键词:
摘要: In this work, the combined effects of sodium lactate and modified atmosphere packaging (MAP) in extending shelf life a ready-to-cook fresh skewer, made up raw pork chops semi-dried vegetable mix (i.e. zucchini, peppers tomatoes), were investigated. first experimental step, solution was used to dip at three different concentrations: 20, 40 60% w/w. The second part work focused on use MAP. particular, following MAPs tested: MA1 (50%O2/30%CO2/20%N2), MA2 (70%O2/30%CO2), MA3 (30%O2/70%CO2) MA4 (30%O2/30%CO2/40%N2). Finally, optimal concentration best gas composition combined. samples stored 4 °C; their microbial sensory qualities monitored along entire observation period. results indicate that investigated meal can be extended by approximately 83%, if compared with control skewer packaged air. preservation strategy is combination dipping meat pieces 40% under MA1. Copyright © 2014 John Wiley & Sons, Ltd.
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