Effect of Storage in a Low Oxygen Gas Atmosphere on Colour and Sensory Properties of Pork Loins. (7th February 2013)

• Record Type: Journal Article
• Authors: Tatjana, Tasić; Petrović, Ljiljana; Ikonić, Predrag; Lazić, Vera; Jokanović, Marija; Džinić, Natalija; Tomović, Vladimir; Šarić, Ljubiša
• Is Part Of: Packaging technology and science. Volume 27:Number 2(2014)
• Page Start: 129
• Page End: 139
• Publication Date: 2013-02-07
• Subjects: Packaging -- Periodicals; 688.8
• DOI: 10.1002/pts.2011
• Languages: English
• ISSNs: 0894-3214

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>The objective of this study was to examine the quality characteristics of packaging materials and packaging units, and the viability and acceptability of the colour and sensorial properties of fresh pork meat during storage in low oxygen and high carbon dioxide modified atmosphere packaging up to 16 days at two temperatures (0°C and 4°C), as well as the sensorial properties of cooked meat. Packaging materials had good mechanical and barrier properties and were suitable for packaging in selected atmosphere. The concentration of oxygen during the whole storage period was less than 0.5% at both temperatures. The proportion of red colour (a*) was successfully maintained although the colour was slightly darker (L*) and the sensory value was lower when evaluated at the end of the storage period. Based on the obtained results and discussion, it can be concluded that samples packaged in a modified atmosphere with 40% CO₂ and 60% N₂ can be stored at 0°C for 15 days and at 4°C for 10 days. Samples had a good sensory quality until the 16th day, with the best results achieved on the 7th day. Copyright © 2013 John Wiley &amp; Sons, Ltd.</p> </abstract>