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http://dx.doi.org/10.11002/kjfp.2013.20.6.775

Quality changes in ready-to-eat hamburg steak depending on the packaging methods during chilled storage  

Lim, Ji Hoon (Korea Food Research Institute)
Lee, Sung Ki (Department of Animal Products and Food Science, Kangwon National University)
Cheong, Sung Hee (GEO Foodtech Institute)
Lee, Keun Taik (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Publication Information
Food Science and Preservation / v.20, no.6, 2013 , pp. 775-783 More about this Journal
Abstract
Changes in the various quality characteristics of hamburg steak depending on the packaging methods were investigated during storage at $5{\pm}1^{\circ}C$ for up to 15 days. Three packaging treatments including vacuum packaging (VAP), air-containing packaging (AC), and oxygen scavenger packaging (OS) were applied in this experiment. The initial total aerobe bacteria counts were identical at 2.3 log CFU/g in all treatments, but the growth rate of total aerobe bacteria in the AC samples was significantly faster than the VAP and OS samples during storage. The changes in the TBA and VBN values over the storage time showed that lipid oxidation and protein spoilage developed fastest in the AC sample, followed by OS and then VAP samples. The instrumental color and texture profiles were not significantly differ between treatments during storage (p>0.05). After 12 days of storage at $5^{\circ}C$, evaluation of the samples' sensory attributes showed that the AC samples had become unmarketable with a score of less than 5.0 points for all sensory properties, whereas the VAP and OS samples were still marketable.
Keywords
hamburg steak; packaging; quality; shelf-life;
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