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This study was carried out to investigate the effect of nitrite concentration, and abused chillingtemperature against proper chilling temperature on the chemical, microbiological and shelf life ofroast beef stored at 4°C and 12°C. Three roast beef treatments were formulated to investigate theeffect of nitrite concentration 0.006%, 0.012% and 0.018% and abused chilling temperature12°C against control treatment 0.026% nitrite and storage at 4°C on the chemical, microbiologicaland shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4°C for25 days had the lowest thiobarbituric acid TBA value while the highest TBA values were in thetreatment containing 0.006% added nitrite, stored at 12°C. The aerobic plate count, Enterobacteriaceae,lactic acid bacteria LAB, and spore former count were increased throughout the storageperiod which was lower in 0.026% and 0.018% containing nitrite treatments while higher in othertwo treatments. The lowest percentage of nitrite losses during storage was in the samples having0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature andthe importance of keeping this product under efficient and consistent refrigeration during storageand the use of high nitrite concentration to protect it and elongate its shelf life.

KEYWORDS

Roasted Beef, Nitrite, Chilling Temperature, Shelf Life

Cite this paper

Maayah, T. , Angor, M. , Al-Marazeeq, K. and Al-Abdullah, B. 2016 Evaluation of the Shelf Life of Packaged Roast Beef and Some Treatments for Its Extension. Food and Nutrition Sciences, 7, 205-213. doi: 10.4236-fns.2016.73022.





Autor: Tamador Maayah1, Malak Angor2*, Khaled Al-Marazeeq2, Basem Al-Abdullah3

Fuente: http://www.scirp.org/



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