Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages

dc.contributor.author	Kapetanakou, AE	en
dc.contributor.author	Agathaggelou, EI	en
dc.contributor.author	Skandamis, PN	en
dc.date.accessioned	2014-06-06T06:53:07Z
dc.date.available	2014-06-06T06:53:07Z
dc.date.issued	2014	en
dc.identifier.issn	18793460	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.ijfoodmicro.2014.02.021	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/6384
dc.subject	Alcoholic beverages	en
dc.subject	Antimicrobial packaging	en
dc.subject	MAP	en
dc.subject	Spoilage	en
dc.subject	Vapors	en
dc.subject.other	acetic acid	en
dc.subject.other	alcohol	en
dc.subject.other	antiinfective agent	en
dc.subject.other	carboxylic acid	en
dc.subject.other	cellulose	en
dc.subject.other	formic acid	en
dc.subject.other	lactic acid	en
dc.subject.other	succinic acid	en
dc.subject.other	water	en
dc.subject.other	alcoholic beverage	en
dc.subject.other	article	en
dc.subject.other	atmosphere	en
dc.subject.other	brandy	en
dc.subject.other	Brochothrix thermosphacta	en
dc.subject.other	color	en
dc.subject.other	controlled study	en
dc.subject.other	cotton	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	food storage	en
dc.subject.other	glucose intake	en
dc.subject.other	high performance liquid chromatography	en
dc.subject.other	lactic acid bacterium	en
dc.subject.other	mould	en
dc.subject.other	odor	en
dc.subject.other	petri dish	en
dc.subject.other	pH	en
dc.subject.other	pork	en
dc.subject.other	Pseudomonas	en
dc.subject.other	shelf life	en
dc.subject.other	taste	en
dc.subject.other	vapor	en
dc.subject.other	whiskey	en
dc.subject.other	yeast	en
dc.subject.other	Alcoholic beverages	en
dc.subject.other	Antimicrobial packaging	en
dc.subject.other	MAP	en
dc.subject.other	Spoilage	en
dc.subject.other	Vapors	en
dc.subject.other	Alcoholic Beverages	en
dc.subject.other	Animals	en
dc.subject.other	Atmosphere	en
dc.subject.other	Bacteria	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Preservation	en
dc.subject.other	Fungi	en
dc.subject.other	Meat	en
dc.subject.other	Odors	en
dc.subject.other	Swine	en
dc.subject.other	Taste	en
dc.subject.other	Temperature	en
dc.subject.other	Time	en
dc.title	Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ijfoodmicro.2014.02.021	en
heal.publicationDate	2014	en
heal.abstract	The present study aimed to evaluate the effect of AB vapors on microbial, physicochemical, and sensory profile of pork meat stored in different MAP conditions. Pork pieces (10g) and cotton/cellulose absorbent cloths (2×2cm) were placed into compartmentalized Petri-dishes in two sections. Aliquots (1mL) of water (control), 30% v/v and 40% v/v ethanol, whisky, brandy, tsipouro, raki, and ouzo were added separately to the cotton/cellulose absorbent cloths. Each pork sample was placed in one compartment and cotton/cellulose absorbent cloths supplemented with different ABs were placed in a separate compartment of each Petri-dish. Samples were packaged in 40% CO2: 30% O2: 30% N2 and 80% O2: 20% CO2 and stored at 4 and 10°C. Total viable counts, Pseudomonas sp., Brochothrix thermosphacta, lactic acid bacteria, yeasts and molds, and Enterobacteriaceae, were enumerated during storage. Changes in pH, color (L, a, b*), odor, taste, and overall appearance of pork meat were also evaluated along with changes in organic acid levels via HPLC. At 4°C, lactic acid bacteria and B. thermosphacta were the dominant organisms under 40% CO2: 30% N2: 30% O2 and 80% O2: 20% CO2, respectively, while at 10°C, lactic acid bacteria dominated in both MAP conditions. All applied ABs were effective (p<0.05) against lactic acid bacteria, pseudomonads, and B. thermosphacta. The inhibitory effect of ABs was also reflected through lower levels of glucose consumption or accumulation of lactic, acetic, succinic, and formic acid compared to controls. Moreover, packaged samples in 40% CO2: 30% O2: 30% N2 exhibited a significant increase (p<0.05) of acetic acid during storage at 4°C, but the concentrations of acetic acid in samples exposed to AB vapors were lower than those in controls. Both antimicrobial active MAPs extended the shelf-life of pork meat by ca. 2-fold, while samples exposed to alcoholic beverages (especially ouzo) under 80% O2: 20% CO2 resulted in better (p<0.05) sensory properties compared to the respective samples under 40% CO2: 30% O2: 30% N2. Overall, vapor action of ABs in combination with MAP may constitute a promising, antimicrobial packaging technology for extending the shelf-life of pork meat. © 2014 Elsevier B.V.	en
heal.publisher	Elsevier	en
heal.journalName	International Journal of Food Microbiology	en
dc.identifier.volume	178	en
dc.identifier.doi	10.1016/j.ijfoodmicro.2014.02.021	en
dc.identifier.spage	65	en
dc.identifier.epage	75	en