对使用到期日及以后的修改大气包装 (MAP) 进行微生物学和感官评估
Karin Söderqvist1, Max Peterson1, Marcus Johansson2
1Department of Animal Biosciences, Swedish University of Agricultural Sciences, P.O. Box 7023, 750 07 Uppsala, Sweden.
Foods (Basel, Switzerland)
|July 13, 2024
概括
消费者经常抛弃过期的肉. 这项研究发现,尽管存在显著的细菌生长,但存储多达四天的肉仍然可以在感官上接受.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 消费者研究 消费者研究
背景情况:
- 消费者抛弃食用食品的使用期限过去了,这有助于食物浪费.
- 评估了新鲜的微生物和感官适用性.
研究的目的:
- 评估延长新鲜的保质期超出欧盟使用到期日后对微生物和感官的影响.
- 为了确定延长储存是否会影响肉的安全性和质量.
主要方法:
- 对总有氧细胞数 (TAC),肠杆菌 (EB) 和乳酸细菌 (LAB) 的微生物分析.
- 使用歧视三角和消费者偏好测试进行感官分析.
- 胸片存储在4°C和8°C,并在使用前,+2天和+4天进行分析.
主要成果:
- 观察到TAC大幅增加,达到与腐败相关的水平.
- 尽管有细菌变化,但在熟的肉中没有发现任何显著的感觉差异,直到使用到期日期过后4天.
- 消费者偏好测试显示,在使用到期日期后4天内存储的肉中没有显著差异.
结论:
- 目前欧盟新鲜肉的使用期限可能会延长保质期.
- 需要进一步的研究来探索延长保质期,考虑到细菌水平接近腐烂.
- 仅仅微生物计数可能无法完全预测延长的保质期的感官可接受性.
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