Effects of sodium tripolyphosphate and modified atmosphere packaging on the quality characteristics and storage stability of ground beef

The effect of sodium tripolyphosphate (STP; 0.25 and 0.50 % by mass), modified atmosphere packaging (MAP; 80 % [O.sub.2]+20% C[O.sub.2]), and storage time (14 days) on the colour, lipid stability and microbial growth during storage ((2.0±0.5)°C) of ground beef was studied. During storage, total aero...

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Bibliographic Details
Published in:Food technology and biotechnology 2012-01, Vol.50 (1), p.81-81
Main Authors: Aksu, Muhammet Irfan, Alp, Esen
Format: Article
Language:English
Subjects:
Acids
Atmosphere
Bacteria
Beef
Carbon dioxide
colour
Enterobacteriaceae
Food handling
Food irradiation
Food packaging
Ground beef
Lactic acid bacteria
lipid oxidation
Lipid peroxidation
Lipids
Microorganisms
Packaging
Permeability
Properties
Pseudomonas
Psychrotrophic bacteria
Shelf life
Sodium
Sodium tripolyphosphate
Statistical analysis
Storage
thiobarbituric acid
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Summary:The effect of sodium tripolyphosphate (STP; 0.25 and 0.50 % by mass), modified atmosphere packaging (MAP; 80 % [O.sub.2]+20% C[O.sub.2]), and storage time (14 days) on the colour, lipid stability and microbial growth during storage ((2.0±0.5)°C) of ground beef was studied. During storage, total aerobic mesophilic, psychrotrophic, lactic acid bacteria, Pseudomonas sp. and Enterobacteriaceae sp. counts, thiobarbituric acid reactive substances (TBARS) and colour values of ground beef were determined. There was significant (p
ISSN:1330-9862
1334-2606