Influencia de la temperatura y el tiempo de conservación en la vida útil de chuletas de pierna de ternasco envasadas en vacío ''skin''
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[1] Universidad de Zaragoza
Universidad de Zaragoza
Zaragoza, España
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- Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 660-662
- Idioma: español
- Títulos paralelos:
- Effect of temperature and preservation time on organoleptic properties of vacuum ''Skin'' packaged lamb chops.
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Resumen
The aim of the present study was to evaluate the effect of temperature and preservation time on the stability of lamb chops vacuum skin packed. The chops were divided in two groups, then were vacuum packaged and chilled at -1ºC and 4 ºC in darknessthroughout 28 days. Colour, pH, lipid oxidation, microbiological (mesophilic viable counts, psychrotrophic viable counts, Enterobacteriaceae counts and Lactic Acid Bacteria counts) and sensory analyses were performed. The results obtained from physical and chemical analyses showed significant differences between temperatures. Regarding the red-green range, samples chilled at -1ºC showed higher a values than chops stored at 4ºC.On the other hand, pH values of chops maintained at 4ºC were lower than those chilled at -1ºC. For both chilling temperatures, lipid oxidation increased throughout the first fourteen days, and remained stable until the last day of storage. Related to microbiological analyses, samples stored at 4ºC showed higher counts for mesophilic, psychrotrophic, Enterobacteriaceae and Lactic Acid bacteria than those which were chilled at -1ºC. Sensory analyses did not found any differences among chilling temperatures.
