Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat
Samo za registrovane korisnike
2017
Autori
Đorđević, JasnaBošković, Marija
Dokmanović, Marija
Branković-Lazić, Ivana
Ledina, Tijana
Suvajdžić, Branko
Baltić, Milan Ž.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O-2/50% CO2/30% N-2 and modified atmosphere with 20% O-2/30% CO2/ 50% N-2, refrigerated at 3C1C and examined on days zero, 3, 6, 9 and 12 of storage. Average total Enterobacteriaceae count in minced meat samples decreased. Average total Enterobacteriaceae count in vacuum packaged meat samples was statistically significantly higher (P<0.01; P<0.05) than average total Enterobacteriaceae count in modified atmosphere packaged meat samples with both combinations of gases, from sixth day of storage. The largest decrease of total Enterobacteriaceae count was noted in modified atmosphere packaged meat samples with higher concentration (50%) of carbon dioxide.
Izvor:
Journal of Food Processing and Preservation, 2017, 41, 2, e12837-Izdavač:
- Wiley, Hoboken
Finansiranje / projekti:
- Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1111/jfpp.12837
ISSN: 0145-8892
WoS: 000399356500058
Scopus: 2-s2.0-84994141245
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Đorđević, Jasna AU - Bošković, Marija AU - Dokmanović, Marija AU - Branković-Lazić, Ivana AU - Ledina, Tijana AU - Suvajdžić, Branko AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1506 AB - The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O-2/50% CO2/30% N-2 and modified atmosphere with 20% O-2/30% CO2/ 50% N-2, refrigerated at 3C1C and examined on days zero, 3, 6, 9 and 12 of storage. Average total Enterobacteriaceae count in minced meat samples decreased. Average total Enterobacteriaceae count in vacuum packaged meat samples was statistically significantly higher (P<0.01; P<0.05) than average total Enterobacteriaceae count in modified atmosphere packaged meat samples with both combinations of gases, from sixth day of storage. The largest decrease of total Enterobacteriaceae count was noted in modified atmosphere packaged meat samples with higher concentration (50%) of carbon dioxide. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat VL - 41 IS - 2 SP - e12837 DO - 10.1111/jfpp.12837 ER -
@article{ author = "Đorđević, Jasna and Bošković, Marija and Dokmanović, Marija and Branković-Lazić, Ivana and Ledina, Tijana and Suvajdžić, Branko and Baltić, Milan Ž.", year = "2017", abstract = "The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the behavior of total Enterobacteriaceae in minced meat. Mixed pork and beef, in ratio 50:50%, was packaged in vacuum, modified atmosphere with 20% O-2/50% CO2/30% N-2 and modified atmosphere with 20% O-2/30% CO2/ 50% N-2, refrigerated at 3C1C and examined on days zero, 3, 6, 9 and 12 of storage. Average total Enterobacteriaceae count in minced meat samples decreased. Average total Enterobacteriaceae count in vacuum packaged meat samples was statistically significantly higher (P<0.01; P<0.05) than average total Enterobacteriaceae count in modified atmosphere packaged meat samples with both combinations of gases, from sixth day of storage. The largest decrease of total Enterobacteriaceae count was noted in modified atmosphere packaged meat samples with higher concentration (50%) of carbon dioxide.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat", volume = "41", number = "2", pages = "e12837", doi = "10.1111/jfpp.12837" }
Đorđević, J., Bošković, M., Dokmanović, M., Branković-Lazić, I., Ledina, T., Suvajdžić, B.,& Baltić, M. Ž.. (2017). Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat. in Journal of Food Processing and Preservation Wiley, Hoboken., 41(2), e12837. https://doi.org/10.1111/jfpp.12837
Đorđević J, Bošković M, Dokmanović M, Branković-Lazić I, Ledina T, Suvajdžić B, Baltić MŽ. Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat. in Journal of Food Processing and Preservation. 2017;41(2):e12837. doi:10.1111/jfpp.12837 .
Đorđević, Jasna, Bošković, Marija, Dokmanović, Marija, Branković-Lazić, Ivana, Ledina, Tijana, Suvajdžić, Branko, Baltić, Milan Ž., "Vacuum and modified atmosphere packaging effect on enterobacteriaceae behaviour in minced meat" in Journal of Food Processing and Preservation, 41, no. 2 (2017):e12837, https://doi.org/10.1111/jfpp.12837 . .