Uticaj vakuum-pakovanja i pakovanja sa modifikovanom atmosferom na sadržaj ukupnog isparljivog azota i senzornu ocenu mlevenog mesa
Effect of vacuum and modified atmosphere packaging on the content of total volatile nitrogen and sensory evaluation of minced meat
Authors
Đorđević, JasnaČobanović, Nikola
Bošković, Marija
Dokmanović, Marija
Ilić, Nevena
Pećanac, Biljana
Baltić, Milan Ž.
Article (Published version)
Metadata
Show full item recordAbstract
Pakovanjem se produžava održivost mesa, odnosno sprečava kontaminacija i
odgađa kvar. Pored broja mikroorganizama, pokazatelji kvara mogu biti sadržaj
ukupnog isparljivog azota i senzorna ocena prihvatljivosti mirisa, zbog čega je
cilj ovog rada bio ispitivanje sadržaja ukupnog isparljivog azota i senzorna ocena
mirisa mlevenog mesa. Mešano goveđe i svinjsko mleveno meso, u odnosu 50:50
procenata, pakovano je u vakuum, modifikovanu atmosferu sa 20% O2/ 50% CO2/
30% N2 i modifikovanu atmosferu sa 20% O2/ 30% CO2/ 50% N2, Čuvano tokom
13 dana, pri temperaturi frižidera od 3±1°C i ispitivano nultog, trećeg, sedmog,
desetog i trinaestog dana. U sve tri grupe uzoraka mlevenog mesa desetog dana
skladištenja sadržaj ukupnog isparljivog azota bio je iznad preporučenih vrednosti
(25 mg N/100 g), a najznačajniji porast zabeležen je sedmog dana skladištenja.
Veći sadržaj ukupnog isparljivog azota zabeležen je u uzorcima mlevenog mesa
pakovanog u vakuum u odnosu na obe grupe uzoraka pa...kovane u modifikovanu
atmosferu, ali bez statističke značajnosti. Senzorna ocena prihvatljivosti mirisa
trinaestog dana dostigla je vrednost manju od preporučene kod svih grupa uzoraka
mlevenog mesa. Zabeležene su veće ocene prihvatljivosti mirisa uzoraka mlevenog
mesa pakovanog u modifikovanu atmosferu, u odnosu na uzorke pakovane u
vakuum, ali bez statističke značajnosti.
Packaging prolong meat shelf life, prevent contamination and delay spoilage. Beside number
of microorganisms, indicators of spoilage can be the content of total volatile nitrogen and
sensory evaluation of odour. The aim of this study was to investigate the content of total
volatile nitrogen and sensory evaluation of odour of minced meat. Mixed pork and beef,
in ratio 50:50 percent, was packaged in vacuum, modified atmosphere with 20% O2/50%
CO2/ 30% N2 and modified atmosphere with 20% O2/30% CO2/ 50% N2, refrigerated
at 3±1 °C and examined on zero, 3rd, 7th, 10th and 13th day of storage. In all groups of
samples of minced meat total volatile nitrogen content was above recommended value (25
mg N / 100 g) on the tenth day of storage, and the most significant increase was found on
the seventh day of storage. Higher content of total volatile nitrogen was found in vacuum
packaged minced meat samples than in both groups of meat samples packaged in a modified
atmosphere, but withou...t statistical significance. Sensory evaluation of odour acceptability
reached lower value than recommended in all minced meat group of samples on the thirteenth
day of storage. Odour acceptability value of minced meat samples packaged in modified
atmosphere was higher than odour acceptability value of vacuum packaged minced meat
samples, but without statistical significance.
Keywords:
mleveno meso / vakuum-pakovanje / pakovanje u modifikovanoj atmosferi / TVB-N / senzorna ocena / minced meat / vacuum packaging / packing in modified atmosphere / sensory evaluationSource:
Veterinarski žurnal Republike Srpske, 2014, 14, 2, 257-268Publisher:
- Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
Collections
Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Đorđević, Jasna AU - Čobanović, Nikola AU - Bošković, Marija AU - Dokmanović, Marija AU - Ilić, Nevena AU - Pećanac, Biljana AU - Baltić, Milan Ž. PY - 2014 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2117 AB - Pakovanjem se produžava održivost mesa, odnosno sprečava kontaminacija i odgađa kvar. Pored broja mikroorganizama, pokazatelji kvara mogu biti sadržaj ukupnog isparljivog azota i senzorna ocena prihvatljivosti mirisa, zbog čega je cilj ovog rada bio ispitivanje sadržaja ukupnog isparljivog azota i senzorna ocena mirisa mlevenog mesa. Mešano goveđe i svinjsko mleveno meso, u odnosu 50:50 procenata, pakovano je u vakuum, modifikovanu atmosferu sa 20% O2/ 50% CO2/ 30% N2 i modifikovanu atmosferu sa 20% O2/ 30% CO2/ 50% N2, Čuvano tokom 13 dana, pri temperaturi frižidera od 3±1°C i ispitivano nultog, trećeg, sedmog, desetog i trinaestog dana. U sve tri grupe uzoraka mlevenog mesa desetog dana skladištenja sadržaj ukupnog isparljivog azota bio je iznad preporučenih vrednosti (25 mg N/100 g), a najznačajniji porast zabeležen je sedmog dana skladištenja. Veći sadržaj ukupnog isparljivog azota zabeležen je u uzorcima mlevenog mesa pakovanog u vakuum u odnosu na obe grupe uzoraka pakovane u modifikovanu atmosferu, ali bez statističke značajnosti. Senzorna ocena prihvatljivosti mirisa trinaestog dana dostigla je vrednost manju od preporučene kod svih grupa uzoraka mlevenog mesa. Zabeležene su veće ocene prihvatljivosti mirisa uzoraka mlevenog mesa pakovanog u modifikovanu atmosferu, u odnosu na uzorke pakovane u vakuum, ali bez statističke značajnosti. AB - Packaging prolong meat shelf life, prevent contamination and delay spoilage. Beside number of microorganisms, indicators of spoilage can be the content of total volatile nitrogen and sensory evaluation of odour. The aim of this study was to investigate the content of total volatile nitrogen and sensory evaluation of odour of minced meat. Mixed pork and beef, in ratio 50:50 percent, was packaged in vacuum, modified atmosphere with 20% O2/50% CO2/ 30% N2 and modified atmosphere with 20% O2/30% CO2/ 50% N2, refrigerated at 3±1 °C and examined on zero, 3rd, 7th, 10th and 13th day of storage. In all groups of samples of minced meat total volatile nitrogen content was above recommended value (25 mg N / 100 g) on the tenth day of storage, and the most significant increase was found on the seventh day of storage. Higher content of total volatile nitrogen was found in vacuum packaged minced meat samples than in both groups of meat samples packaged in a modified atmosphere, but without statistical significance. Sensory evaluation of odour acceptability reached lower value than recommended in all minced meat group of samples on the thirteenth day of storage. Odour acceptability value of minced meat samples packaged in modified atmosphere was higher than odour acceptability value of vacuum packaged minced meat samples, but without statistical significance. PB - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“ T2 - Veterinarski žurnal Republike Srpske T1 - Uticaj vakuum-pakovanja i pakovanja sa modifikovanom atmosferom na sadržaj ukupnog isparljivog azota i senzornu ocenu mlevenog mesa T1 - Effect of vacuum and modified atmosphere packaging on the content of total volatile nitrogen and sensory evaluation of minced meat VL - 14 IS - 2 SP - 257 EP - 268 DO - 10.7251/VETJ1402257DJ ER -
@article{ author = "Đorđević, Jasna and Čobanović, Nikola and Bošković, Marija and Dokmanović, Marija and Ilić, Nevena and Pećanac, Biljana and Baltić, Milan Ž.", year = "2014", abstract = "Pakovanjem se produžava održivost mesa, odnosno sprečava kontaminacija i odgađa kvar. Pored broja mikroorganizama, pokazatelji kvara mogu biti sadržaj ukupnog isparljivog azota i senzorna ocena prihvatljivosti mirisa, zbog čega je cilj ovog rada bio ispitivanje sadržaja ukupnog isparljivog azota i senzorna ocena mirisa mlevenog mesa. Mešano goveđe i svinjsko mleveno meso, u odnosu 50:50 procenata, pakovano je u vakuum, modifikovanu atmosferu sa 20% O2/ 50% CO2/ 30% N2 i modifikovanu atmosferu sa 20% O2/ 30% CO2/ 50% N2, Čuvano tokom 13 dana, pri temperaturi frižidera od 3±1°C i ispitivano nultog, trećeg, sedmog, desetog i trinaestog dana. U sve tri grupe uzoraka mlevenog mesa desetog dana skladištenja sadržaj ukupnog isparljivog azota bio je iznad preporučenih vrednosti (25 mg N/100 g), a najznačajniji porast zabeležen je sedmog dana skladištenja. Veći sadržaj ukupnog isparljivog azota zabeležen je u uzorcima mlevenog mesa pakovanog u vakuum u odnosu na obe grupe uzoraka pakovane u modifikovanu atmosferu, ali bez statističke značajnosti. Senzorna ocena prihvatljivosti mirisa trinaestog dana dostigla je vrednost manju od preporučene kod svih grupa uzoraka mlevenog mesa. Zabeležene su veće ocene prihvatljivosti mirisa uzoraka mlevenog mesa pakovanog u modifikovanu atmosferu, u odnosu na uzorke pakovane u vakuum, ali bez statističke značajnosti., Packaging prolong meat shelf life, prevent contamination and delay spoilage. Beside number of microorganisms, indicators of spoilage can be the content of total volatile nitrogen and sensory evaluation of odour. The aim of this study was to investigate the content of total volatile nitrogen and sensory evaluation of odour of minced meat. Mixed pork and beef, in ratio 50:50 percent, was packaged in vacuum, modified atmosphere with 20% O2/50% CO2/ 30% N2 and modified atmosphere with 20% O2/30% CO2/ 50% N2, refrigerated at 3±1 °C and examined on zero, 3rd, 7th, 10th and 13th day of storage. In all groups of samples of minced meat total volatile nitrogen content was above recommended value (25 mg N / 100 g) on the tenth day of storage, and the most significant increase was found on the seventh day of storage. Higher content of total volatile nitrogen was found in vacuum packaged minced meat samples than in both groups of meat samples packaged in a modified atmosphere, but without statistical significance. Sensory evaluation of odour acceptability reached lower value than recommended in all minced meat group of samples on the thirteenth day of storage. Odour acceptability value of minced meat samples packaged in modified atmosphere was higher than odour acceptability value of vacuum packaged minced meat samples, but without statistical significance.", publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“", journal = "Veterinarski žurnal Republike Srpske", title = "Uticaj vakuum-pakovanja i pakovanja sa modifikovanom atmosferom na sadržaj ukupnog isparljivog azota i senzornu ocenu mlevenog mesa, Effect of vacuum and modified atmosphere packaging on the content of total volatile nitrogen and sensory evaluation of minced meat", volume = "14", number = "2", pages = "257-268", doi = "10.7251/VETJ1402257DJ" }
Đorđević, J., Čobanović, N., Bošković, M., Dokmanović, M., Ilić, N., Pećanac, B.,& Baltić, M. Ž.. (2014). Uticaj vakuum-pakovanja i pakovanja sa modifikovanom atmosferom na sadržaj ukupnog isparljivog azota i senzornu ocenu mlevenog mesa. in Veterinarski žurnal Republike Srpske Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 14(2), 257-268. https://doi.org/10.7251/VETJ1402257DJ
Đorđević J, Čobanović N, Bošković M, Dokmanović M, Ilić N, Pećanac B, Baltić MŽ. Uticaj vakuum-pakovanja i pakovanja sa modifikovanom atmosferom na sadržaj ukupnog isparljivog azota i senzornu ocenu mlevenog mesa. in Veterinarski žurnal Republike Srpske. 2014;14(2):257-268. doi:10.7251/VETJ1402257DJ .
Đorđević, Jasna, Čobanović, Nikola, Bošković, Marija, Dokmanović, Marija, Ilić, Nevena, Pećanac, Biljana, Baltić, Milan Ž., "Uticaj vakuum-pakovanja i pakovanja sa modifikovanom atmosferom na sadržaj ukupnog isparljivog azota i senzornu ocenu mlevenog mesa" in Veterinarski žurnal Republike Srpske, 14, no. 2 (2014):257-268, https://doi.org/10.7251/VETJ1402257DJ . .