Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (11): 1946-1952.DOI: 10.1016/S2095-3119(13)60632-2

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Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

 esult.do?searchSQL=(((Rafaella de Paula Paseto Fern[Author]) AND 1[Journal]) AND year[Order])" target="_blank">Rafaella de Paula Paseto Fern, es, Maria Teresa de Alvarenga Freire, Celso da Costa Carrer   

  1. 1.Department of Food Engeneering, College of Animal Science and Food Engineering of University, São Paulo (FZEA/USP), Avenida Duque of Caxias Norte, 225, Jardim Elite, Pirassununga, São Paulo 13.635-900, Brazil
    2.Department of Food Engineering, FZEA/USP, Pirassununga, São Paulo 13.635-900, Brazil
    3.Department of Animal Science, FZEA/USP, Pirassununga, São Paulo 13.635-900, Brazil
  • 收稿日期:2012-10-19 出版日期:2013-11-01 发布日期:2013-12-08
  • 通讯作者: Correspondence Rafaella de Paula Paseto Fernandes, Tel: +55-19-35654245, E-mail: rafaella_paseto@ig.com.br
  • 基金资助:

    The authors would like to thank the Foundation for Research Support of the State São Paulo (FAPESP) for financial support (Research Program in Public Policy - Process n.º 06/51695), Cryovac for donating the plastic films and the Brazilian Federal Agency for the Improvement of Higher Education (CAPES) for granting scholarships.

Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

 Rafaella de Paula Paseto Fern, es, Maria Teresa de Alvarenga Freire, Celso da Costa Carrer   

  1. 1.Department of Food Engeneering, College of Animal Science and Food Engineering of University, São Paulo (FZEA/USP), Avenida Duque of Caxias Norte, 225, Jardim Elite, Pirassununga, São Paulo 13.635-900, Brazil
    2.Department of Food Engineering, FZEA/USP, Pirassununga, São Paulo 13.635-900, Brazil
    3.Department of Animal Science, FZEA/USP, Pirassununga, São Paulo 13.635-900, Brazil
  • Received:2012-10-19 Online:2013-11-01 Published:2013-12-08
  • Contact: Correspondence Rafaella de Paula Paseto Fernandes, Tel: +55-19-35654245, E-mail: rafaella_paseto@ig.com.br
  • Supported by:

    The authors would like to thank the Foundation for Research Support of the State São Paulo (FAPESP) for financial support (Research Program in Public Policy - Process n.º 06/51695), Cryovac for donating the plastic films and the Brazilian Federal Agency for the Improvement of Higher Education (CAPES) for granting scholarships.

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摘要： Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith, the main of this work was to evaluate the stability and safety of lamb meat during frozen storage. Meats were vacuum packed in high barrier multilayer plastic films and stored during 12 mon at (-18±1)ºC. The meat stability was assessed by physical and chemical (lipid oxidation, objective color, pH value, cooking losses and instrumental texture), microbiological (total count of psychrotrophic, coliform count at 45°C, coagulase-positive staphylococci and the presence of Salmonella) and sensory analysis (acceptance test and visual evaluation). The vacuum packed lamb meat remained stable as to most physical and chemical indexes. Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms. Although a significant reduction in tenderness (shear force increase from 3 to 8 kg), it showed a good sensorial acceptance for all attributes tested, including texture, with scores of around 7 (like moderately) during the 12 mon of storage. Therefore, it can be concluded that, under the conditions applied in this study, lamb meat presents a shelf life of at least 12 mon when stored at -18°C.

关键词: acceptance test , Longissimus dorsi , shelf life

Abstract: Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith, the main of this work was to evaluate the stability and safety of lamb meat during frozen storage. Meats were vacuum packed in high barrier multilayer plastic films and stored during 12 mon at (-18±1)ºC. The meat stability was assessed by physical and chemical (lipid oxidation, objective color, pH value, cooking losses and instrumental texture), microbiological (total count of psychrotrophic, coliform count at 45°C, coagulase-positive staphylococci and the presence of Salmonella) and sensory analysis (acceptance test and visual evaluation). The vacuum packed lamb meat remained stable as to most physical and chemical indexes. Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms. Although a significant reduction in tenderness (shear force increase from 3 to 8 kg), it showed a good sensorial acceptance for all attributes tested, including texture, with scores of around 7 (like moderately) during the 12 mon of storage. Therefore, it can be concluded that, under the conditions applied in this study, lamb meat presents a shelf life of at least 12 mon when stored at -18°C.

Key words: acceptance test , Longissimus dorsi , shelf life