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Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat

Author

Listed:
  • Anita Rokaityte

    (Department of Food Safety and Quality, Lithuanian University of Health Sciences, Lithuani Veterinary Academy, Kaunas, Lithuania)

  • Gintare Zaborskiene

    (Department of Food Safety and Quality, Lithuanian University of Health Sciences, Lithuani Veterinary Academy, Kaunas, Lithuania
    Food Institute, Kaunas University of Technology, Taikos Kaunas, Lithuania)

  • Irena Macioniene

    (Food Institute, Kaunas University of Technology, Taikos Kaunas, Lithuania)

  • Irmantas Rokaitis

    (Faculty of Chemistry, Vilnius University, Vilnius, Lithuania)

  • Dalia Sekmokiene

    (Department of Food Safety and Quality, Lithuanian University of Health Sciences, Lithuani Veterinary Academy, Kaunas, Lithuania)

Abstract

The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used on fresh minced beef. In the course of the study the total aerobic bacterial, Escherichia coli, yeast and mould counts and formation of biogenic amines during 9 days of storage at +4°C temperature were investigated. Mixtures of DHQ+LA+LIN and DHQ+LA solutions statistically significantly reduced the total aerobic bacterial and E. coli count and meat pH (P ≤ 0.05) in comparison with control samples. We have identified a strong positive correlation between pH and total aerobic bacterial (R = 0.736, P < 0.01) and E. coli count (R = 0.818, P < 0.01). Significant differences in the total biogenic amine content were determined between DHQ+LA+LIN and DHQ+LA treated samples in air packaging (AP) (P ≤ 0.05). However, there were no significant differences (P > 0.05) in the total aerobic bacterial and E. coli count between the different packaging techniques, but VP effectively inhibited yeasts and moulds in minced beef (P ≤ 0.05).

Suggested Citation

  • Anita Rokaityte & Gintare Zaborskiene & Irena Macioniene & Irmantas Rokaitis & Dalia Sekmokiene, 2016. "Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 52-60.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:291-2015-cjfs
    DOI: 10.17221/291/2015-CJFS
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    References listed on IDEAS

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    1. Nazan Celikel & Gökhan Kavas, 2008. "Antimicrobial properties of some essential oils against some pathogenic microorganisms," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 174-181.
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