Czech J. Food Sci., 2016, 34(1):52-60 | DOI: 10.17221/291/2015-CJFS

Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meatFood Technology and Economy, Engineering and Physical Properties

Anita Rokaityte1, Gintare Zaborskiene1, 2, Irena Macioniene2, Irmantas Rokaitis3, Dalia Sekmokiene1
1 Department of Food Safety and Quality, Lithuanian University of Health Sciences, Lithuani Veterinary Academy, Kaunas, Lithuania
2 Food Institute, Kaunas University of Technology, Taikos Kaunas, Lithuania
3 Faculty of Chemistry, Vilnius University, Vilnius, Lithuania

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).

Keywords: beef; dihydroquercetin; linalool; biogenic amines

Published: February 29, 2016  Show citation

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Rokaityte A, Zaborskiene G, Macioniene I, Rokaitis I, Sekmokiene D. Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat. Czech J. Food Sci. 2016;34(1):52-60. doi: 10.17221/291/2015-CJFS.
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