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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites
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Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites

机译：包装方法和芦荟粗凝胶（Aloe vera barbadensis miller）对被包裹的山羊肉叮咬的储存质量的影响

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The storage stability of enrobed goat meat bites (EGMB) incorporated with 3 % crude aloe vera (AV) gel was evaluated under aerobic (T-1; unenrobed control product, T-2; enrobed AV treated product) and modified atmospheric packaging (MAP, 50:50, CO2 and N2) (T-3; unenrobed control product, T-4; enrobed AV treated product) at 4 ± 1 °C for 42 days on the basis of physico-chemical, microbiological and sensory attributes. The pH value was higher, whereas water activity (aW) was lower in enrobed and MAP product. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (FFA) values were significantly (P < 0.05) lower in MAP packaged (T-3) and AV treated products (T-2 and T-4) products than aerobic packaged (T-1), however it followed an increasing trend in all the products throughout storage. Instrumental colour and textural profile attributes were better maintained in MAP products than others. The sensory panellists graded T-4 ‘good to very good’ even on Day 42, whereas T-1 was acceptable only up to 28 days. Standard Plate Count (SPC) was significantly (P < 0.05) lower in MAP products than aerobic packaged products. Results concluded that EGMB treated with AV gel can be successfully stored more than 42 days under MAP conditions without affecting its physico-chemical, textural, microbiological and sensory attributes.
机译：在有氧（T-1;未控制对照产品，T-2;经AV处理的产品）和改良的常压包装（MAP）下评估掺有3％粗芦荟（AV）凝胶的被裹山羊肉咬（EGMB）的储存稳定性，50：50，CO2和N2）（T-3；未包被的对照产品，T-4；被包被的AV处理产品）在4±1°C下进行了42天的检测，具体取决于理化，微生物和感官属性。包被和MAP产品的pH值较高，而水活度（aW）较低。 MAP包装的产品（T-3）和AV处理的产品（T-2和T-4）中的硫代巴比妥酸反应物质（TBARS）和游离脂肪酸（FFA）值显着低于（P <0.05），而好氧包装的（T -1），但是在整个存储过程中所有产品都遵循了增长的趋势。 MAP产品比其他产品更好地保持了仪器的颜色和纹理轮廓属性。感官小组成员甚至在第42天就将T-4的评分定为“好到极好”，而T-1最多只能接受28天。与好氧包装产品相比，MAP产品的标准板数（SPC）显着降低（P <0.05）。结果得出结论，经AV凝胶处理的EGMB可以在MAP条件下成功保存42天以上，而不会影响其理化，质地，微生物和感官属性。

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