Effect of modified atmosphere on sensory, chemical and physico-chemical properties of Serbian traditional smoked meat products

  • meattechnology Manager
  • Zoran Petrovic
  • Ivana Brankovic-Lazic
Keywords: traditional food, MAP packaging, sensoric quality

Abstract

The products included in this study were beef prosciutto and pork prosciutto, common traditional Serbian dry-cured and smoked meat products. The products were packaged with a gas mixture containing 30% vol carbon dioxide and 70 % vol nitrogen (excluded oxygen in packs was below the limit of detection) and stored between 4°C and 7°C. Packaging units were formed from bottom foil based on APET (amorphous polyester) with a sealing layer of polyethylene and top foil composite fi lm containing oriented polyester and a peelable polyethylene-sealant with a barrier layer. A total of 120 packages were examined (60 packages/product) during the storage period of 180 days. The measured concentration of oxygen in packages during the whole storage period was less than 0.1%. A decline in the carbon dioxide concentration at the end of the storage period was registered in packages of pork prosciutto (to 10% vol). Based on the results obtained, both of the products maintained acceptable sensory and chemical qualities during the storage period, meaning they were suitable for consumption.

Author Biography

Zoran Petrovic

Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Republic of Serbia

Published
2017-03-09
How to Cite
Manager, meattechnology, Petrovic, Z., & Brankovic-Lazic, I. (2017). Effect of modified atmosphere on sensory, chemical and physico-chemical properties of Serbian traditional smoked meat products. Scientific Journal "Meat Technology", 57(1), 5-10. Retrieved from http://journalmeattechnology.com/index.php/meat_technology/article/view/3
Section
Original scientific paper