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MAP packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products.

Number: 128

Author(s) : ROS-CHUMILLAS M., ANTOLINOS V., SANCHEZ-MARTINEZ M. J., NAVARRO SEGURA L., BUENDIA-MORENO L., MARTÍNEZ HERNÁNDEZ G. B., ESNOZ A., IGUAZ-GAINZA A., LÓPEZ GÓMEZ A.

Summary

Modified atmosphere packaging (MAP) increases the shelf life of refrigerated breaded meat products, but its shelf-life is relatively short. In this work, it was proposed to increase the shelf life by the application of essential oil vapor (EOsV) immediately before the MAP injection (EOs + MAP). The tests were performed with chicken nuggets. Conditions studied were: (i) Commercial: product manufactured and packed by the industry (ii) Control: product manufactured by the industry and packed using EOs + MAP technology without EOsV application; (iii) Treated: product manufactured by the industry and packed using EOs + MAP technology with EOsV treatment. Nuggets were stored at 4 and 8 ºC during a period of 12 and 7 days, respectively. Microbiological and sensory analyses were carried out. EOsV + MAP technology preserves the quality of the product more than 8 days at 4 ºC, increasing the nugget shelf-life more than 150%.

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Pages: 7

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Details

  • Original title: MAP packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products.
  • Record ID : 30028095
  • Languages: English
  • Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
  • Publication date: 2020/11/11

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