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L'emballage sous atmosphère modifiée avec des vapeurs d'huiles essentielles augmente la qualité et la durée de conservation des produits carnés panés réfrigérés.

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

Numéro : 128

Auteurs : 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.

Résumé

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%.

Documents disponibles

Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : MAP packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products.
  • Identifiant de la fiche : 30028095
  • Langues : Anglais
  • Source : X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
  • Date d'édition : 11/11/2020

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