Physicochemical and microbiological changes of "Souvlaki" - A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters (Journal article)

Soldatou, N./ Nerantzaki, A./ Kontominas, M. G./ Savvaidis, I. N.

Fresh Souvlaki-type lamb meat was packaged under vacuum (VP) and modified atmospheres (MAs) and stored under refrigeration (4 degrees C) for a period of 13 days. The following gas mixtures were used: M1:30%/70% (Co(2)/N(2)) and M2: 70%/30% (CO(2)/N(2)). Identical samples were aerobically-packaged and used as control samples. Quality evaluation of product stored under the above packaging conditions was conducted using physicochemical and microbiological analyses. Of the chemical parameters determined, pH values of product showed no significant differences for all packaging treatments as a function of storage time. Lipid oxidation of lamb meat was enhanced by aerobic storage and gas mixture M1, whereas VP and gas mixture M2 controlled lipid oxidation to a greater extent. Souvlaki colour stability (as determined by a*, b* and L* values) was not negatively affected by either VP or MA conditions during the 13 days of storage. Of the two MAs and VP used, gas mixture M2 and VP were the most effective treatments for the inhibition of total viable counts (TVC), Pseudomonas spp., yeasts and Brochothrix thermosphacta in Souvlaki meat. Lactic acid bacteria (LAB) and Enterobacteriaceae were also found in the microbial flora of Souvlaki and increased during storage under all packaging conditions used. Based on microbiological analysis data and on the proposed a* values, the use of VP and MAP (M2: 70%CO(2)/30N(2)) extended the shelf-life of "Souvlaki" meat stored at 4 degrees C by approximately 4-5 days compared to aerobic packaging. (C) 2008 Elsevier Ltd. All rights reserved.
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: greek food,lamb,packaging,shelf-life,souvlaki,modified-atmosphere,carbon-dioxide,selective medium,display life,storage life,fresh beef,short-term,vacuum,quality,spoilage
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/8848
ISSN: 0308-8146
Link: <Go to ISI>://000260711100006
http://ac.els-cdn.com/S030881460800811X/1-s2.0-S030881460800811X-main.pdf?_tid=dafc82fca23c444c312f14c5843bdd08&acdnat=1333040149_2d36165aeb16e3a9cd354b513bab2172
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

Files in This Item:
File Description SizeFormat 
Soldatou-2009-Physicochemical and.pdf187.49 kBAdobe PDFView/Open    Request a copy


 Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8848
  This item is a favorite for 0 people.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.