Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability

Abstract

Objective of this study was to evaluate the effect of food dehydration and modified atmosphere packaging on the quality characteristics and shelf-life extension of pork meat. Meat was osmotically dehydrated in solution of sugar beet molasses. Half of the samples were packed in atmospheric conditions while other half was packed under modified atmosphere. Samples were stored for 2 months under 4°C. Microbiological, physico-chemical (pH, aw, moisture, proteins, fat, carbohydrate, thiobarbituric acid) and sensorial parameters, as parameters of shelf-life changes, were monitored. Sugar beet molasses solution improved quality stability during subsequent refrigerated storage, in terms of microbial growth, nutritional profile and sensorial degradation, resulting in a significant shelflife extension. Samples packed under modified atmosphere showed higher level of stability compared to samples packed in atmospheric conditions. Although osmotic dehydration can provide shelf-life extension, combination of osmotic dehydration and modified atmosphere packaging was more effective in terms of microbial and sensorial meat quality. © 2013 University of Bucharest.