TY - JOUR
T1 - Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat
AU - Maqsood, Sajid
AU - Al Haddad, Nassra Ahmed
AU - Mudgil, Priti
N1 - Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/10/1
Y1 - 2016/10/1
N2 - Impact of different packaging conditions [Air (A), Vacuum (V) and Wrapped (W)] on various quality attributes of camel meat during 18 days of refrigerated storage was investigated. The results showed that camel meat packed under vacuum displayed lower lipid oxidation and microbial load as depicted by lower thiobarbituric acid reactive substances (TBARS) and lower counts for different microorganisms, respectively, compared to samples packed under air and those which were wrapped. Redness (a*) values for the samples packed under vacuum were higher compared to other samples. Sensory evaluation of camel meat revealed that the vacuum packed samples received superior scores on odor, color and overall acceptability compared to other samples. Interestingly, the vacuum packed samples after day 14 of storage displayed lower degradation for all detected protein bands compared to other samples. Moreover, vacuum packed sample retained the hardness values (1070.05 g) while samples packed under air (597.0 g) and wrapped sample (567.02 g) showed lower hardness on day 14 of storage. Therefore, vacuum packaging was very effective in retarding lipid oxidation, microbial growth and protein degradation, as well as maintaining the sensory quality for the fresh camel meat.
AB - Impact of different packaging conditions [Air (A), Vacuum (V) and Wrapped (W)] on various quality attributes of camel meat during 18 days of refrigerated storage was investigated. The results showed that camel meat packed under vacuum displayed lower lipid oxidation and microbial load as depicted by lower thiobarbituric acid reactive substances (TBARS) and lower counts for different microorganisms, respectively, compared to samples packed under air and those which were wrapped. Redness (a*) values for the samples packed under vacuum were higher compared to other samples. Sensory evaluation of camel meat revealed that the vacuum packed samples received superior scores on odor, color and overall acceptability compared to other samples. Interestingly, the vacuum packed samples after day 14 of storage displayed lower degradation for all detected protein bands compared to other samples. Moreover, vacuum packed sample retained the hardness values (1070.05 g) while samples packed under air (597.0 g) and wrapped sample (567.02 g) showed lower hardness on day 14 of storage. Therefore, vacuum packaging was very effective in retarding lipid oxidation, microbial growth and protein degradation, as well as maintaining the sensory quality for the fresh camel meat.
KW - Camel meat
KW - Lipid oxidation
KW - Microbial count
KW - Sensory evaluation
KW - Vacuum packaging
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U2 - 10.1016/j.lwt.2016.04.022
DO - 10.1016/j.lwt.2016.04.022
M3 - Article
AN - SCOPUS:84964498703
SN - 0023-6438
VL - 72
SP - 55
EP - 62
JO - LWT
JF - LWT
ER -