The Combination Effect of Rosemary Extract, Organic Acid Salts and Modified Atmosphere Packaging on the Storage Quality of Ready-to-Eat Hamburger Steak During Refrigerated Storage

摘要

This research was conducted to evaluate the combination effect of MAP and the addition of both rosemary extract and organic acids to the quality of Ready-to-Eat Hamburger steak during refrigerated storage. Two groups of Hamburger steak were prepared those are control and treatment groups. The Hamburger steaks of treatment group were added with rosemary extract (500 ppm), sodium acetate (3000 ppm) and calcium lactate (1500 ppm). Two MAP were used in this study, those are 0%O_2:30%CO_2:70%N_2 (30% CO_2-MAP) and 0%O_2:0%CO_2:100%N_2(100% N_2-MAP). The Hamburger steaks were stored at 5 °C for 14 d. The pH value of treated group was lower (P<0.05) compared to control group. The addition of rosemary and organic acid salts reduced (P<0.05) the aerobic and anaerobic bacterial counts both in 30% CO_2-MAP and 100% N_2-MAP. The 30% CO_2-MAP also showed more detaining ability to microbial growth compared to 100% N_2-MAP, more over 30% CO_2-MAP in combination with additives resulted lowest bacteria] counts during storage. The treated Hamburger steaks were darker (lower CIE L~*), lower in redness (CIE a~*) and higher in yellowness (CIE b*), and in contrast control Hamburger steak packed with 30% CO_2-MAP maintained highest redness during storage. The 30% CO_2-MAP decreased (P<0.05) lipid oxidation from 8 to 14 d of storage regardless the addition of additives. The use of 30% CO_2-MAP in combination with rosemary and organic acids can maintain and prolonged the self-life of Ready-to-Eat Hamburger steak during refrigerated storage.