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Ready-to-cook fresh meal: study for shelf life prolongation

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Abstract

In this study, to preserve the quality of a fresh meal based on a mix of meatballs and semi-dry vegetables, two main strategies were combined: during process the meat before grinding was dipped in sodium lactate and during packaging different modified atmospheres were applied (30:70 CO2:N2, 70:30 CO2:O2, 5:5:90 O2:CO2:N2). The parameters monitored during the storage at 4 °C were the headspace gas composition, the microbial loads (Total viable count, Pseudomonas spp., lactic acid bacteria and Enterobacteriaceae), the pH and the sensory quality. Overall, the results indicate that the sodium lactate acted in synergy with MAP improving above all the microbial quality. A significant shelf life prolongation was obtained with 30 % CO2 in the package, corresponding to a 168 % shelf life increase compared to the control sample in air.

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Acknowledgments

This work was financially supported by Ministero dell’Economia e delle Finanze, Ministero dell’Istruzione, dell’Università e della Ricerca Scientifica e Tecnologica e l’Assessorato Bilancio e Programmazione Regione Puglia by the programme PON 01_01409 – Innovazione di processo e di prodotto per incrementare i profili di sicurezza e per diversificare la gamma dei prodotti (freschi e stagionati) a base di carne suina (SAFEMEAT).

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  1. Services Center of Applied Research, University of Foggia, via Napoli, 25, 71122, Foggia, Italy

    A. L. Incoronato, D. Gammariello, A. Conte & M. A. Del Nobile

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  1. A. L. Incoronato
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  2. D. Gammariello
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  3. A. Conte
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  4. M. A. Del Nobile
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Correspondence to M. A. Del Nobile.

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Incoronato, A.L., Gammariello, D., Conte, A. et al. Ready-to-cook fresh meal: study for shelf life prolongation. J Food Sci Technol 53, 990–995 (2016). https://doi.org/10.1007/s13197-015-2136-1

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  • DOI: https://doi.org/10.1007/s13197-015-2136-1

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