Changes in the quality characteristics of vacuum-packaged carabeef during freezer storage
Date
6-1979
Abstract
The quality characteristics of vacuum-packaged carabeef held in the frozen state at different freezer temperatures were studied. Carabeef loin cuts and ground chucks were stored in vacuum-bags at -12.2C, -6.7C and at fluctuating temperature (-12.2C to 27C) for up to 6 months and were evaluated by microbiological, chemical and sensory methods at monthly intervals.
At both -12.2C and -6.7C, microbial populations of all samples were reduced considerably. The microbial populations consisted predominantly of the genera micrococcus, pseudomonas and bacillus. The genus micrococcus was highly predominant in all instances. On the other hand, the autolytic process as well as metabolic activities of the microorganisms that survived proceeded, resulting in increased production of basic by-products sufficient to cause quality deterioration. Likewise, production of rancidity by-products continued slowly at different rates, but were supposedly insufficient to alter flavor. Nevertheless, irrespective of changes in sensory properties, all carabeef samples were still acceptable until the end of the storage period.
After the first month of storage at fluctuating temperature (-12C to 27C), the microbial populations of all samples increased gradually, except coliform counts which continued to decrease until the end of the storage period. The growth of coliform organisms was probably suppressed by Lactobacillus organisms. The microbial populations were highly predominated by members of Lactobacillus, but the proportion of Pseudomonas organisms also continued to increase throughout the storage period. Spoilage ensued owing to the accumulation of acids and basic by-products. Production of rancidity by-products also proceeded slowly at different rates, but again, were possibly insufficient to alter flavor. Despite changes in sensory properties, all carabeef cuts and ground meat samples remained acceptable for up to 4 months of storage. At month 5 they became unacceptable on account of the strong fermented/putrid off-odors, slight greenish discoloration and slime formation on the surface.
Document Type
Master Thesis
Degree
Master of Science in Food Science
Major Course
Major in Food Science
College
Graduate School (GS)
Adviser/Committee Chair
Eduardo C. Sison
Co-adviser
Priscilla C. Sanchez
Committee Member
Renato R. Gonzalez
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 1979 F62 D38
Recommended Citation
Daulay, Djundjung, "Changes in the quality characteristics of vacuum-packaged carabeef during freezer storage" (1979). Graduate Student's Output. 3050.
https://www.ukdr.uplb.edu.ph/etd-grad/3050