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

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