Safety and quality assessment of roasted pork loin obtained BY COOK-CHILL system and packed in modified atmosphere

摘要

Roasted Pork Loin prepared with the cook-chill system under an aerobic and modified atmosphere packaging with 40%CO2/60%N-2 and two different storage temperatures (3 degrees C and 8 degrees C) were assessed for microbial load and meat quality parameters. Sampling was performed for microbiological, physical-chemical and sensory analysis and was carried out at predetermined time intervals: 0, 3, 6, 9, 13, 17, 20 and 27 days. Lactic acid bacteria constituted part of the microbiota, reaching 7 log (CFU/g) at the end of storage in MAP at 8 degrees C. Pseudomonas spp., moulds and yeasts occurred in higher counts in aerobic packaging samples. Thiobarbituric acid reactive substances showed higher levels in samples stored under aerobic packaging, reaching mean levels of 5.6 and 8.3 mg malondialdehyde/kg at 3 degrees C and 8 degrees C respectively. Total volatile basic nitrogen showed higher levels in samples stored at 8 degrees C in both packaging conditions. The shelf-life of Roasted Pork Loin was estimated at 5 days in aerobic packaging and at 20 days in modified atmosphere packaging when stored at 3 degrees C.