Lipid Oxidation and Color Changes of Fresh Camel Meat Stored Under Different Atmosphere Packaging SystemsM Jouki* and N Khazaei
Young Researchers Club, Islamic Azad University, Shahr-e-qods Branch, Tehran, I.R. Iran, P.O. Box: 37515-374
- *Corresponding Author:
Young Researchers Club, Islamic Azad University
Shahr-e-qods Branch, Tehran, I. R. Iran
P.O. Box: 37515-374, India
E-mail: [email protected]
Received date: August 29, 2012; Accepted date: September 26, 2012; Published date: October 04, 2012
Citation: Jouki M, Khazaei N (2012) Lipid Oxidation and Color Changes of Fresh Camel Meat Stored Under Different Atmosphere Packaging Systems. J Food Process Technol 3:189. doi:10.4172/2157-7110.1000189
Copyright: © 2012 Jouki M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Lipid oxidation, color and sensory attributes of fresh camel meat stored at 4ÃÂC were affected by modified atmosphere packaging conditions (AP: Air packaging, VP: Vacuum packaging, MAP: 60% CO2+40% N2). The a* value were lower in samples packed under vacuum than in the other groups. Modified atmosphere packaging camel meat had no significantly (P<0.05) different TBARS value and the levels of TBARS were not positively correlated with storage time. Our study showed that even though oxidative rancidity (TBARS) increased with storage time in air-packaged samples, it did not result the deterioration of sensory quality until day 14. Sensory panel results were in general agreement with the physicochemical changes, suggesting that the MAP had a significant impact on the quality of refrigerated camel meat. Modified atmosphere packaging of fresh camel meat accompanied by refrigeration storage enhanced product shelf life for 21 days without undesirable and detrimental effects on its sensory acceptability.