alexa Meatloaf with Semi-dry Vegetables: A Study of Processing and Preservation
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Meatloaf with Semi-dry Vegetables: A Study of Processing and Preservation

Incoronato AL, Conte A, Gammariello D and Del Nobile MA*

Service Center for Applied Research, University of Foggia, via Napoli, 25-71122 Foggia, Italy

*Corresponding Author:
Matteo Alessandro Del Nobile
Service Center for Applied Research
University of Foggia, via Napoli, 25–71122 Foggia, Italy
Tel: +39 0881 589 242
E-mail: [email protected]

Received Date: July 07, 2015; Accepted Date: July 28, 2015; Published Date: August 04, 2015

Citation: Incoronato AL, Conte A, Gammariello D, Del Nobile MA(2015) Meatloaf with Semi-dry Vegetables: A Study of Processing and Preservation. J Food Process Technol 6:470.doi: 10.4172/2157-7110.1000470

Copyright: © 2015 Incoronato AL, 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.

Abstract

This study evaluated the synergic effects of MAP, essential oils (nutmeg and laurel) and Na-lactate on shelf-life extension of a ready-to-cook fresh meal based on meatloaf and semi-dried vegetables. Microbial and sensory qualities, pH and gas composition were assessed during the storage at 4°C. Surface treatments of meat with Na-lactate solution alone or combined with the essential oils, under MAP, increased the shelf life to more than 5 and 7 days, respectively, compared to the control that remained acceptable for about 2 days. Both treatments were effective in suppressing spoilage bacteria, maintaining good surface color and preventing development of off-odor.

Practical application: The current work represents an interesting study to develop new convenience food based on meat and vegetables with proper shelf life. The technology to realize the product was presented and some simple preservation strategies able to prolong the shelf life are also proposed. Both microbial and sensory quality were taken into account during storage, thus giving more detailed information on main quality factors that are responsible for product acceptability.

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