Ioannis K Karabagias*

Laboratory of Food Chemistry, Department of Chemistry University of Ioannina, Ioannina, Greece

*Corresponding Author: Ioannis K Karabagias, Laboratory of Food Chemistry, Department of Chemistry University of Ioannina, Ioannina, Greece.

Received: June 23, 2018; Published: July 13, 2018

Citation: Ioannis K Karabagias. “Investigation of Yeast and Mould Growth Rate in Chopped Lamb Meat Packaged Under Different Systems during Refrigerated Storage”. Acta Scientific Nutritional Health 2.8 (2018).

Abstract

  The objective of the present study was to investigate the growth rate of yeast and mould in chopped lamb meat packaged in air, modified atmosphere packaging (MAP) of two different gas mixtures (CO₂/N₂), air packaging with essential oils: thyme oil 0.1% (v/w), air packaging with thyme oil 0.3% (v/w), air packaging with oregano oil 0.1% (v/w) and air packaging with oregano oil 0.3% (v/w) during meat storage under refrigeration for a period of 25 days. Results showed that the growth rate of yeast and mould was high in air packaging. The upper microbiological limit for yeast and mould was considered that of 5 log CFU/g. The most pronounced effects were recorded for the MAP packaging, followed by those of oregano and thyme. MAP alone or in combination with essential oils is proposed as an innovative packaging technology for the yeast and mould control in raw lamb meat.

Keywords: Yeast; Mould; Lamb Meat

Copyright: © 2018 Ioannis K Karabagias. 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.