Microbial dynamics and quality of goat meat under elevated CO2 in high-O2 modified atmosphere packaging during cold storage

초록

This study investigated the preservation of goat meat (18 days, 4 degrees C) using high-O-2 modified atmosphere packaging (MAP) (50 % O-2) with elevated CO2 levels (20 % (MAP1), 30 % (MAP2), and 40 % (MAP3)). MAP conditions were compared to atmospheric air packaging (CON) on goat meat microbial dynamics and quality. All MAPs significantly suppressed total viable count (TVC) growth (P < 0.05), extending shelf life, with MAP3 being the most effective. Notably, MAP3 altered microbial patterns differently from MAP1 and MAP2, i.e., increasing lactic acid bacteria (LAB) and H2S producing bacteria by Day 18. MAP3 provided the best flavor stability, with lower total volatile basic nitrogen (TVB-N) and lipid oxidation (TBARS) (P < 0.05). However, it accelerated protein oxidation, as indicated by increased protein carbonyls and decreased free thiols, leading to higher drip/cooking losses, and negatively impacting tenderness (P < 0.05). Color stability was maintained with 20-40 % CO2 due to 50 % O-2, as confirmed by sensory scores. Nevertheless, MAP3 increased yellowness and reduced redness by Day 18 (P < 0.05), indicating oxidative discoloration. Despite these changes, sensory evaluation showed no significant differences in overall likeness among MAP1, MAP2, and MAP3, with acceptability scores above 7.00 (P > 0.05). Principal component analysis (PCA) and Pearson correlation revealed that storage time had a greater impact on spoilage than packaging conditions, with strong correlations between microbial spoilage, oxidative changes, and sensory acceptability. MAP3 effectively inhibited microbial growth and lipid oxidation but accelerated protein oxidation, reducing meat texture. Further studies should investigate the optimization challenge between microbial suppression and the retardation of protein oxidation in packaged goat meat.

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