دورية أكاديمية
Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics
| العنوان: | Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics |
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| المؤلفون: | Eftichia Kritsi, Georgia Ladika, Natalia A. Stavropoulou, Marianna Oikonomakou, Alexandros-George Ioannou, Paris Christodoulou, Spyridon J. Konteles, Dionisis Cavouras, Vassilia J. Sinanoglou |
| المصدر: | Foods, Vol 13, Iss 7, p 1017 (2024) |
| بيانات النشر: | MDPI AG, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | pastourma, image analysis, color, texture, attenuated total reflection–Fourier-transform infrared spectroscopy, microbiological analysis, Chemical technology, TP1-1185 |
| الوصف: | Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection–Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra’s interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 13071017 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/13/7/1017; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods13071017 |
| URL الوصول: | https://doaj.org/article/32661e63b8834a91b792872bb7558c56 |
| رقم الأكسشن: | edsdoj.32661e63b8834a91b792872bb7558c56 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13071017 23048158 |
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| DOI: | 10.3390/foods13071017 |