The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage

Abstract

The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5°C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) and 100% N2-MAP (p<0.05). The 30% CO2-MAP was more effective to suppress the microbial growth than 100% N2-MAP, moreover the 30% CO2-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE L* and CIE a*, and higher CIE b* than those with no additive mixture. The 30% CO2-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% CO2-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.

Keywords

• Rosemary Extract
• Calcium Lactate
• Sodium Acetate
• Modified Atmosphere Packaging
• Pre-cooked Hamburger Patties
• Refrigerated Storage