The Influence Of Concentrations Of Carbon Dioxide And Residual Oxygen On The Growth Of Meat Spoilage Moulds

Sammendrag

This study examined the effect of different concentrations of Carbon
Dioxide (CO2) and residual Oxygen (O2) on the growth of specific
spoilage moulds (Penicillium solitum, Penicillium nordicum and
Aspergillus proliferans) isolated from dried, cured meat products.
The objective was to assess whether residual oxygen concentrations
commonly found in vacuum or modified atmosphere packed
products allow for the growth of typical spoilage moulds and whether
the addition of CO2 would inhibit this growth. The three mould
species were examined by plate assays. Results showed that even
residual O2 concentration of 0.05% allowed for growth of Penicillium
solitum and Penicillium nordicum while Aspergillus proliferans grew
at 0.25% O2. The incorporation of an O2 absorber in the package
completely inhibited the growth of all three species. The addition of
CO2 in the packages significantly decreased the growth of all three
species, although higher concentrations were needed to inhibit the
growth of P solitum (80%) than for P. nordicum (60%) and A. proliferans
(40-50%). In conclusion, this study illustrates the importance
of controlling residual O2 concentrations to reduce the risk of mould
growth as well as the possibility to inhibit mould growth using CO2 as
a protective packaging gas.

Les publikasjonen her:

DOI : doi.org/10.24966/FSN-1076/1000...
NVA : hdl.handle.net/11250/2722360