Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/261
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dc.contributor.advisorLalou, Sofiaen_US
dc.contributor.authorKichukova, Tamaraen_US
dc.date.accessioned2019-09-28T14:16:05Z-
dc.date.available2019-09-28T14:16:05Z-
dc.date.issued2019-08-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/261-
dc.descriptionMSc in New Food Product and Business Developmenten_US
dc.descriptionIncludes bibliographical references, illustrations and charts.en_US
dc.description.abstractThe combined effect of marination with pomegranate juice and packaging on the physico-chemical, technological and microbiological properties throughout storage (12 days at 4 °C) of fresh pork meat were investigated. Three types of packaging conditions were applied: overwrap, vacuum and modified atmosphere packaging (MAP) (65% 0. 25% CO2, 10% N). A total of six types of samples were examined, including: reference air (RA), reference vacuum (RV), reference map (RM), pomegranate air (PA), pomegranate vacuum (PV) and pomegranate map (PM). The total viable count (TVC). Pseudomonads spp. Lactic Acid Bacteria (LAB) and Enterobacteriaceae have shown reduced counts, pinpointing the ability of the pomegranate juice to increase the shelf life of the pork meat. Additionally, the pH was decreased after marination and although the pH increased throughout storage, it was lower than the pH of the control samples during the entire storage period. The antioxidant activity and total phenolic content of the marinated samples were largely increased and have shown significant differences from the control samples. Color measurements have shown satisfactory results in terms of better preservation; however, the obtained color might not be suitable for the eye of the consumer. Moreover, cooking loss has increased among marinated samples compared to the control ones. The mechanical properties of the meat samples were evaluated by the use of Texture Analyzer. Last but not least, the microbial composition of all samples was investigated and microbial populations were successfully detected by the use of novel technologies. Based on the findings it can be concluded that the use of pomegranate juice as marinade, to pork meat has shown beneficial effects. These findings are of great importance for the meat industry since the combined effect of marination and packaging increased the shelf life of pork meat to a great extent.en_US
dc.formatHard coveren_US
dc.format.extent78 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectMarinationen_US
dc.subjectPomegranate juiceen_US
dc.subjectPork meaten_US
dc.subjectPackaging conditionsen_US
dc.subject.lcshAcademic thesesen_US
dc.subject.lcshCooking (Pomegranates)en_US
dc.subject.lcshPork industry and tradeen_US
dc.subject.lcshAntioxidantsen_US
dc.subject.lcshFood - Shelf-life datingen_US
dc.subject.lcshFood - Packagingen_US
dc.subject.lcshMeat - Preservationen_US
dc.subject.otherPerrotis College - Theses - 2019en_US
dc.subject.otherNew food product and business development. Perrotis Collegeen_US
dc.titleThe combined effect of pomegranate juice and packaging on the shelf life of pork meaten_US
dc.typeThesisen_US
local.description.statusNot publisheden_US
local.repository'George and Charlotte Draper' Information and Media Huben_US
Appears in Collections:Theses

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