Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 May 10;11(10):1374.
doi: 10.3390/foods11101374.

Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs

Yongfang Chen  1 , Anthony Pius Bassey  1 , Yun Bai  1 , Shuang Teng  1 , Guanghong Zhou  1 , Keping Ye  1
Affiliations

Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs

Yongfang Chen et al. Foods. .

Abstract

This study aimed to compare the microbial diversity in meatballs with or without blown pack spoilage (BPS) to determine the cause of BPS and to assess the synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) to reduce the phenomenon of BPS. Results showed that the BPS group with a 2.26-fold larger volume and packaging containing 71.85% CO2 had Klebsiella spp. (46.05%) and Escherichia spp. (39.96%) as the dominant bacteria, which was different from the spoilage group. The results of isolation and identification of strains from the BPS group and their inoculation test confirmed that Klebsiella pneumoniae was the major strain-inducing BPS in meatballs due to its pack-swelling ability. SMF (5 mT) treatment combined with MAP (40%CO2 + 60%N2), which did not influence the sensory quality of meatballs, had a significant synergistic effect on preventing the increase in pack volume. Compared with the control group, this synergistic treatment effectively delayed bacterial growth, drop in pH, and the increase of TBARS. The findings of this study will provide further guidance for meatball manufacturers to adopt effective strategies to reduce the BPS of meatballs.

Keywords: Klebsiella pneumoniae; blown pack spoilage; meatballs; modified atmosphere packaging; static magnetic field.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The pack volumes of meatballs during the storage. The different lower cases (a,b) indicate significant differences between the spoilage (S) and BPS (B) groups (p < 0.05). The error bars are derived from the standard error of replicates (n = 3).
Figure 2
Figure 2
PCA loading plot (a) and bacterial diversity (b) between the spoilage (S) and BPS (B) meatballs. Every sample was analyzed in triplicate (n = 3).
Figure 3
Figure 3
Effects of different treatments on package volume (a), CO2 content (b), and the appearance of the package (c). The error bars derived from the standard error of replicates (n = 3).
Figure 4
Figure 4
Effects of different treatments on meatballs’ TVC (a), pH (b), TBARS (c), and TVB-N (d). The error bars are derived from the standard error of replicates (n = 3).
Figure 5
Figure 5
Effects of different treatments on the sensory perception of meatballs (n = 3).
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Reid R., Fanning S., Whyte P., Kerry J., Bolton D. An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals. Lett. Appl. Microbiol. 2017;64:177–181. doi: 10.1111/lam.12703. - DOI - PubMed
    1. Silva A.R., Paulo É.N., Sant’Ana A.S., Chaves R.D., Massaguer P.R. Involvement of Clostridium gasigenes and C. algidicarnis in “blown pack” spoilage of Brazilian vacuum-packed beef. Int. J. Food Microbiol. 2011;148:156–163. doi: 10.1016/j.ijfoodmicro.2011.05.016. - DOI - PubMed
    1. Broda D.M., Saul D.J., Lawson P.A., Bell R.G., Musgrave D.R. Clostridium gasigenes sp. nov., a psychrophile causing spoilage of vacuum-packed meat. Pt 1Int. J. Syst. Evol. Microbiol. 2000;50:107. doi: 10.1099/00207713-50-1-107. - DOI - PubMed
    1. Dainty R.H., Edwards R.A., Hibbard C.M. Spoilage of vacuum-packed beef by a clostridium sp. J. Sci. Food Agric. 1989;49:473–486. doi: 10.1002/jsfa.2740490410. - DOI
    1. Kalchayanand N., Ray B., Field R.A., Johnson M.C. Spoilage of vacuum-packaged refrigerated beef by Clostridium. J. Food Protect. 1989;52:424–426. doi: 10.4315/0362-028X-52.6.424. - DOI - PubMed

LinkOut - more resources