Colour stability and lipid oxidation of beef longissimus lumborum under different packaging conditions

• Autorzy: Bonny D.S.S. , Li X. , Li Z. , Li M. , Du M. , Gao L. , Zhang D.
• Języki publikacji: EN

Abstrakty

EN

The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modifi ed atmosphere packaging (MAP, 80% O2 , 20% CO2 ). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour stability, lipid oxidation and their correlation were determined. Beef under vacuum packaging showed higher a* values on 7, 14, and 21 days of ageing and lower L* values on 14 and 21 days of ageing than beef in MAP (p<0.05). Lower a* values were observed in the samples packed in MAP, then displayed compared to samples packed in vacuum, then displayed after 21 days of ageing time on day 2, 4 and 6 of the display period (p<0.05). Thiobarbituric acid reactive substances (TBARS) increased signifi cantly in MAP compared to vacuum during 7, 14, and 21 days of ageing (p<0.05). An increase of TBARS was also observed during display after 14 and 21 days of ageing in samples packed in MAP, then displayed. Furthermore, a significant difference (p<0.05) was observed between samples packed in MAP and vacuum in peroxide value on 14 days of ageing. Lipid oxidation was observed mainly in the samples packed in MAP compared to vacuum, and positively correlated with results on colour stability.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 4
• Opis fizyczny: p.275-281,ref.

Twórcy

autor

Bonny D.S.S.

• Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China

autor

Li X.

• Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China

autor

Li Z.

• Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China

autor

Li M.

• Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China

autor

Du M.

• Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China

autor

Gao L.

• Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China

autor

Zhang D.

• Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China

Bibliografia

• 1. Akoh C.C., Min D.B., Food Lipids: Chemistry, Nutrition and Biotechnology. 2008. Lipid Oxidation of Muscle Food, Third edn. CRC Press, Taylor and Francis Group, pp. 322–347.
• 2. AMSA, Meat color measurement guidelines. 2012, Champaign, Illinois USA: American Meat Sciences Association.
• 3. Beriain M.J., Goñi M.V., Indurain G., Sarriés M.V., Insausti K., Predicting longissimus dorsi myoglobin oxidation in aged beef based on early post mortem colour measurements on the carcass as a colour stability index. Meat Sci., 2009, 81, 439–445.
• 4. Botsoglou N.A., Fletouris D.J., Papageorgious G.E., Vassilopoulos V.N., Mantis A.J., Trakatellis A.G., Rapid, sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food and feedstuff sample. J. Agric. Food Chem., 1994, 42, 1931–1937.
• 5. Cachaldora A., García G., Lorenzo J.M., García-Fontán M.C., Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage. Meat Sci., 2013, 93,220–225.
• 6. Esmer O.K., Irkin R., Degirmencioglu N., Degirmencioglu A., The effects of modifi ed atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat Sci., 2011, 88, 221–226.
• 7. Faustman C., Sun Q., Mancini R., Suman S.P., Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci., 2010, 86, 86–94.
• 8. Ferioli F., Caboni M.F., Dutta P.C., Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere. Meat Sci., 2008, 80, 681–685.
• 9. Gheisari H., Eskandari M., Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage. Vet. Arhiv., 2013, 83, 551–562.
• 10. Hęś M., Protein-lipid interactions in different meat systems in the presence of natural antioxidants – a review. Pol. J. Food Nutr. Sci., 2017, 67, 5–17.
• 11. Insausti K., Beriain M.J., Purroy A., Alberti P., Lizaso L., Hernandez B., Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Sci., 1999, 53, 241–249.
• 12. Jakobsen M., Bertelsen G., Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modifi ed atmosphere composition. Meat Sci., 2000, 54, 49–57.
• 13. Jeong J.Y., Claus J.R., Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum. Meat Sci., 2011, 87, 1–6.
• 14. Kang S. M., Kang G., Seong P-N., Park B., Cho S., Evaluation of various packaging systems on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean Cattle) beef loin during chill storage. Asian-Aust. J. Anim. Sci., 2014, 27, 1336–1344.
• 15. Kim D.S., Song Y.R., Lee S-J., Lee J.K., Lee K.S., Effects of gas composition in the modifi ed atmosphere packaging on the shelflife of longissimus dorsi of Korean native black pigs-duroc crossbred during refrigerated storage. Asian-Aust. J. Anim. Sci., 2014, 27, 1157–1163.
• 16. Kim Y. H., Huff-Lonergan E., Sebranek J.G., Lonergan S.M., High-oxygen modifi ed atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Sci., 2010, 85, 759–767.
• 17. Li X., Babol J., Bredie W.L., Nielsen B., Tománková J., Lundström K., A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Sci., 2014, 97, 433–442.
• 18. Li X., Lindahl G., Zamaratskaia G., Lundström K., Infl uence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modifi ed atmosphere packaging. Meat Sci., 2012, 92, 604–609.
• 19. Li Y., Liu S., Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations. J. Sci. Food Agric., 2012, 92, 719–726.
• 20. Lindahl G., Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modifi ed atmosphere. Meat Sci., 2011, 87, 428–435.
• 21. Mancini R. A., Hunt M.C., Current research in meat color. Meat Sci., 2005, 71, 100–121.
• 22. Marcos B., Aymerich T., Guardia M.D., Garriga M., Method in assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages. Meat Sci., 2007, 76, 46–53.
• 23. Nam K.C., Ahn D.U., Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast. Meat Sci., 2003, 63, 389–395.
• 24. Nollet L. M. L., Toldra F., Handbook of Processed Meats and Poultry Analysis. 2009. Determination of Oxidation, CRC Press. Taylor & Francis Group, pp. 141–157.
• 25. O’Sullivan M.G., Byrne D.V., Martens H., Gidskehaug L.H., Evaluation of pork colour : prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat Sci., 2003, 65, 909–918.
• 26. Olsen E., Vogt G., Ekeberg D., Sandbakk M., Petterson J., Nilsson A., Analysis of the early stages of lipid oxidation in freezestored pork back fat and mechanically recovered poultry meat. J. Agri. Food Chem., 2005, 53, 338–348.
• 27. Shantha N.C., Decker E.A., Rapid, sensitive iron-based spectrophotometric methods for determination of peroxide values of food lipids. J. Am. Oil Chem. Soc., 1994, 77, 421–424.
• 28. Soyer A., Ozalp B., Dalmıs U., Bilgin V., Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem., 2010, 120, 1025–1030.
• 29. Strydom P.E., Hope-Jones M., Evaluation of three vacuum packaging methods for retail beef loin cuts. Meat Sci., 2014, 98, 689–694.
• 30. Vitale M., Pérez-Juan M., Lloret E., Arnau J., Realini, C. E. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Sci., 2014, 96, 270–277.
• 31. Zakrys P.I., Hogan S.A., O’Sullivan M.G., Allen P., Kerry J.P., Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modifi ed atmosphere. Meat Sci., 2008, 79, 648–655.
• 32. Zakrys-Waliwander P.I., O’Sullivan M.G., Walsh H., Allen P., Kerry J.P., Sensory comparison of commercial low and high oxygen modifi ed atmosphere packed sirloin beef steaks. Meat Sci., 2011, 88, 198–202.

Identyfikatory

DOI

10.1515/pjfns-2017-0016