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4/2017 vol. 67
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Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions
Dadji Stéphane Serge Bonny
,
 
Xin Li
,
 
Zheng Li
,
 
Meng Li
,
 
Manting Du
,
 
Lingling Gao
,
 
Dequan Zhang
 
 
 
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Publication date: 2017-12-31
 
 
Pol. J. Food Nutr. Sci. 2017;67(4):275-281
DOI: https://doi.org/10.1515/pjfns-2017-0016
 
 
Article (PDF)
References (32) Citations (4)
 
KEYWORDS
beef
vacuum
modified atmosphere packaging
colour
lipid oxidation
 
ABSTRACT
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 modified 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 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 significantly 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, 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 samples packed in MAP compared to vacuum, and positively correlated with results on colour stability.
 
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CITATIONS (4):
1.
Impact of myoglobin oxygenation level on color stability of frozen beef steaks
Morgan Henriott, Nicolas Herrera, Felipe Ribeiro, Kellen Hart, Nicolas Bland, Chris Calkins
Journal of Animal Science
 
CrossRef
 
 
2.
Research Note: Effect of packaging atmosphere on the fatty acid profile of intramuscular, subcutaneous fat, and odor of goose meat
Agnieszka Orkusz, Monika Michalczuk
Poultry Science
 
CrossRef
 
 
3.
Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef
Muhammet Aksu, Emre Turan
Journal of Food Science and Technology
 
CrossRef
 
 
4.
Oxidative Stability and Quality Parameters of Veal During Ageing
Polak Lušnic, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak
Polish Journal of Food and Nutrition Sciences
 
CrossRef
 
 
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