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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.

Kang SM, Kang G, Seong PN, Park B, Cho S - Asian-australas. J. Anim. Sci. (2014)

Bottom Line: Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef.Red color (a*) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef.However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef.

View Article: PubMed Central - PubMed

ABSTRACT
The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% O2/20% CO2/0% N2, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at 4°C for 14 d. Higher (p<0.05) superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05) in VSP-MOMAP beef than in HOMAP beef. Red color (a*) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.

No MeSH data available.


Related in: MedlinePlus

Antioxidant enzyme activity in sliced Hanwoo (Korean cattle) beef loin in various packaging systems for 14 d at 4°C. Data are presented as means±SD. GPx, glutathione peroxidase; SOD, superoxide dismutase; VACP, vacuum packaging; MOMAP, medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2) alone; VSP-MOMAP, MOMAP combined with vacuum skin packaging; HOMAP, high oxygen-MAP (80% O2/20% CO2/0% N2) alone; VSP-HOMAP, HOMAP combined with VSP; SD, standard deviation.
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f1-ajas-27-9-1336: Antioxidant enzyme activity in sliced Hanwoo (Korean cattle) beef loin in various packaging systems for 14 d at 4°C. Data are presented as means±SD. GPx, glutathione peroxidase; SOD, superoxide dismutase; VACP, vacuum packaging; MOMAP, medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2) alone; VSP-MOMAP, MOMAP combined with vacuum skin packaging; HOMAP, high oxygen-MAP (80% O2/20% CO2/0% N2) alone; VSP-HOMAP, HOMAP combined with VSP; SD, standard deviation.

Mentions: Packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.05) had significant effects on the catalase activity in the sliced Hanwoo beef loin (Table 1). During 14 d of storage, a decrease (p<0.05) in catalase activity was observed in the sliced beef stored under VACP, MOMAP, and VSP-MOMAP (Figure 1). The sliced beef stored under VACP had higher (p<0.05) catalase activity compared with the beef stored under MOMAP, VSP-MOMAP, HOMAP, and VSP-MAP for 14 d of storage. However, there were not significant differences for catalase activity by both O2 concentration in MAP and combination with VSP. Whereas, the activities of GPx and SOD in the stored-sliced beef were influenced by both packaging system (p<0.05 and p = 0.001) and storage time (p<0.001), there were no significant (p>0.05) effects due to their interaction (Table 1). The activity of GPx decreased (p<0.05) in the sliced beef stored under MOMAP, VSP-MOMAP, and HOMAP during storage (Figure 1). At d 14, the sliced beef stored under VACP had higher (p<0.05) GPx activity than the beef stored under HOMAP. A decrease (p<0.05) in SOD activity was indicated in the sliced beef stored under all packaging systems (Figure 1). Compared with the other packaging systems, the sliced beef stored under VACP had higher (p<0.05) SOD activity at d 14. At the same storage time, the sliced beef stored under both MOMAP and VSP-MOMAP had higher (p<0.05) SOD activity compared with the beef stored under both HOMAP and VSP-HOMAP. But combination with VSP did not influence GPx and SOD activities in the sliced beef at d 14 of storage. These results imply that higher O2 atmosphere in a packaging system decreased the activities of antioxidant enzymes in the stored-sliced beef. Previously, Kang et al. (2012) reported a similar finding which the activity of some antioxidant enzyme in the chopped beef was decreased by an increase in O2 concentration in MAP for 8 d. This phenomenon may be partially due to decomposed or denatured antioxidant enzymes by oxidation promoted by exposure to higher O2 atmosphere.


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.

Kang SM, Kang G, Seong PN, Park B, Cho S - Asian-australas. J. Anim. Sci. (2014)

Antioxidant enzyme activity in sliced Hanwoo (Korean cattle) beef loin in various packaging systems for 14 d at 4°C. Data are presented as means±SD. GPx, glutathione peroxidase; SOD, superoxide dismutase; VACP, vacuum packaging; MOMAP, medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2) alone; VSP-MOMAP, MOMAP combined with vacuum skin packaging; HOMAP, high oxygen-MAP (80% O2/20% CO2/0% N2) alone; VSP-HOMAP, HOMAP combined with VSP; SD, standard deviation.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4150201&req=5

f1-ajas-27-9-1336: Antioxidant enzyme activity in sliced Hanwoo (Korean cattle) beef loin in various packaging systems for 14 d at 4°C. Data are presented as means±SD. GPx, glutathione peroxidase; SOD, superoxide dismutase; VACP, vacuum packaging; MOMAP, medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2) alone; VSP-MOMAP, MOMAP combined with vacuum skin packaging; HOMAP, high oxygen-MAP (80% O2/20% CO2/0% N2) alone; VSP-HOMAP, HOMAP combined with VSP; SD, standard deviation.
Mentions: Packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.05) had significant effects on the catalase activity in the sliced Hanwoo beef loin (Table 1). During 14 d of storage, a decrease (p<0.05) in catalase activity was observed in the sliced beef stored under VACP, MOMAP, and VSP-MOMAP (Figure 1). The sliced beef stored under VACP had higher (p<0.05) catalase activity compared with the beef stored under MOMAP, VSP-MOMAP, HOMAP, and VSP-MAP for 14 d of storage. However, there were not significant differences for catalase activity by both O2 concentration in MAP and combination with VSP. Whereas, the activities of GPx and SOD in the stored-sliced beef were influenced by both packaging system (p<0.05 and p = 0.001) and storage time (p<0.001), there were no significant (p>0.05) effects due to their interaction (Table 1). The activity of GPx decreased (p<0.05) in the sliced beef stored under MOMAP, VSP-MOMAP, and HOMAP during storage (Figure 1). At d 14, the sliced beef stored under VACP had higher (p<0.05) GPx activity than the beef stored under HOMAP. A decrease (p<0.05) in SOD activity was indicated in the sliced beef stored under all packaging systems (Figure 1). Compared with the other packaging systems, the sliced beef stored under VACP had higher (p<0.05) SOD activity at d 14. At the same storage time, the sliced beef stored under both MOMAP and VSP-MOMAP had higher (p<0.05) SOD activity compared with the beef stored under both HOMAP and VSP-HOMAP. But combination with VSP did not influence GPx and SOD activities in the sliced beef at d 14 of storage. These results imply that higher O2 atmosphere in a packaging system decreased the activities of antioxidant enzymes in the stored-sliced beef. Previously, Kang et al. (2012) reported a similar finding which the activity of some antioxidant enzyme in the chopped beef was decreased by an increase in O2 concentration in MAP for 8 d. This phenomenon may be partially due to decomposed or denatured antioxidant enzymes by oxidation promoted by exposure to higher O2 atmosphere.

Bottom Line: Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef.Red color (a*) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef.However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef.

View Article: PubMed Central - PubMed

ABSTRACT
The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% O2/20% CO2/0% N2, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at 4°C for 14 d. Higher (p<0.05) superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05) in VSP-MOMAP beef than in HOMAP beef. Red color (a*) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.

No MeSH data available.


Related in: MedlinePlus