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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

Total reducing ability (TRA) in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. 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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f2-ajas-27-9-1336: Total reducing ability (TRA) in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. 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: There were significant effects of packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.001) on the TRA in the sliced beef loin (Table 1). A decrease (p<0.05) in TRA was found in the sliced beef stored under all packaging systems during storage (Figure 2). The sliced beef stored under VACP had higher (p<0.05) TRA than the beef stored under the other packaging systems for 14 d of storage. Combination with O2-MAP and VSP gave a tendency to maintain higher TRA in the stored-sliced beef than O2-MAP alone. However, the sliced beef stored under VSP-MOMAP had higher (p<0.05) TRA than the beef stored under HOMAP from 7 d and indicated higher (p<0.05) TRA than the beef stored under VSP-HOMAP at d 14. Liu et al. (2014) reported similar results where the beef steak stored under VACP or carbon monoxide-MAP had higher TRA compared with the steak stored under HOMAP for 14 d. The decreased TRA in the higher O2 packaging system may be due to consumption of reducing components for oxymyoglobin stabilization (Seyfert et al., 2007) or destruction of endogenous antioxidants, such as vitamins, thiols, polyamines, and peptides, by oxidation process (Decker et al., 2000; Clausen et al., 2009).


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)

Total reducing ability (TRA) in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. 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

f2-ajas-27-9-1336: Total reducing ability (TRA) in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. 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: There were significant effects of packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.001) on the TRA in the sliced beef loin (Table 1). A decrease (p<0.05) in TRA was found in the sliced beef stored under all packaging systems during storage (Figure 2). The sliced beef stored under VACP had higher (p<0.05) TRA than the beef stored under the other packaging systems for 14 d of storage. Combination with O2-MAP and VSP gave a tendency to maintain higher TRA in the stored-sliced beef than O2-MAP alone. However, the sliced beef stored under VSP-MOMAP had higher (p<0.05) TRA than the beef stored under HOMAP from 7 d and indicated higher (p<0.05) TRA than the beef stored under VSP-HOMAP at d 14. Liu et al. (2014) reported similar results where the beef steak stored under VACP or carbon monoxide-MAP had higher TRA compared with the steak stored under HOMAP for 14 d. The decreased TRA in the higher O2 packaging system may be due to consumption of reducing components for oxymyoglobin stabilization (Seyfert et al., 2007) or destruction of endogenous antioxidants, such as vitamins, thiols, polyamines, and peptides, by oxidation process (Decker et al., 2000; Clausen et al., 2009).

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