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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

TBARS content in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. TBARS, 2-thiobarbituric acid reactive substances; 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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f3-ajas-27-9-1336: TBARS content in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. TBARS, 2-thiobarbituric acid reactive substances; 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: In the sliced beef loin, packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.001) had significant effects on TBARS content (Table 1). During storage, a sharp increase (p<0.05) in TBARS content was observed in the sliced beef stored under all packaging systems (Figure 3). The sliced beef stored under VACP maintained lower (p<0.05) TBARS content for 14 d of storage compared with the beef stored under the other packaging systems. From 7 d, the sliced beef stored under MOMAP, VSP-MOMAP, and VSP-HOMAP had lower (p<0.05) TBARS content than the beef stored under HOMAP. This result is in agreement with a report of O’Grady et al. (2000) who found that a higher O2 packaging system increased the TBARS content in the minced beef for 10 d. In addition, Franco et al. (2012) also reported that the beef steak stored under VACP had lower TBARS content for 10 d compared with the steak stored under HOMAP. In the present study, packaging together with VSP delayed the development of TBARS in the sliced beef stored under O2 atmosphere packaging. This could be attributed to the fact that VSP blocked the direct exposure of beef to 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)

TBARS content in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. TBARS, 2-thiobarbituric acid reactive substances; 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

f3-ajas-27-9-1336: TBARS content in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. TBARS, 2-thiobarbituric acid reactive substances; 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: In the sliced beef loin, packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.001) had significant effects on TBARS content (Table 1). During storage, a sharp increase (p<0.05) in TBARS content was observed in the sliced beef stored under all packaging systems (Figure 3). The sliced beef stored under VACP maintained lower (p<0.05) TBARS content for 14 d of storage compared with the beef stored under the other packaging systems. From 7 d, the sliced beef stored under MOMAP, VSP-MOMAP, and VSP-HOMAP had lower (p<0.05) TBARS content than the beef stored under HOMAP. This result is in agreement with a report of O’Grady et al. (2000) who found that a higher O2 packaging system increased the TBARS content in the minced beef for 10 d. In addition, Franco et al. (2012) also reported that the beef steak stored under VACP had lower TBARS content for 10 d compared with the steak stored under HOMAP. In the present study, packaging together with VSP delayed the development of TBARS in the sliced beef stored under O2 atmosphere packaging. This could be attributed to the fact that VSP blocked the direct exposure of beef to 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