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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

Carbonyl content 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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f4-ajas-27-9-1336: Carbonyl content 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: Packaging system (p<0.01), storage time (p<0.001), and their interaction (p<0.05) had significant effects on the carbonyl content, measured as an index of protein oxidation, in the sliced beef loin (Table 1). Carbonyl content increased (p<0.05) in the sliced beef stored under all packaging systems during storage (Figure 4). In our results, the sliced beef stored under VACP, MOMAP, and VSP-MOMAP showed a tendency to have lower carbonyl content compared with the beef stored under HOMAP for 14 d. However, at only d 7 of storage, there were significant (p<0.05) differences in carbonyl content among the storage systems. The generation of protein carbonyls in the meat products is initiated and accelerated by lipid oxidation (Butterfield and Stadtman, 1997; Xiong, 2000). To explain in more detail, following the creation of radicals from protein or amino acids (arginine, cysteine, histidine, lysine, methionine, proline, serine, tryptophan, and valine) by attack of hydroxyl radicals (·OH) produced during the oxidation process of unsaturated fatty acids, a peroxy radical product is created by reaction with former radicals and oxygen and then finally develops carbonyls through further oxidative processes with reactive oxygen species or metal ions. Thus, a rapid increase in lipid oxidation by higher O2 packaging may promote the generation of carbonyls and this increase in carbonyl content with lipid oxidation appeared at d 7 of storage in our study. This is supported by a previous study of Lund et al. (2007a) who reported that beef patties stored under HOMAP had higher carbonyl and TBARS contents at 6 d compared with the patties stored under 100% N2-MAP. Furthermore, our result at d 14 of storage is similar with another finding of Lund et al. (2007b) who reported that the carbonyl content was not different between sliced meat stored under either HOMAP and VSP at d 14. They explained that this phenomenon is because of the advanced reaction of carbonyls. According to Xiong and Decker (1995), carbonyls cause the cross-linking of proteins, resulting in aggregation, polymerization, and insolubilization, via formation of Schiff base with free amino acids. Our result may be due to their proven mechanism and is also supported by a study of Lund et al. (2007b) who observed higher protein cross-linkage in HOMAP compared with VSP.


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)

Carbonyl content 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

f4-ajas-27-9-1336: Carbonyl content 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: Packaging system (p<0.01), storage time (p<0.001), and their interaction (p<0.05) had significant effects on the carbonyl content, measured as an index of protein oxidation, in the sliced beef loin (Table 1). Carbonyl content increased (p<0.05) in the sliced beef stored under all packaging systems during storage (Figure 4). In our results, the sliced beef stored under VACP, MOMAP, and VSP-MOMAP showed a tendency to have lower carbonyl content compared with the beef stored under HOMAP for 14 d. However, at only d 7 of storage, there were significant (p<0.05) differences in carbonyl content among the storage systems. The generation of protein carbonyls in the meat products is initiated and accelerated by lipid oxidation (Butterfield and Stadtman, 1997; Xiong, 2000). To explain in more detail, following the creation of radicals from protein or amino acids (arginine, cysteine, histidine, lysine, methionine, proline, serine, tryptophan, and valine) by attack of hydroxyl radicals (·OH) produced during the oxidation process of unsaturated fatty acids, a peroxy radical product is created by reaction with former radicals and oxygen and then finally develops carbonyls through further oxidative processes with reactive oxygen species or metal ions. Thus, a rapid increase in lipid oxidation by higher O2 packaging may promote the generation of carbonyls and this increase in carbonyl content with lipid oxidation appeared at d 7 of storage in our study. This is supported by a previous study of Lund et al. (2007a) who reported that beef patties stored under HOMAP had higher carbonyl and TBARS contents at 6 d compared with the patties stored under 100% N2-MAP. Furthermore, our result at d 14 of storage is similar with another finding of Lund et al. (2007b) who reported that the carbonyl content was not different between sliced meat stored under either HOMAP and VSP at d 14. They explained that this phenomenon is because of the advanced reaction of carbonyls. According to Xiong and Decker (1995), carbonyls cause the cross-linking of proteins, resulting in aggregation, polymerization, and insolubilization, via formation of Schiff base with free amino acids. Our result may be due to their proven mechanism and is also supported by a study of Lund et al. (2007b) who observed higher protein cross-linkage in HOMAP compared with VSP.

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