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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

CIE a* value in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. CIE, Commission Internationale de l’Eclairage; 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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f5-ajas-27-9-1336: CIE a* value in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. CIE, Commission Internationale de l’Eclairage; 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: Red color, determined with CIE a* value, in the sliced beef loin was influenced by packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.001) (Table 1). During storage, the a* value rapidly decreased (p<0.05) in the sliced beef stored under Ox-MAP, but little changed in the beef stored under VACP (Figure 5). Compared with the sliced beef stored under the other packaging systems, the beef stored under VACP had lower (p<0.05) a* value up to 3 d of storage and further storage to 14 d resulted in higher (p<0.05) a* value. From 7 d of storage, the sliced beef stored under VSP-MOMAP presented a higher a* value than the beef stored under both HOMAP, and VSP-HOMAP. Moreover, it had higher (p<0.05) a* value than the beef stored under MOMAP from10 d of storage. The sliced beef stored under VSP-HOMAP indicated a tendency to have higher a* value than the beef stored under HOMAP during storage. Lindahl (2011) also observed the deterioration of red color in the beef steak stored under HOMAP. In a previous study by Li et al. (2012), a similar finding of maintenance of red color in the sliced beef stored under VSP has been reported. In the stored fresh meat, the decrease of red color is caused by oxidation of oxymyoglobin to metmyoglobin and is elevated by lipid oxidation (Faustman et al., 2010). In the present study, higher O2 packaging accelerated the deterioration of red color in the sliced beef but VSP retarded the decrease of red color by O2 atmosphere. Thus, this result may be related with different developments of TBARS by packaging systems.


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)

CIE a* value in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. CIE, Commission Internationale de l’Eclairage; 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

f5-ajas-27-9-1336: CIE a* value in sliced Hanwoo (Korean cattle) beef loin in packaging systems for 14 d at 4°C. Data are presented as means±SD. CIE, Commission Internationale de l’Eclairage; 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: Red color, determined with CIE a* value, in the sliced beef loin was influenced by packaging system (p<0.001), storage time (p<0.001), and their interaction (p<0.001) (Table 1). During storage, the a* value rapidly decreased (p<0.05) in the sliced beef stored under Ox-MAP, but little changed in the beef stored under VACP (Figure 5). Compared with the sliced beef stored under the other packaging systems, the beef stored under VACP had lower (p<0.05) a* value up to 3 d of storage and further storage to 14 d resulted in higher (p<0.05) a* value. From 7 d of storage, the sliced beef stored under VSP-MOMAP presented a higher a* value than the beef stored under both HOMAP, and VSP-HOMAP. Moreover, it had higher (p<0.05) a* value than the beef stored under MOMAP from10 d of storage. The sliced beef stored under VSP-HOMAP indicated a tendency to have higher a* value than the beef stored under HOMAP during storage. Lindahl (2011) also observed the deterioration of red color in the beef steak stored under HOMAP. In a previous study by Li et al. (2012), a similar finding of maintenance of red color in the sliced beef stored under VSP has been reported. In the stored fresh meat, the decrease of red color is caused by oxidation of oxymyoglobin to metmyoglobin and is elevated by lipid oxidation (Faustman et al., 2010). In the present study, higher O2 packaging accelerated the deterioration of red color in the sliced beef but VSP retarded the decrease of red color by O2 atmosphere. Thus, this result may be related with different developments of TBARS by packaging systems.

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