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.
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.
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
Mentions: Significant effects of packaging system (p<0.01), storage time (p<0.001), and their interaction (p<0.05) on the nonheme iron content were found in the sliced beef loin (Table 1). Nonheme iron content increased (p<0.05) in the sliced beef stored under all packaging systems at d 14 of storage (Figure 6). At the same storage time, the sliced beef stored under VACP had lower (p<0.05) nonheme iron content compared with the beef stored under the other packaging systems. Moreover, the beef stored under VSP-MOMAP had lower (p<0.05) nonheme iron content than the beef stored under HOMAP. Nonheme iron, i.e. free ion, is created by reaction of metmyoglobin with lipid hydroperoxides or H2O2 and has a direct relationship with lipid oxidation because of initiation and propagation by production of free radicals through Penton’s reaction (Harel and Kanner, 1985; Reeder and Wilson, 1998; Min and Ahn, 2005; Muhlisin et al., 2013). Thus, based on our results with this mechanism, the nonheme iron content in the stored-sliced beef may be highly correlated with activities of antioxidant enzymes, TRA, meat redness and degree of lipid oxidation as affected by packaging systems.
No MeSH data available.