Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions
The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modified atmosphere packaging (MAP, 80% O2, 20% CO2). Both packages were aged at 4°C for 7, 14 and 21...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0016/pjfns-2017-0016.xml?format=INT |
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| author | Bonny Dadji Stéphane Serge Li Xin Li Zheng Li Meng Du Manting Gao Lingling Zhang Dequan |
| author_facet | Bonny Dadji Stéphane Serge Li Xin Li Zheng Li Meng Du Manting Gao Lingling Zhang Dequan |
| author_sort | Bonny Dadji Stéphane Serge |
| collection | DOAJ |
| description | The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modified atmosphere packaging (MAP, 80% O2, 20% CO2). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour stability, lipid oxidation and their correlation were determined. Beef under vacuum packaging showed higher a* values on 7, 14, and 21 days of ageing and lower L* values on 14 and 21 days of ageing than beef in MAP (p<0.05). Lower a* values were observed in the samples packed in MAP, then displayed compared to samples packed in vacuum, then displayed after 21 days of ageing time on day 2, 4 and 6 of the display period (p<0.05). Thiobarbituric acid reactive substances (TBARS) increased significantly in MAP compared to vacuum during 7, 14, and 21 days of ageing (p<0.05). An increase of TBARS was also observed during display after 14 and 21 days of ageing in samples packed in MAP, then displayed. Furthermore, a significant difference (p<0.05) was observed between samples packed in MAP and vacuum in peroxide value on 14 days of ageing. Lipid oxidation was observed mainly in the samples packed in MAP compared to vacuum, and positively correlated with results on colour stability. |
| format | Article |
| id | doaj-art-57593702054b4febb52f9123d71709ee |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-57593702054b4febb52f9123d71709ee2025-02-02T08:41:07ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-12-0167427528210.1515/pjfns-2017-0016pjfns-2017-0016Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging ConditionsBonny Dadji Stéphane Serge0Li Xin1Li Zheng2Li Meng3Du Manting4Gao Lingling5Zhang Dequan6Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing100193, PR ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing100193, PR ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing100193, PR ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing100193, PR ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing100193, PR ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing100193, PR ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing100193, PR ChinaThe objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modified atmosphere packaging (MAP, 80% O2, 20% CO2). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour stability, lipid oxidation and their correlation were determined. Beef under vacuum packaging showed higher a* values on 7, 14, and 21 days of ageing and lower L* values on 14 and 21 days of ageing than beef in MAP (p<0.05). Lower a* values were observed in the samples packed in MAP, then displayed compared to samples packed in vacuum, then displayed after 21 days of ageing time on day 2, 4 and 6 of the display period (p<0.05). Thiobarbituric acid reactive substances (TBARS) increased significantly in MAP compared to vacuum during 7, 14, and 21 days of ageing (p<0.05). An increase of TBARS was also observed during display after 14 and 21 days of ageing in samples packed in MAP, then displayed. Furthermore, a significant difference (p<0.05) was observed between samples packed in MAP and vacuum in peroxide value on 14 days of ageing. Lipid oxidation was observed mainly in the samples packed in MAP compared to vacuum, and positively correlated with results on colour stability.http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0016/pjfns-2017-0016.xml?format=INTbeefvacuummodified atmosphere packagingcolourlipid oxidation |
| spellingShingle | Bonny Dadji Stéphane Serge Li Xin Li Zheng Li Meng Du Manting Gao Lingling Zhang Dequan Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions Polish Journal of Food and Nutrition Sciences beef vacuum modified atmosphere packaging colour lipid oxidation |
| title | Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions |
| title_full | Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions |
| title_fullStr | Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions |
| title_full_unstemmed | Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions |
| title_short | Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions |
| title_sort | colour stability and lipid oxidation of beef longissimus lumborum under different packaging conditions |
| topic | beef vacuum modified atmosphere packaging colour lipid oxidation |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0016/pjfns-2017-0016.xml?format=INT |
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