scholarly journals Impact of myoglobin oxygenation level on color stability of frozen beef steaks

2020 ◽  
Vol 98 (7) ◽  
Author(s):  
Morgan L Henriott ◽  
Nicolas J Herrera ◽  
Felipe A Ribeiro ◽  
Kellen B Hart ◽  
Nicolas A Bland ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Emerging Market ◽  
Frozen Storage ◽  
Storage Period ◽  
Color Stability ◽  
Storage Duration ◽  
Oxygen Penetration ◽  
Postmortem Aging ◽  
Beef Steaks ◽  
Oxygenation Level

Abstract The emerging market of frozen meat emphasizes the need to better understand beef surface discoloration and the ideal parameters of freezing beef to retain an acceptable color. The objectives of this study were to determine the impacts of myoglobin oxygenation level prior to freezing and frozen storage duration on frozen beef color. USDA Choice strip loins (n = 36) were aged for 4 d or 20 d. Steaks were randomly assigned to a myoglobin oxygenation level [deoxygenated (DeOxy; immediately packaged after cutting), oxygenated (Oxy; oxygenated in air for 30 min), or highly oxygenated (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (−5 °C). Following either 0, 2, 4, or 6 mo of frozen storage, steaks were removed from the packaging and immediately analyzed for instrumental color (L*, a*, and b*), percent oxymyoglobin, metmyoglobin, and deoxymyoglobin, delta E, redness ratio, a*:b* ratio, hue angle, subjective discoloration, and lipid oxidation. The HiOxy steaks had greater oxygen penetration and the greatest a* values compared with DeOxy and Oxy steaks, regardless of packaging (P < 0.0005). With 4 d of aging, HiOxy steaks had greater a* values than DeOxy and Oxy at all storage times (P = 0.0118). The HiOxy steaks aged for 20 d and frozen for 6 mo had significantly higher delta E values than all other myoglobin oxygenation levels and postmortem aging periods (P < 0.0001). Redness and percent oxymyoglobin were highest for HiOxy steaks within each storage period (P < 0.0002). The HiOxy steaks had the highest percent oxymyoglobin and DeOxy had the lowest percent oxymyoglobin within each aging and storage period (P < 0.01). Conversely, DeOxy steaks had the highest percent metmyoglobin and HiOxy had the lowest percent metmyoglobin when packaged in impermeable film (P < 0.0001). The HiOxy steaks from 20 d of aging had the highest discoloration compared with 4 d aging and more discoloration than all other myoglobin treatments at 6 mo of storage (P < 0.0001). The HiOxy 20 d aged steaks exhibited the highest lipid oxidation values at 2, 4, and 6 mo (P = 0.0224) and HiOxy steaks exhibited a brighter and deeper cherry red color compared with the DeOxy steaks. The HiOxy steaks were greater in redness or similar when compared with Oxy steaks, but experienced more detrimental effects when frozen storage was extended.

scholarly journals Impact of Myoglobin Oxygenation State at Freezing on Color Stability of Frozen Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
F. Ribeiro ◽  
N. Herrera ◽  
K. Hart ◽  
N. Bland ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Emerging Market ◽  
Color Space ◽  
Frozen Storage ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Storage Duration ◽  
Oxygen Penetration ◽  
Red Color

ObjectivesMeat color is the number one factor influencing consumer purchase decisions. The emerging market of frozen meat emphasizes the need to understand beef surface discoloration and the ideal parameters of freezing beef to retain a superior color. Therefore, the objectives of this study were to determine the impacts of oxygenation level and frozen storage duration on frozen beef color.Materials and MethodsUSDA Choice strip loins (n = 36) were aged for 4 d or 20 d. Steaks were randomly assigned to a myoglobin state [deoxymyoglobin (DeOxy; immediately packaged), low oxygenation (LoOxy; oxygenated in air for 30 min), and high oxygenation (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or impermeable film and immediately frozen (–20°C). Following either 0, 2, 4, or 6 mo of frozen storage, steaks were removed from the packaging and immediately analyzed for instrumental color (L*, a*, b*), delta E (magnitude of difference in the L*, a*, b* color space), subjective discoloration, lipid oxidation (via thiobarbituric acid reactive substances- TBARS), oxygen penetration, percent oxymyoglobin, metmyoglobin, and deoxymyoglobin (via spectrometer), and redness (calculated as 630nm/530nm). Data were analyzed using PROC Glimmix procedure in SAS as a split-split-plot with an incomplete block and a 2 × 3 factorial.ResultsHiOxy steaks had greater oxygen penetration and the highest a* values compared to DeOxy and LoOxy steaks regardless of packaging (P < 0.0005). Conversely, DeOxy steaks exhibited the lowest oxygen penetration and a* values regardless of film (P < 0.0005). HiOxy steaks at 4 d had higher a* values than DeOxy and LoOxy at all storage times (P = 0.0118). HiOxy steaks had the highest delta E values compared to DeOxy and LoOxy in permeable packaging and with increasing storage time an increase in delta E for the HiOxy steaks was observed (P = 0.0010).Redness and percent oxymyoglobin were highest for HiOxy steaks within each storage period (P < 0.0002). HiOxy and LoOxy steaks were similar in percent oxymyoglobin when in permeable packaging film. HiOxy steaks had the highest percent oxymyoglobin and DeOxy had the lowest percent oxymyoglobin within each aging and storage period (P < 0.01). Conversely, DeOxy steaks had the highest percent metmyoglobin and HiOxy had the lowest percent metmyoglobin when packaged in impermeable film (P < 0.0001). Lowest percent metmyoglobin values were from the 4 d HiOxy steaks at 2, 4, and 6 mo of storage (P = 0.0188).The HiOxy 20 d steaks had the highest discoloration compared to 4 d aging and more discoloration than all other myoglobin treatments at 6 mo of storage (P < 0.0001). Lipid oxidation increased with storage time (P = 0.0169). HiOxy 20 d aged steaks exhibited the highest TBARS values at 2, 4, and 6 mo (P = 0.0224). HiOxy and LoOxy were similar in discoloration and lipid oxidation except with the HiOxy 20 d (which were less desirable).ConclusionHiOxy steaks exhibit a brighter and deeper cherry red color compared to the DeOxy steaks. HiOxy steaks were superior or similar when compared to LoOxy steaks but displayed more detrimental effects when frozen storage was extended. Based on the results, HiOxy steaks aged for 4 d give a superior red color for extended storage with few unfavorable effects. However, it is not advised to freeze deoxygenated steaks and expect a cherry red color through frozen storage.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging

1989 ◽  
Vol 52 (1) ◽  
pp. 55-58 ◽  
Author(s):  
S. BARBUT ◽  
H. H. DRAPER ◽  
M. HADLEY
Keyword(s):  
Lipid Oxidation ◽  
Frozen Storage ◽  
Storage Period ◽  
Chicken Breast ◽  
Chicken Nuggets ◽  
Oxidative Rancidity ◽  
Breast Meat ◽  
Sodium Acid Pyrophosphate ◽  
Chicken Breast Meat ◽  
Long Chain

Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to MDCM nuggets significantly reduced lipid oxidation (P&lt;0.05), and resulted in MDA values not significantly different from the breast meat nuggets without SAPP. Differences in fatty acid composition at the beginning and the end of the storage period indicated that certain long chain polyunsaturated fatty acids were the main sources of oxidative rancidity. Sensory evaluation yielded results which were in close agreement with the MDA data.

scholarly journals EFFECT OF FROZEN STORAGE ON THE ORGANOLEPTIC PROPERTIES OF MEAT FROM WEST AFRICAN DWARF BUCK

2021 ◽  
Vol 23 (2) ◽  
pp. 185-188
Author(s):  
E. O. EKANEM ◽  
E. B. A. ESSIEN
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
West African ◽  
Organoleptic Properties ◽  
Storage Duration ◽  
Southeastern Nigeria ◽  
West African Dwarf ◽  
Overall Acceptability ◽  
Duration Of Storage ◽  
Meat Samples

Meat samples from West African dwarf buck Were stored at -10°C for 6 weeks with the aim studying the effect of frozen storage duration on organoleptic properties. Analysis of variance showed that the flavor of the meat was significantly better (P<0.05) at the commencement of storage than 2 weeks later. generally objectionable, Mean flavor rating at 4 weeks was higher (P<0.05) than that at 6 weeks but no higher than rating at 2 weeks (P>0.05). Changes in color and juiciness were not significant (P>0.01) throughout the storage period while those in texture and overall acceptability were non- significant (P>0.05). There were high, but negative and very highly significant correlation (r-0.83to -0.99; P<0.001) between the  duration of storage and organoleptic properties, as well as duration accounting for 90% and 99% of the variabilities in flavor and acceptability  respectively. Strong positive and very highly significant correlations (r=0.87 to 0.97;P<0.001) were observed between acceptability juiciness, texture and flavor ratings. The strong influence of flavor on acceptability supported the widespread but unpublished indications and reports of the desirability of the strong sex odour by buck meat consumers in southeastern Nigeria.

Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display

Meat Science ◽  
2020 ◽  
Vol 170 ◽  
pp. 108232 ◽  
Author(s):  
M.L. Henriott ◽  
N.J. Herrera ◽  
F.A. Ribeiro ◽  
K.B. Hart ◽  
N.A. Bland ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Color Stability ◽  
Beef Steaks ◽  
Retail Display

scholarly journals Effects of fat meat and storage temperature on the qualities of frozen minced beef products

2021 ◽  
Vol 13 (1) ◽  
pp. 93-104
Author(s):  
Hyeong-Su Lee ◽  
Yong Il Park ◽  
Saehoon Kang
Keyword(s):  
Regression Analysis ◽  
Multiple Regression Analysis ◽  
Multiple Regression ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Storage Period ◽  
Storage Duration ◽  
Factors Affecting ◽  
Minced Beef ◽  
Beef Products

The purpose of this study was to identify the ideal storage period for frozen minced beef products and to under-stand key factors affecting their quality. Frozen minced beef products with 10 and 15% of fat content were kept at ?5, ?15, and ?23°C, and over a 6-month period, they were assessed for moisture content (MC), peroxide values (POV), acid values (AV), 2-thiobarbituric acid (TBA) value, total volatile basic nitrogen content (TVB-N), and the sensory test in order to identify the effect on quality. This helped to determine their appropriate storage duration at a given temperature. Multiple regression analysis was used to assess the correlations between storage tempera-ture, fat meat percentage, characteristic factors, and overall acceptance (OA). Five months for ?23°C, 4 months for ?15°C, and 2 months for ?5°C met 3.7 points or more of OA, in accordance with global sensory analysis stan-dards, and were determined as acceptable frozen storage durations. The very high multiple regression analysis R2 (0.97–0.99) verified the correlation between the characteristic factors and OA. In addition, TVB-N, MC, and POV, respectively, were the main quality factors affecting OA at ?5, ?15, and ?23°C (R2 > 0.8). These findings may prove useful and practical for manufacturers to improve storage and distribution practices in maintaining the quality of frozen minced beef products.

scholarly journals Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Shuyi Qian ◽  
Xia Li ◽  
Hang Wang ◽  
Waris Mehmood ◽  
Chunhui Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Storage Temperature ◽  
Protein Denaturation ◽  
Frozen Storage ◽  
Storage Period ◽  
Freezing Temperature ◽  
Surface Hydrophobicity ◽  
Myofibrillar Protein ◽  
Storage Duration ◽  
Quality Properties

This study aimed to address the effects of frozen storage temperature and duration on the changes in physicochemical properties of beef myofibrillar protein. The beef was stored at −1, −6, −9, −12, and −18°C for 28, 84, 126, 168, and 168 days, respectively. The myofibrillar protein of beef samples denatured gradually with the extention of storage period. Regarding the samples stored at temperature range of −12∼−1°C, higher storage temperature resulted in more severe denaturation (the myofibrillar protein exhibited lower sulfhydryl content, Ca2+-ATPase activity, ionic bonds, hydrogen bonds, and higher surface hydrophobicity). Particularly, difference in −12 and −18°C did not yield significant effects upon the protein properties throughout 168-day storage P > 0.05 . These results indicated that lowering freezing temperature may not minimize myofibrillar protein denaturation in a limited storage duration, which was also confirmed by the quality properties of beef.

scholarly journals Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage

2013 ◽  
pp. 57-65 ◽  
Author(s):  
Nevena Hromis ◽  
Branislav Sojic ◽  
Snezana Skaljac ◽  
Vera Lazic ◽  
Natalija Dzinic ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Storage Period ◽  
Color Stability ◽  
Fermented Sausage ◽  
Coating Application ◽  
Slowing Down ◽  
Dry Fermented Sausage ◽  
Positive Results ◽  
Life Prolongation

Chitosan, the second most abundant polysaccharide in nature, after cellulose, has been tested for numerous applications, among which for edible film and coating. Chitosan-based coating showed positive results for shelf life prolongation of meet products. In this paper, dry fermented sausage (Petrovsk? klob?sa) was coated with chitosan-caraway film. The effect of coating on the moisture content, color and lipid oxidation was investigated during a fivemonth period of storage. The moisture content decreased rapidly during the storage and the coating did not slow down the loss of moisture. The Lightness (L*) of the sausage surface increased by the coating application, while the redness (a*) and yellowness (b*) did not change. The coated sausages showed a better color stability of the sausage core through the storage time. Also, coated sausage showed a better oxidative stability till the 60th day of storage, while this difference was not detected at the end of the storage period. Apart from slowing down sausage drying during the storage, chitosan-caraway coating was effective in preserving the sausage quality.

Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

1990 ◽  
Vol 55 (6) ◽  
pp. 1513-1517 ◽  
Author(s):  
J.G. AKAMITTATH ◽  
C.J. BREKKE ◽  
E.G. SCHANUS
Keyword(s):  
Lipid Oxidation ◽  
Frozen Storage ◽  
Color Stability ◽  
Restructured Meat
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