| Title: | "Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package" |
| Author(s): | Resconi VC; Escudero A; Beltran JA; Olleta JL; Sanudo C; Campo Mdel M; |
| Address: | "Departamento de Produccion Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain. resconi@unizar.es" |
| DOI: | 10.1111/j.1750-3841.2011.02506.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "High oxygen modified atmosphere packaging (MAP) is currently used by the industry to maintain an attractive color in fresh meat. However, it can also promote lipid oxidation and sensory changes. The aim of this study was to compare the quality of beef steaks displayed under different levels of oxygen. For that purpose, meat was stored with 50%, 60%, and 80% of oxygen for 4 and 8 d at retail conditions. A control treatment with steaks vacuum packaged, without exposure to retail display, was included, and color, lipid oxidation, organoleptic characteristics, and aroma compounds were analyzed. Steaks displayed under high oxygen MAP with 50% of oxygen showed the lowest color stability, according to hue values. Higher oxygen levels did not necessarily correspond with higher rancidity levels in the raw meat. Thiobarbituric Acid Reacting Substances (TBARS) values were higher than 2.2 mg malonaldehyde (MDA)/kg muscle in all the samples displayed for 8 d at retail conditions. These samples exhibited the highest intensities of rancid and the least intense beef odors and flavors. The ketones: 2,3-butanedione, 2-octanone, 2,3-pentanedione, 2-heptanone, 4-methyl-2-pentanone, and the aldehydes: pentanal, 2-methyl-butanal, and 2-furfurylthiol, 1-octen-3-ol and 2-methylpropyl-acetate, were proposed as candidates for the aroma differences between the cooked beef steaks stored under vacuum and high oxygen packs. PRACTICAL APPLICATION: High oxygen modified atmosphere packaging (MAP) is used to increase shelf-life and color at the retail level. However, oxygen deteriorates faster some quality attributes, being a contributor to lipid oxidation that could be perceived at consumption. This study attempts to find the best gas composition in a MAP in order to maintain the color, minimizing the oxidation. Aromatically relevant chemicals have been analyzed by gas olfactometry-gas chromatography as a key to measure beef oxidation after display" |
| Keywords: | "Aldehydes/analysis Animals Animals, Inbred Strains Cattle Food Handling *Food Packaging Food Preferences Humans Ketones/analysis Light/adverse effects *Lipid Peroxidation/radiation effects Male Meat/*analysis/radiation effects Odorants Oxygen/*adverse eff;" |
| Notes: | "MedlineResconi, Virginia Celia Escudero, Ana Beltran, Jose Antonio Olleta, Jose Luis Sanudo, Carlos Campo, Maria del Mar eng Comparative Study Research Support, Non-U.S. Gov't 2011/12/21 J Food Sci. 2012 Jan; 77(1):S10-8. doi: 10.1111/j.1750-3841.2011.02506.x. Epub 2011 Dec 19" |
