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Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere

AuthorsSánchez-Escalante, A.; Torrescano, G.; Djenane, D.; Beltrán, J. A.; Giménez, Begoña ; Roncalés, Pedro
Issue Date2011
CitationCYTA - Journal of Food 9: 49- 57 (2011)
AbstractThe effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2 °C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect. © 2011 Taylor &Francis.
Identifiersdoi: 10.1080/19476330903572945
issn: 1947-6337
Appears in Collections:(ICTAN) Artículos
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