Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks.
Meat
Modified atmosphere packaging (MAP)
Oxidation
Ultrastructure
Water holding capacity
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Feb 2019
Feb 2019
Historique:
received:
12
05
2018
revised:
30
08
2018
accepted:
01
10
2018
pubmed:
20
10
2018
medline:
10
1
2019
entrez:
20
10
2018
Statut:
ppublish
Résumé
The pork steaks were stored at 4 °C for 7 days to investigate the effect of oxygen concentrations (0%, 20%, 50% and 80%) in modified atmosphere packaging and air packaging on water holding capacity (WHC) of raw meat and cooked meat. The ultrastructure of muscle, and oxidation of lipids and proteins were also studied. The results showed that purge loss of meat increased with increasing oxygen concentration (P < .05). The extent of oxidation of lipids and proteins was greater in meat packaged under 50% and 80% oxygen. It suggested that the decreased WHC of meat was closely associated with oxidation degree during postmortem storage. Notable sarcomere shortening was consistent with the decreased WHC of meat packaged with 50% and 80% oxygen. It is plausible that the higher drip loss of meat in air packaging was induced by other factors other than the oxidation of protein.
Identifiants
pubmed: 30336963
pii: S0309-1740(18)30495-9
doi: 10.1016/j.meatsci.2018.10.001
pii:
doi:
Substances chimiques
Water
059QF0KO0R
Oxygen
S88TT14065
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
189-197Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.