JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage
Kang, Sun Moon; Kang, Geunho; Seong, Pilnam; Park, Beomyoung; Cho, Soohyun;
  PDF(new window)
 Abstract
The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at . Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+vacuum skin packaging (VSP) treatments than in other treatments at d 14. Superoxide dismutase activity was higher (p<0.05) in VP, 50% Ox-MAP, and 50% Ox-MAP+VSP treatments than in other treatments at d 14. During storage, total antioxidant activity was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP+VSP treatment than in 80% Ox-MAP treatment. TBARS value was the lowest (p<0.05) in VP treatment during storage and was lower (p<0.05) in 50% Ox-MAP and Ox-MAP+VSP treatments than in 80% Ox-MAP and Ox-MAP treatments, respectively. Carbonyl content was the lowest (p<0.05) in VP treatment from 10 d. From 7 d, the value was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+VSP treatments than in other treatments. The value was the highest (p<0.05) in VP treatment from 3 d, and was higher (p<0.05) in 80% Ox-MAP+VSP, 50% Ox-MAP, and 50% Ox-MAP+ VSP treatments than in 80% Ox-MAP treatment at d 14. Therefore, VP improved the oxidation and red color stabilities in stored-aged top round compared with Ox-MAP. In addition, 50% Ox-MAP improved the lipid oxidation and red color stabilities compared with 80% Ox-MAP, and its inhibitory effect on lipid oxidation was enhanced by combination with VSP.
 Keywords
packaging method;lipid oxidation;protein oxidation;color;top round;aged;
 Language
English
 Cited by
 References
1.
Aebi, H. E. (1983) Catalase. In: Methods of enzymatic analysis. Bergmeyer, H. U., Bergmeyer, J., and Graal, M. (eds), Verlag Chemie GmbH, Weinheim, Germany, pp. 273-286.

2.
Barros-Velazquez, J., Carreira, L., Franco, C., Vazquez, B. I., Fente, C., and Cepeda, A. (2003) Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at $4^{\circ}C$. J. Food Prot. 66, 2085-2092.

3.
Brody, A. L. (2002) Meat packaging: past, present and future. 55th reciprocal meat conference, East Lansing, Michigan, USA.

4.
Chan, K. M. and Decker, E. A. (1994) Endogenous skeletal muscle antioxidants. Crit. Rev. Food Sci. Nutr. 34, 403-426. crossref(new window)

5.
Davis, M. J. and Dean, R. T. (2003) Radical-mediated protein oxidation. Oxford Science Univ., London, England, pp. 215.

6.
Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat: a review. J. Muscle Foods 1, 217-243. crossref(new window)

7.
Flohe, L. and Gunzler, W. A. (1984) Assays of glutathione peroxidase. In: Methods in enzymology. Packer, L. (ed), Academic Press, Inc., London, UK, pp. 114-121.

8.
Greene, B. E., Hsin, I., and Zipser, M. W. (1971) Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36, 940-942. crossref(new window)

9.
Halliwell, B. and Gutteridge, J. M. C. (1989) Free radicals in biology and medicine. 2nd ed, Clarendon Press, Oxford, UK, pp. 144.

10.
Jeremiah, L. E. (2001) Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Res. Int. 34, 749-772. crossref(new window)

11.
Kang, S. M., Muhlisin, Kim, G. Y., Cho, S., Park, B., Jung, S., and Lee, S. K. (2012) Relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef under oxidation-promoted condition. Korean J. Food Sci. An. 32, 346-353. crossref(new window)

12.
Kanner, J. (1994) Oxidative processes in meat and meat products: quality implications. Meat Sci. 36, 169-189. crossref(new window)

13.
Kim, Y. H., Huff-Lonergan, E., Sebranek, J. G., and Lonergan, S. M. (2010) High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Sci. 85, 759-767. crossref(new window)

14.
Lagerstedt, A., Ahnstrom, M. L., and Lundstrom, K. (2011) Vacuum skin pack of beef - A consumer friendly alternative. Meat Sci. 88, 391-396. crossref(new window)

15.
Lee, M., Cassens, R. G., and Fennema, O. R. (1981) Effect of meat ions on residual nitrite. J. Food Proc. Preserv. 5, 191-205. crossref(new window)

16.
Li, X., Lindahl, G., Zamaraskaia, G., and Lundstrom, K. (2012) Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging. Meat Sci. 92, 604-609. crossref(new window)

17.
Lund, M. N., Hviid, M. S., and Skibsted, L. H. (2007a) The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci. 76, 226-233. crossref(new window)

18.
Lund, M. N., Lametsch, R., Hviid, M. S., Jensen, O. N., and Skibsted, L. H. (2007b) High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci. 77, 295-303. crossref(new window)

19.
Marklund, S. L. (1986) Pyrogallol autooxidation. In: CRC handbook of methods for oxygen radical research. Green, R. A. (ed), CRC Press, Boca Raton, USA, pp. 243-247.

20.
McMillin, K. W. (2008) Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci. 80, 43-65. crossref(new window)

21.
Mercier, Y., Gatellier, P., Viau, M., Remignon, H., and Renerre, M. (1998) Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci. 48, 301-318. crossref(new window)

22.
Monahan, F. J. (2000) Oxidation of lipids in muscle foods: fundamental and applied concerns. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds), John Wiley & Sons, Inc., NY, USA, pp. 3-23.

23.
Morzel, M., Gatellier, Ph., Sayd, T., Renerre, M., and Laville, E. (2006) Chemical oxidation dcreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Sci. 73, 536-543. crossref(new window)

24.
Ordonez, J. A. and Ledward, D. A. (1977) Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxideenriched atmospheres. Meat Sci. 1, 41-48. crossref(new window)

25.
Renerre, M., Dumont, F., and Gatellier, Ph. (1996) Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Sci. 43, 111-121.

26.
Reznick, A. Z. and Packer, L. (1994) Oxidative damage to proteins: Spectrophotometric method for carbonyl assay. In: Methods in enzymology (Oxygen radicals in biological systems). Packer. L. (ed), Academic Press, Inc., San Diego, USA, Vol. 233, pp. 357-363.

27.
Santos, E. M., Diez, A. M., Gonzalez-Fernandez, C., Jaime, I., and Rovira, J. (2005) Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging. Meat Sci. 71, 249-255. crossref(new window)

28.
Seyfert, M., Mancini, R. A., Hunt, M. C., Tang, J., and Faustman, C. (2007) Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles. Meat Sci. 75, 432-442. crossref(new window)

29.
Silliker, J. H. and Wolfe, S. K. (1980) Microbiological safety considerations in controlled atmosphere storage of meats. Food Technol. 34, 59-63.

30.
Sinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jpn. Soc. Fish. Sci. 26, 259-267.

31.
Smith, G. C., Belk, K. E., Sofos, J. N., Tatum, J. D., and Williams, S. N. (2000) Economic implications of improved color stability in beef. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds), John Wiley & Sons, Inc, NY, USA, pp. 397-426.

32.
Sorheim, O., Aune, T., and Nesbakken, T. (1997) Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat. Trend Food Sci. Technol. 8, 307-312. crossref(new window)

33.
SPSS (2011) PASW Statistics 21. Statistical Package for the Social Sciences Incorporated, Illinois, USA.

34.
Vazquez, B. I., Carreira, L., Franco, C., Fente, C., Cepeda, A., and Velazquez, J. B. (2004) Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system. Eur. Food Res. Technol. 218, 118-122. crossref(new window)

35.
Xiong, Y. L. (2000) Protein oxidation and implications for muscle food quality. In: Antioxidants on muscle foods. Decker, E., Faustman, C., and Lopez-Bote, C. (eds), John Wiley and Sons, Inc., NY, USA, pp. 85-111.

36.
Zakrys, P. I., O'Sullivan, M. G., Allen, P., and Kerry, J. P. (2009) Consumer acceptability and physicochemical characteristics of modified atmosphere packed beef steaks. Meat Sci. 81, 720-725. crossref(new window)