Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

John, Liza; Cornforth, Daren P.; Carpenter, Charles E.; Sørheim, Oddvin; Pettee, B.; Whittier, Dick

doi:10.1016/j.meatsci.2004.08.013

Cited by 173 publications

(120 citation statements)

References 16 publications

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“…TBARS measurements were performed with the Liza John's method [25] using the minced flesh samples. Freezing-thawing samples (1.00 g) were mixed with 5.00 mL of a stock solution containing 0.375 % thiobarbituric acid, 15 % trichloroacetic acid and 0.25 N HCl.…”

Section: Tbars Analysismentioning

confidence: 99%

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Xia

Yao

et al. 2018

International Journal of Food Engineering

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Abstract:Turbot is a valuable commercial species due to its high nutrient content. Moisture is an important indicator of meat spoilage. This study elucidated distinctive water dynamics in turbot flesh in the freezing-thawing process by nondestructive low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. T 2 relaxation spectra were utilized to describe the mobility and content of different types of water. Principal component analysis (PCA) revealed a clear discrimination of various freezing-thawing cycles. T 1 -and T 2 -weighted MRI provided further visualization of internal information for turbot flesh. Microscopic examination clearly identified protein denaturation and structural shrinkage. Furthermore, NMR parameters and conventional physicochemical parameters of color, shear force and thiobarbituric acid-reactive substances showed good correlations. To sum up, the study revealed that LF-NMR and MRI are promising techniques to portray the relationship between the water dynamics and changes of turbot quality properties during the freezing-thawing process.

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Section: Tbars Analysismentioning

confidence: 99%

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Xia

Yao

et al. 2018

International Journal of Food Engineering

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“…Vacuum packaging is a popular method of extending the shelf-life of meat intended for distribution (John et al 2005). The disadvantage of vacuum Correspondence to: T. Daszkiewicz, e-mail: tomasz.daszkiewicz@uwm.edu.pl packaging of meat is that the absence of oxygen increases the share of reduced myoglobin in fresh red meat (beef, mutton, pork), thus producing a dark purple colour on the surface of the meat which is unattractive from the consumer's point of view (Mancini and Hunt 2005).…”

Section: Introductionmentioning

confidence: 99%

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Daszkiewicz¹,

Kondratowicz²,

Koba-Kowalczyk³

2011

Polish Journal of Veterinary Sciences

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This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 o C) under vacuum and modified atmosphere (MA) conditions (40% CO 2 /60% N 2 and 60% CO 2 /40% N 2 ). After 21 days of storage, meat packaged in a MA with 40% CO 2 had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO 2 . The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO 2 were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.

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“…The growth of microorganism is influenced as well ( John et al 2005;Martinéz et al 2005). Oxygen stimulates the growth of aerobic bacteria and inhibits the growth of strictly anaerobic ones (Philips 1996).…”

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confidence: 99%

Stabilization of minced meat colour by carbon monoxide

Pipek¹,

Staruch²,

Izumimoto³

2008

Czech J. Food Sci.

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Pipek P., Staruch L., Izumimoto M. (2008): Stabilization of minced meat colour by carbon monoxide. Czech J. Food Sci., 26: 333-338.The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). Minced meat (beef and mixture of beef and pork) was packed under industrial conditions into three different modified atmospheres (MA) consisting of combinations of oxygen, carbon dioxide, carbon monoxide, and nitrogen. Carbon monoxide prevented the oxidation of lipids and haem pigments in minced meat and thus stabilised the red colour of minced meat. The redness a* of the meat packed under CO was constant during storage (nearly a* = 20), whereas in MA containing oxygen this value decreased (a* = 5). The thiobarbituric acid reactant substances content rose in the samples packed under MA to 2 mg/kg, whereas in CO atmosphere it did not exceed 0.1 mg/kg.

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Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

Cited by 173 publications

References 16 publications

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Stabilization of minced meat colour by carbon monoxide

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