Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

Lyu, Fei; Shen, Kejing; Ding, Yuting; Ma, Xiaobin

doi:10.1016/j.meatsci.2016.02.036

Cited by 34 publications

(30 citation statements)

References 53 publications

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“…The a* value for the 5% CO exposure for 48 hr was decreased, which was in agreement with the current study, whereas for the 100% CO exposure for 1 hr, the a* value was constant over the first three weeks of storage. Exposure of meat in a 100% carbon monoxide for 1.5 hr before vacuum packing was also evaluated by Lyu et al (2016), and their results confirmed the redness increase of steaks due to CO application. In addition, they also observed that the a* value for samples with carbon monoxide treatment was greater than 10 for Our findings also indicated a significant influence (p < 0.001) of the types of packaging on the yellowness of beef steaks (Table 1).…”

Section: Instrumental Meat Colormentioning

confidence: 72%

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Sakowska

Guzek

Sun

et al. 2016

J Food Process Engineering

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This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings (MAP) with gas composition of 0.5% CO, 30% CO2 and 69.5% N2, as compared with conventional vacuum packaging (Vac) on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. In the first MAP solution, the beef steaks were packed in the MAP for 48 hr and then repacked in vacuum packaging (CO‐Vac), while beef steaks were packed in the MAP (CO‐MAP) in the second solution. Results indicated that using CO significantly increased the brightness and the redness of beef steaks in both CO‐Vac and CO‐MAP packaging systems during storage for 21 days and Polish consumers preferred beef steaks in CO‐Vac with a cherry/dark red and purple red. Our result proved that CO‐Vac should have wider applications than MAP on the market. Practical applications The use of 0.5% carbon monoxide for packaging fresh meat has been recognized by the European Scientific Committee on Food as safe for humans; however, the application of the gas in the EU member states is prohibited. On the other hand, in some other countries, such as the USA, Canada and New Zealand, low concentrations of carbon monoxide are used for meat packing. This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings with gas composition of 0.5% CO, 30% CO2, and 69.5% N2, as compared with conventional vacuum packaging on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. The study confirmed that Polish consumers have the greatest desire to purchase the vacuum packed steaks after exposure in carbon monoxide and thus the decision to ban the use of this gas in the EU should be reconsidered.

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Section: Instrumental Meat Colormentioning

confidence: 72%

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Sakowska

Guzek

Sun

et al. 2016

J Food Process Engineering

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“…Total viable counts (TVCs) were detected according to the China National Food Safety Standard methods (GB 4789.2-2010) and Lyu et al (2016). Meat was minced under sterile condition, and 5-gram minced meats were transferred aseptically into individual stomacher bags (Seward Medical, UK) containing 45 mL of sterile normal saline (0.9%) and homogenized in a stomacher (Lab Blender 400, Seward Medical, UK) for 2 min.…”

Section: Microbial Analysismentioning

confidence: 99%

“…Total volatile basic nitrogen (TVB-N) was determined according to the China National Food Safety Standard methods, method for analysis of hygienic standard of meat and meat products (GB/T 5009. , and Lyu et al (2016). Briefly, 5 g of minced beef meat was mixed with 45 mL of perchloric acid (1.2 M) and centrifuged at 8000 rpm for 10 min, and the homogenate was filtered through the filter paper.…”

Section: Total Volatile Basic Nitrogen Determinationmentioning

confidence: 99%

“…Color is the most frequent criterion for judging shelf life and acceptability of fresh meats and it determines the consumes' decision of whether or not to purchase [9]. Due to the formation of carboxymyoglobin between carbon monoxide (CO) and myoglobin [10], CO is very effective in maintaining red color for fresh meats [11][12][13][14][15][16]. The use of CO as a packaging gas has many benefits including increased color stability, shelf-life extension due to microbial inhibition properties, enhanced flavor, reduced protein oxidation and lipid oxidation, improved tenderness, and prevention of premature browning.…”

Section: Introductionmentioning

confidence: 99%

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Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Lyu

Zhao

Shen

et al. 2018

Journal of Food Quality

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Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used for vacuum-packaged beef to decontaminate beef and increase its quality stability. Beef was pretreated with 100% CO (C1), 100% CO and 50 mg/L chlorine dioxide (C2), and 100% CO and 50 mg/L chlorine dioxide and 30 g/L lactic acid (C3). The untreated samples were used as control (CK). During storage, the a⁎ color parameters of C1, C2, and C3 were significantly higher than that of CK, indicating CO pretreatment is a good way to maintain color appearance of beef, and chlorine dioxide and lactic acid did not affect the color-protecting role of CO on beef. C3 showed the strongest antimicrobial activity with the lowest total viable counts, followed by C2, C1, and CK. Samples in C3 also showed the lowest total volatile basic nitrogen, pH, thiobarbituric acid reactive substance, and metmyoglobin during the mid-late storage. Moreover, C3 can keep beef with higher unsaturated fatty acids. In conclusion, CO pretreatment combined with chlorine dioxide and lactic acid displayed efficient antimicrobial and color-stability activity for vacuum-packaged beef. It would be a potential way to use pretreatment of CO combined with chlorine dioxide and lactic acid to maintain the quality of vacuum-packaged beef.

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“…Pengembangan teknologi plasma untuk menghasilkan ozon telah banyak dikembangkan dalam bidang pangan (Patil et al, 2014). Ozon memiliki sifat oksidator kuat yang dapat digunakan untuk membunuh bakteri pada bahan pangan (Lyu et al 2016). Keunggulan teknologi ozon adalah "green technology", karena tidak meninggalkan residu dan ozon mudah terdekomposisi menjadi oksigen (Lovato et al, 2009).…”

Section: Pendahuluanunclassified

Prototype Penyimpanan Buah Dan Sayur Menggunakan Ozon Dan Metode Evaporative Cooling Sebagai Sistem Pendingin

Prasetyaningrum¹

2017

JATP

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AbstrakBuah dan sayur merupakan bahan pangan yang bernilai gizi tinggi dan sangat bermanfaat bagi kesehatan. Namun, selama penyimpanan terjadi penurunan kualitas pada buah dan sayur yang disebabkan oleh tumbuhnya bakteri dan mikroorganisme. Metode pengawetan yang efektif, hemat energi dan ramah lingkungan dibutuhkan untuk memperpanjang masa simpan buah dan sayur tersebut. Penelitian ini bertujuan untuk menghasilkan sebuah prototype untuk mengatasi permasalahan tersebut. Prototype yang dirancang memanfaatkan ozon dan evaporative cooling untuk sistem pendinginan. Reaktor Dielectric Barrier Discharge (DBD) dengan konfigurasi elektrode jaringjaring digunakan untuk menghasilkan ozon sebagai desinfektan. Pembangkitan ozon membutuhkan daya total sebesar 15 watt. Pot refrigerator digunakan sebagai sistem pendingin hemat energi. Kondisi pada tempat penyimpanan, jumlah bakteri dan kondisi fisik pada buah dan sayur digunakan untuk menguji prototype. Prototype yang dihasilkan mampu mencapai suhu 25 o C dengan relative humidity sebesar 95% pada tempat penyimpanannya. Buah dan sayur dengan jumlah bakteri awal sebanyak 6,5x10 3 CFU/100mL mampu berkurang menjadi 3,5x10 3 CFU/100mL setelah dicuci menggunakan ozon. Setelah penyimpanan selama tiga hari jumlah bakterinya menjadi 5,6x10 3 CFU/100mL, sedangkan variabel kontrol mencapai 16,6x10 3 CFU/100mL. Treatment yang dilakukan mampu menghambat perkembangan bakteri hingga dua kali lipatnya. Prototype yang dihasilkan mampu meningkatkan massa buah dan sayur dengan tampilan yang lebih segar dibanding variabel kontrol setelah disimpan selama tiga hari.

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Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

Cited by 34 publications

References 53 publications

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Prototype Penyimpanan Buah Dan Sayur Menggunakan Ozon Dan Metode Evaporative Cooling Sebagai Sistem Pendingin

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