Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Hunt, Melvin C.; Sørheim, Oddvin; Slinde, Erik

doi:10.1111/j.1365-2621.1999.tb15925.x

Cited by 209 publications

(146 citation statements)

References 15 publications

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“…In all samples, redness (a*) decreased as the storage time progressed (P < 0.01). This is not surprising as the meat which has been stored for a longer time is expected to contain predominatly either OMB or MMb, as opposed to deoxymyoglobin (DMb), which in turn will predispose the meat to a faster browning rate (Hunt et al 1999). At the end of storage (6 months), a* values of all the samples were lower (P < 0.01) than those in month 0.…”

Section: Colourmentioning

confidence: 87%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

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Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.

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Section: Colourmentioning

confidence: 87%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

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“…2017. O tratamento térmico para processar o queijo de porco causa desnaturação da mioglobina, que é responsável pela cor marrom sem brilho (HUNT et al, 1999).…”

Section: Resultsunclassified

Avaliação Química E Física Do Queijo De Porco: Um Embutido Cozido Preparado Com Sub-Produtos Comestíveis Oriundos De Abate De Suinos

Silva

Ribeiro

Senter

et al. 2017

R. bras. Tecnol. Agroindustr.

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O queijo de porco é um produto cozido elaborado a partir de subprodutos proveniente do abate suíno. Sabendo-se que o suíno gera em torno de 44% de subprodutos a utilização racional deste material tem importância econômica e ambiental. Assim, a composição química, valor energético, nitrito residual, oxidação lipídica e parâmetros físicos (cor e textura) foram avaliadas para contribuir com os órgãos fiscalizadores brasileiros na regulamentação do produto. A composição química apresentou variabilidade quando comparado a outros queijos de porco devido a formulação e qualidade da matéria-prima. O uso de miúdos na formulação proporcionou maiores teores de colesterol, colágeno e ferro em relação a outros embutidos da categoria. Maior parte da proteína é constituída de colágeno, e responsável pelos valores encontrados de força de cisalhamento (7,8 ± 1,68 N). Contém expressiva quantidade de sódio devido à adição de condimentos não ser regulamentada e teores de cálcio próximos a de outros embutidos. Houve predominância de ácidos graxos poli-insaturados (AGPI), e a razão AGPI/ácidos graxos saturados (AGS) foi de 0,51 acima do recomendado que é de 0,45 para AGPI/AGS. O nitrito estava dentro dos limites estabelecidos pela legislação brasileira e pode ter sido o responsável pela conservação do produto. Sendo assim, baixos níveis de oxidação foram quantificados. Baixa intensidade de coloração vermelha (a*) ocorreu provavelmente devido à ação do cozimento e formação de metamioglobina, que acarretou ao produto uma cor mais amarronzada. PALAVRAS-CHAVE:Composição química. Cor. Textura.

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Section: Thiobarbituric Acid Reactive Substances (Tbars) Analysismentioning

confidence: 99%

“…Therefore, the CNP solution could maintain chilled meat at a higher TRA value than the LA solution for the same storage time. In addition, the values of TRA for beef were higher than for mutton, possibly because beef stored for longer periods of time would predominantly contain OxyMb or MetMb (Hunt et al, 1999).Color analysis Color tends to be used as an indicator of the perceived quality and freshness of meat. In the absence of oxygen, the pigment of DeoMb is purplish or purple-red in color, and on exposure to air, OxyMb imparts a bright red color to the muscle, which is the consumer's preferred color for fresh meat.…”

mentioning

confidence: 99%

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Jin

Yang

et al. 2013

FSTR

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A compound natural preservative (CNP) was produced by mixing clove cinnamon extracts with tea polyphenol, chitosan, propolis, nisin and lysozyme. Its effects on microbiological [total aerobic counts (TACs)], chemical [total volatile base nitrogen (TVB-N), 2-thiobarbituric reactive substances (TBARS), total reducing activity (TRA) and pH values], and colorimetric characteristics of chilled beef and mutton that were kept under vacuum packaging during refrigerated storage at 4 ± 1℃ were investigated for 4 weeks. Results indicated that the CNP significantly inhibited the growth of microbes, improved TRA values, and decreased TBARS and TVB-N values to some extent especially at the later storage time, but had no obvious advantage in maintaining the color stability of beef and mutton when compared to lactic acid (LA, positive control) and sterile distilled water (DW, negative control). The shelf-lives of chilled beef and mutton were observed to be 3 − 4 weeks for the CNP treatment. The susceptibility of meat species to lipid oxidation was greater in beef than mutton, but spoilage as a consequence of bacteria load was greater in mutton than beef.Keywords: compound natural preservative, beef, mutton, vacuum packaging, refrigerated storage *To whom correspondence should be addressed. haojm.1@163.com (J. Hao) IntroductionMany food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution for the desired shelf-life. The spoilage of food is a complicated process involving the interactions of microbial, physical, and chemical changes. Microbial contamination and lipids oxidation in foods during processing and storage are the major causes of food-borne illnesses and loss of shelf-life (Rao et al., 2008). A cold distribution chain is imperative, but it cannot assure the quality and safety of all perishable foods by itself. Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al., 2001;Zhu et al., 2009;Kong et al., 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al., 1996;Rhee et al., 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al., 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al., 2010). Cinnamon was the second most powerful extract (Kong et al., 2010). Moreover, preservative effects increased with spice concentrations. The incorporatio...

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Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Cited by 209 publications

References 15 publications

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Avaliação Química E Física Do Queijo De Porco: Um Embutido Cozido Preparado Com Sub-Produtos Comestíveis Oriundos De Abate De Suinos

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

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