Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins

“…Particularly, the OS loin in HiOx-MAP resulted in the highest TBARS value at day 8 indicating that the largest extent of oxidation had occurred in the OS loin in HiOx-MAP; there was a trend (P = 0.08) of lower lipid oxidation in the NS loin compared to the OS loin in HiOx-MAP at day 8. This observation is consistent with previous studies (Jongberg et al, 2011;Kim et al, 2010;Zakrys, Hogan, O'Sullivan, Allen, & Kerry, 2008), where high oxygen atmospheres induced greater extent of lipid oxidation of fresh meat during storage compared to lower oxygen or anaerobic packaging conditions. An increase in lipid oxidation is associated with rancid odour or undesirable flavour of meat products (Jayasingh, Cornforth, Brennand, Carpenter, & Whittier, 2002;Tarladgis, Watts, Younathan, & Dugan, 1960;Zakrys, Hogan, O'Sullivan, Allen, & Kerry, 2008).…”

“…This phenomenon clearly corresponded to the results from lipid oxidation discussed above, where greater TBARS values were found in the loins under HiOx-MAP and particularly in the OS loin rather than in the NS loin. The formation of crosslinked MHC due to protein oxidation of fresh meat stored in HiOx-MAP has been reported by several studies (Jongberg et al, 2011;Kim et al, 2010;Lund et al, 2007;Zakrys-Waliwander, O'Sullivan, O'Neill, & Kerry, 2012). Lund et al (2007) determined that fresh pork loins packaged in HiOx-MAP revealed the formation of cross-linked MHC through disulphide bonding due to protein oxidation during storage, which subsequently resulted in reduced tenderness and juiciness.…”

“…vacuum, oxygen permeable overwrap-PVC and low-oxygen MAP) have been reported in many studies (Aaslyng, Tørngren, & Madsen, 2010;Grobbel, Dikeman, Hunt, & Milliken, 2008;Kim, Frandsen, & Rosenvold, 2011;Kim, Huff-Lonergan, Sebranek, & Lonergan, 2010;Lund, Heinonen, Baron, & Estévez, 2011;Lund, Lametsch, Hviid, Jensen, & Skibsted, 2007). Further, several studies recently reported that decreased tenderness of fresh meat packaged in high-oxygen MAP could be a consequence of a formation of a cross-linked myosin heavy chain (MHC) induced by protein oxidation (Jongberg, Skov, Tørngren, Skibsted, & Lund, 2011;Kim et al, 2010;Lund et al, 2007;Zakrys-Waliwander, O'Sullivan, O'Neill, & Kerry, 2012).…”

Effect of ethanolic fl ax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products

“…It was in agreement with the results reported by Jongberg et al [2011] that described a decrease of carbonyl group and disulphide cross-linkage formation (i.e. markers of protein oxidation) in myosin heavy chain in stored beef patties contained white grape phenolic extract, when compared to control without the addition; however, similar losses of thiol groups was detected in both samples.…”

Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

“…TBA values were higher in control samples than MAP packaged samples during the 21 day of storage (Table 1). It is well known that oxygen is the key element when forming TBA (Campo et al, 2006;Jongberg et al, 2011). Both using reduced oxygen and increased nitrogen levels in packaging are required to obtain lower TBA values (Berruga et al, 2005;Zakrys et al, 2008;Zakrys et al, 2009;Limbo et al, 2010;Zakrys-Waliwander et al, 2010).…”