Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

Akamittath, J.G.; Brekke, C. J.; Schanus, E. G.

doi:10.1111/j.1365-2621.1990.tb03557.x

Cited by 101 publications

(48 citation statements)

References 28 publications

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“…Lipid and pigment oxidation may be catalyzed or accelerated by factors involved with processing and storage procedures such as exposure to light, free iron and copper; and presence of oxygen and/or gas composition in the package (Akamittath et al 1990& Baley et al 2005. Understanding and controlling the processes which leads to lipid and pigment oxidation is a major challenge for meat scientists because of a greater demand by consumers for foods perceived as natural, fresh, healthy and more nutritious (Morrissey et al 1996).…”

Section: Introductionmentioning

confidence: 99%

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

et al. 2011

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Section: Introductionmentioning

confidence: 99%

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

et al. 2011

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“…The raw color could be improved by sodium tripolyphosphate (STP), which helps to compensate for the effect of salt (Schwartz & Mandigo, 1976). Akamittath et al (1990) indicated that discoloration and lipid oxidation of restructured steaks are related. They found color degradation in beef occurred much earlier in storage than did lipid oxidation, and the lipid oxidation may have been catalyzed by oxidized pigments.…”

Section: Factors Affecting Restructured Meat Products Quality Appearancementioning

confidence: 99%

“…Therefore, this definition includes all sectioned and formed meat products, as well as all sausages and a variety of other products (Pearson & Gillett, 1996). In restructured meat products, several serious problems, i.e., fat oxidation and color instability, are encountered and they are the prime limitation to acceptance by consumers (Akamittath, Brekke, & Schanus, 1990).…”

Section: Introductionmentioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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“…The yellowness of spent hen breast meats increased, while the redness values significantly decreased during refrigerated storage (p<0.05). Akamittath et al (1990) reported that redness decreased with an increase in storage time because of metmyoglobin. When refrigerated meats were compared with frozen meats, the yellowness of the refrigerated wing meat was much higher than that of frozen wing meat, but the lightness value of frozen leg meat was higher than that of refrigerated leg meat.…”

Section: Colormentioning

confidence: 99%

Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing

Gu¹,

Gu²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen's meat. After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10 d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated -breast, 12 h; leg, 6 h; wing, 12 h at the 1 st analysis, frozen -breast, 12 h at the 2 nd analysis; leg, 24 h at the 1 st analysis; wing, 12 h at the 1 st analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the 1 st analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.

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Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

Cited by 101 publications

References 28 publications

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham

Utilization of restructuring technology in the production of meat products: a review

Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing

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