Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.

Autor: Mancini RA; Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA. richard.mancini@uconn.edu, Ramanathan R, Suman SP, Konda MK, Joseph P, Dady GA, Naveena BM, López-López I
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2010 Jun; Vol. 85 (2), pp. 339-46. Date of Electronic Publication: 2010 Feb 06.
DOI: 10.1016/j.meatsci.2010.02.001
Abstrakt: Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O(2)+20% CO(2)), or 0.4% CO (30% CO(2)+69.6% N(2)) and stored for 0, 2, or 4days at 2 degrees C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 degrees C or 71 degrees C. Lactate improved (p<0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p>0.05) on the a * values and visual color scores of patties in 0.4% CO. Lactate decreased (p<0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p<0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p>0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p<0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties.
(Copyright 2010 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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