Influence of different storage atmospheres in packaging on color stability of beef.

Autor: Krell J; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Poveda-Arteaga A; DIL, German Institute of Food Technology, Quakenbrück, Germany., Weiss J; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Witte F; DIL, German Institute of Food Technology, Quakenbrück, Germany., Terjung N; DIL, German Institute of Food Technology, Quakenbrück, Germany., Gibis M; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Sep; Vol. 89 (9), pp. 5774-5787. Date of Electronic Publication: 2024 Aug 10.
DOI: 10.1111/1750-3841.17286
Abstrakt: The influence of storage atmosphere on the color development and myoglobin (Mb) redox state of beef was investigated. Beef samples were packaged in 6 different atmospheres including different degrees of vacuum, levels of oxygen, nitrogen, and a mixture with 20% CO 2 and stored at 2°C for 14 days. Over this time, color and reflection of the packaged samples were measured. The used method allows quick, easy, and non-invasive measurement of the packaged samples, without using time consuming chemical assays. The method could be implemented in beef production lines, with potential for automatization. The data was used to illustrate the L*a*b* values for insights regarding qualitative color changes. Quantitative color changes were analyzed by calculation of color difference ΔE 2000 . Additionally, the relative levels of the deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) were calculated from reflection spectra. The most important findings are: there is a strong correlation (r sp  = 0.80 to 0.99 with one exception at r sp  = 0.69 (high vacuum), p ≤ 0.05) between a* values and relative OMb levels. Storage atmospheres containing high oxygen concentrations lead to an attractive meat color, but a decreased overall color and Mb stability (ΔE = 5.02 (synthetic air) and ΔE = 2.23 (high oxygen) after 14 days of storage). Vacuum packaged samples are most stable in regards of color and Mb stability (ΔE = 1.79 (high vacuum) and ΔE = 1.63 (low vacuum) after 14 days of storage), but lack in the vibrant red color desired for sale. The experiments showed that color measurement can be a fast, non-invasive marker for meat quality. PRACTICAL APPLICATION: In this research article, six different storage atmospheres are compared regarding their influence on color stability and color quality of beef during storage in packaging. The results suggest which atmospheres to use in various sales-related scenarios. The method described can easily be applied in the meat industry to quickly monitor changes during storage and wet-aging without damaging the meat or opening the meat packages.
(© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
Databáze: MEDLINE
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