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Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere

Sánchez-Escalante, Armida, Torrescano, Gastón, Djenane, Djamel, Beltrán, José Antonio, Giménez, Begoña, Roncalés, Pedro
CyTA: journal of food 2011 v.9 no.1 pp. 49-57
antioxidants, ascorbic acid, beef, carnosine, color, discoloration, flora, fluorescence, lighting, lipid peroxidation, modified atmosphere packaging, off odors, oxidation, oxidative stability, patties, psychrotrophic bacteria, red meat, rosemary, supermarkets, taurine, thiobarbituric acid-reactive substances, ultraviolet radiation
The effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2°C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect.