Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
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DOI：
10.1016/j.meatsci.2004.08.013
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发表时间：
2005-03-01
期刊：
影响因子：
7.1
通讯作者：
Whittier, DR
中科院分区：
文献类型：
--
作者：
John, L;Cornforth, D;Whittier, DR
即食新鲜牛肉通常在约80%氧气和20%二氧化碳的改良气氛中包装。最近，美国农业部批准使用0.4%一氧化碳（CO）的主袋系统分配鲜肉。本研究比较了包装系统（真空、80%氧气、0.4%一氧化碳）、鲜肉储存时间（7-21天）和烹饪温度（49-79 ℃）对熟牛腰牛排中肌红蛋白变性、颜色和酸败程度的影响。在80%的氧气或CO包装的牛排保持理想的红色，分别为14和21天的存储。牛排储存在80%的氧气表现出最大的TBA值和肌红蛋白变性在所有的存储时间和烹饪温度。在高氧条件下储存的牛排在内部温度低至57摄氏度时会出现棕色的内部颜色，即过早的布朗宁效应。过早的布朗宁和酸败与牛排包装在80%的氧气，防止包装在0.4%的CO或真空。(C)2004爱思唯尔有限公司保留所有权利。
Case-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, USDA approved distribution of fresh meats in a master bag system using 0.4% carbon monoxide (CO). This study compared effects of packaging system (vacuum, 80% oxygen, 0.4% carbon monoxide), fresh meat storage time (7-21 days) and cooking temperature (49-79 degreesC) on extent of myoglobin denaturation, color and rancidity in cooked top sirloin steaks. Steaks packaged in 80% oxygen or CO retained desirable red color for 14 and 21 days storage, respectively. Steaks stored in 80% oxygen exhibited the greatest TBA values and myoglobin denaturation at all storage times and cooking temperatures. Steaks stored in high oxygen developed brown interior color at internal temperatures as low as 57 degreesC, the premature browning effect. Premature browning and rancidity associated with steaks packaged in 80% oxygen was prevented by packaging in 0.4% CO or vacuum. (C) 2004 Elsevier Ltd. All rights reserved.