Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions
C. Leygonie, T.J. Britz and L.C. Hoffman
Food Chemistry, Volume 127, Issue 4, 15 August 2011, Pages 1659–1667
2011
บทคัดย่อ
This study investigated the aptness of modifiedatmosphericpackaging (70:30, O2:CO2 (O_MAP); 70:30, N2:CO2 (N_MAP)) and traditional overwrap (control) for freshostrich steaks, stored at 4 ± 1 °C for 10 days. N_MAP showed the least oxidation, O_MAP the highest and the control moderate. Myoglobin (CIE a∗) was gradually oxidised in all packaging atmospheres, but the O_MAP oxidised at the slowest rate, remaining significantly more bloomed from day 0 (17.86 ± 1.17) to 8 (9.78 ± 1.12). Free carbonyls were constant in all packaging environments. TBARS remained constant for the N_MAP (2.39 ± 0.21 mg MDA/kg meat) and the overwrap (3.06 ± 0.29 mg MDA/kg meat), but the O_MAP increased significantly (9.96 ± 1.02 mg MDA/kg meat) to day 10. The pH increased in the control but remained constant in the MAP treatments. The control also showed the greatest drip loss (>5%). The success of MAP application to ostrich will depend on the ability of the consumer to detect the by-products of lipid oxidation.