Conference paper
Minimising protein oxidation in retail-packed minced beef using three-gas MA-packaging
National Food Institute, Technical University of Denmark1
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark2
Division of Industrial Food Research, National Food Institute, Technical University of Denmark3
Danish Meat Research Institute4
Minced beef is usually packed in high oxygen modified atmosphere packaging (MAP) with a gas mixture consisting of 70-80% oxygen (O2) and 20-30% carbon dioxide (CO2). Unfortunately, this results in rubbery and less juicy beef patties with a more rancid flavour compared with fresh or nonoxygen packed beef.
To establish whether three-gas MAP (O2, CO2 and N2), instead of two-gas MAP (O2 and CO2), would affect sensory attributes, shelf life, protein and lipid oxidation, minced beef was packed in MAP with either 40%, 50% or 80% O2 and 20% or 40% CO2 with N2 as filler gas. When comparing traditional MA-packaging (80% O2 + 20% CO2) with a low oxygen packaging atmosphere (40% O2 + 20% CO2 + 40% N2), the latter is seen to increase the meat oxidative stability during storage but decrease acceptability and shelf life.
In contrast, high oxygen MAP (80% and 50% O2) results in more oxidation but a longer shelf life. However, this was not sensorially detectable in the first five days of storage. To maintain shelf life, packaging in 50% O2 + 40% CO2 + 10% N2 or 80% O2 + 20% CO2 is preferable, although this gas mixture will not prevent lipid or protein oxidation in the meat.
Language: | English |
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Year: | 2015 |
Proceedings: | 60<sup>th</sup> International Congress of Meat Science and Technology |
Types: | Conference paper |