Browse > Article

Effects of Submersion Aging in Chilled Water on Lipid Oxidation, Myoglobin Oxidation and Purge Loss of Vacuum-Packed Hanwoo Meat  

정진연 (경상대학교 축산과학부)
허선진 (경상대학교 축산과학부)
이상조 (경상대학교 축산과학부)
양한술 (경상대학교 축산과학부)
문성실 (축산물등급판정소)
이정일 (경상남도 첨단양돈연구소)
김영환 (순천대학교 식품공학과)
주선태 (경상대학교 축산과학부)
박구부 (경상대학교 축산과학부)
Publication Information
Food Science of Animal Resources / v.22, no.3, 2002 , pp. 222-227 More about this Journal
Abstract
Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.
Keywords
myoglobin; meat color; purge loss; TBARS; aging;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Buege, J. A., and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol, 52, 302-310   DOI
2 Chan, W. K. M., Faustman, D., Yin, M., and Decker, E. A. (1997) Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of $H_2O_2$ and superoxide anion. Meat Sci., 46, 181-190   DOI   ScienceOn
3 Joo, S. T., and Park, G. B. (2001) Instruments for meat aging. Korea Patent 0295552
4 Ledward, D. A. (1983) Haemoproteins in meat and meat products. In : Development in food proteins. III(edited by B. J. F. Hudson). pp. 33-68. London: Elsevier Applied science
5 Liu, Q., Lanari, M. C. and Schaefer, D. M. (1995) A review of dietary vitamin E supplementation for improvement of beef quality. J. Anim. Sci., 73, 3131-3140   DOI
6 Newman, E. S. R., Rice-Evans, C. A. and Davies, M. J. (1991)IdentiScation of initiating agents in myoglobin-induced lipid peroxidation. Biochemical and Biophysical Research Communication., 79, 1414-1419
7 Renerre, M. (1984) Variabilite entre cuscles et entre animaux de la stabilite de la couleur des viande bovines. Sciences des Aliments, 4, 567-584
8 Renerre, M. (1999) Biochemical basis of fresh meat colour. Proc. 45th ICoMST. pp. 344-353
9 Taylor, A. A. (1985) Packaging fresh meat. In: developments in meat science, 3(edited by R.A. Lawrie). pp. 89-113. London : Elsevier Applied Science
10 Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D. and Merkel, R. A. (1975) Principle of meat science, W. H. Freeman & Co.- San Francisco
11 Kauffman, R. G., Eikelenboom, G., Vander Wal, P. G., Engle, B.,and Zaar, M. (1986) A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Sci., 18, 307-311   DOI   ScienceOn
12 Hunt, M. C., and Hedrick, H. B. (1977) Profile of fiber type and related properties of five bovine muscles. J. Food Sci., 42, 513-517   DOI
13 Batifoulier, F., Mercier, Y., Gatellier, P., and Renerre, M. (2002) Influence of vitamin E on lipid and protein oxidation induced by $H_2O_2$-activated MetMb in microsomal membranes from turkey muscle. Meat Sci., 61, 389-395   DOI   ScienceOn
14 Kanner, J. (1994) Oxidative processes in meat and meat products: quality implication. Meat Sci., 36, 169-189   DOI   ScienceOn
15 Hur, S. J., Joo, S. T., Oh, S. H., Kim, Y. J., Kim, Y. H., Lee, J. I., and Park, G. B. (2001) Effects of packaging method and storage condition on meat shelf-life and water-holding capacity of pork loin. J. Anim. Sci. & Technol., (kor). 43(1), 121-130
16 O'keefe, M., and Hood, D. E. (1982) Biochemical factors in-Huencing metmyoglobin formation in beef from muscles of different color stability. Meat Sci., 1, 209-228
17 Warriss, P. D. (1979) The extraction of haem pigments from freshmeat. J. Food Technol., 14, 75-80   DOI
18 Faustman, C., and Cassens, R .G., Schaefer, D. K., Buege, D. R.,Williams, S. N. and Sheller, K. K. (1989) Improvement of pig-ment and lipid stability in Holstein steer beef by dietary supplementation on vitamin E. J. Food Sci., 54, 858   DOI
19 Husband, P. M. (1982) The history of vacuum packaged meat. Food Technology in Australia., 34(6), 272-276
20 SAS (1995) SAS/SATT software for PC. Release 6.11, SAS Institute, Cary, NC, U.S.A
21 Lynch, N. M., Kastner, C. L., Kropf, D. H. and Caul, J. F. (1986) Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef. J. Food. Sci., 51, 256-257   DOI
22 Krzywicki. K. (1982) The determination of haem pigments in meat. Meat Sci., 1, 29-36
23 Labadie, J. (1999) Consequences of packaging on bacterial growth meat in an ecological niche. Meat Sci., 52, 299-305   DOI   ScienceOn
24 Homsey, H. C. (1956) The colour of cooked cured pork. l-Estimation of the nitric oxide haem pigments. J. Sci. Food Agrc., 20, 534-540
25 Kauffman, R. G. Carpenter, Z. L., Bray, R. W. and Hoekstra, W. G., (1964) Interrelationships ofgross chemical components of porkmuscle. J. Agr. Food Chem., 12, 102-105   DOI