PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

Alexander Stoyanov Staykov,Dessislava Borislavova Vlahova-Vangelova,Stefan Georgiev Dragoev,Miglena Rumenova Pavlova,Dessislav Kostadinov Balev

doi:10.15414/jmbfs.2016.5.6.617-622

Alexander Stoyanov Staykov, Dessislava Borislavova Vlahova-Vangelova + Show 3 more

Open Access

https://doi.org/10.15414/jmbfs.2016.5.6.617-622

Copy DOI

Abstract

Keeping the quality and prolongation the shelf-life of stored at 0  0.5ºC packed under vacuum or modified (80%О2/20%СО2) atmosphere beef m. semimembranosus sprayed with 0.02% solution, containing 10 g.l-1 dihydroquercetin from Siberian larch (Larix sibirica Ledeb), 5 g.l-1 rosemary (Rosmarinus officinalis) extract and 1 g.l-1 L-ascorbic acid was studied. The experiments were carried out with five samples: control - air packaged; vacuum packaged; vacuum packaged and treated with 0.02% ternary antioxidant blend; packaged under modified atmosphere (80%O2/20%CO2); and packaged under rich in oxygen modified atmosphere, after spaying with 0.02% ternary antioxidant blend. Samples were stored 28 days (to 32 d post mortem) at 0  0.5ºC. The pre-treatment of beef with ternary antioxidant blend preserve the sensory scores and colour properties of beef, and inhibited total microbial growth, and development of Brochothrix termosphacta and pathogens to the end of storage (28 d at 0  0.5ºC), was found. The pre-treatment of beef with ternary antioxidant blend was not main factors which can affect the pH and free amino nitrogen changes in fresh beef. The pre-treatment of beef with 0.02% ternary antioxidant blend may be successfully used for preserving the quality and prolonging the shelf-life of beef m. semimembranosus packed under modified (80%О2/20%СО2) atmosphere. The shelf-life can extend with 75% compared to air packed meat, and with 7 days against only vacuum- or modified atmosphere packed beef.

Highlights

The main criterions in purchasing fresh beef on the market are its colour, flavour, odour and microbiological status (Ercolini et al, 2006)
The objective of this study was to determine the effect of surface pre-treatment with of ternary antioxidant blend (TAB) containing dihydroquercetin extracted from Siberian larch (Larix sibirica Ledeb), extract from rosemary (Rosmarinus officinalis Linn.), and L-ascorbic acid on the quality and shelf-life of (80%О2/20%СО2) modified atmosphere packed (MAP) or vacuum packed (VP) beef
The results obtained for instrumentally measured colour characteristics (Table 1) of beef m. semimembranosus during storage at 0 ± 0.5°C correspond with the data from sensory analysis (Fig 1)

Summary

Introduction

The main criterions in purchasing fresh beef on the market are its colour, flavour, odour and microbiological status (Ercolini et al, 2006). Lund et al (2007) offered the protein and lipid oxidation in MAP (100% N2, or 80%O2/20%N2) minced beef patties stored for 6 days in the dark at 4°C, to be inhibit by addition of rosemary extract or ascorbate/citrate (1:1) mixture. Natural antioxidants such as rosemary extracts (Rohlik et al, 2010, 2012) and dihydroquercetin (Semenova et al, 2008; Bakalivanova and Kaloyanov, 2012) have been proposed for prolongation of the shelf-life of meat products and especially the MAP beef (Fernández-López et al, 2005; Balev et al, 2010). In lipid-based systems, carnosic acid and carnosol effectively chelate iron and scavenge peroxyl radical (Djenane et al, 2003; Lund et al., 2007)

Objectives

Methods

Results

Discussion

Conclusion