Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle |
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Authors: | Katsunori Saito Abdulatef M. Ahhmed Satoshi Kawahara Yasushi Sugimoto Takayoshi Aoki Michio Muguruma |
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Affiliation: | 1. Technical Corporate Department, Sumitomo 3M Limited, 3-8-8, Minamihashimoto, Sagamihara-Shi, 229-1185 Kanagawa, Japan;2. Laboratory of Food Science and Nutrition, Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, 1-1, Gakuen Kibanadadi, Miyazaki-Shi, 889-2192 Miyazaki, Japan;3. Department of Biochemistry and Applied Biosciences, The United Graduate School of Agriculture Science, Kagoshima University. 1-21-24, Korimoto, Kagoshima-Shi, 890-0065 Kagoshima, Japan |
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Abstract: | This study aimed to evaluate the effects of osmotic dehydration sheet (ODS) packaging on the quality parameters of beef biceps femoris muscle samples stored at 4 °C for 0, 1, 3 and 7 days. Quality indices such as Hunter color values (L∗, a∗ and b∗, the percentage of metmyoglobin (Met-Mb%), K value (freshness index), and the contents of adenosine triphosphate (ATP)-related compounds (ARCs), thiobarbituric acid reactive substances (TBA-RS) and volatile basic nitrogen (VBN) were measured. ODS gave lower a∗ and b∗ values and lower Met-Mb% compared with control samples wrapped in polyvinylidene chloride film (PVDCF) (P < 0.01), but had no effect on L∗ (P < 0.01). As a result, with higher levels of osmotic dehydration produced by the ODS, the percentage of weight loss and the total contents of ARCs and inosine monophosphate of the samples also increased (P < 0.05). The K values of ODS samples were also significantly lower than PVDCF-wrapped samples (P < 0.05). Low performance ODS wrapping reduced the TBA-RS values below those found with PVDCF and high performance ODS processing (P < 0.01). Moreover, the use of ODS had no effect on VBN values. Thus, although the bright red of beef samples changed to a dark purple color and the weights of samples decreased, the ODS approach has potential as a tool for decreasing the deterioration of other quality indices such as Met-Mb%, TBA-RS, ARCs, K values and the VBN content of cold-stored beef. |
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Keywords: | Beef freshness Osmotic dehydration sheets K value L&lowast a&lowast and b&lowast values Metmyoglobin TBA-RS VBN |
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