Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Bilska A., Danyluk B., Kowalski R., 2012. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef. Acta Sci.Pol. Technol. Aliment. 11 (1), 27-39

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 11 (1) 2012 pp. 27-39

Agnieszka Bilska, Bożena Danyluk, Ryszard Kowalski

Institute of Meat Technology, Poznań University of Life Sciences, Poland

The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef

Abstract

Introduction. Meat and processed meats, depending on the animal species and anatomical element from which they were obtained, exhibit a varied fat content (most typically from 10% to 80% dry matter). Fats are relatively unstable food components. The aim of this study was to determine the effect of an addition of model brines on lipid oxidation rate in the selected beef element stored under aerobic conditions and in vacuum at a temperature of 5°C.
Material and methods. Material for analyses comprised beef: rump cut (R) and the heel of round (L). Meat was cured (at 20% in relation to raw material weight) with brine A, containing 1% NaCl in total weight and brine B, containing 1% NaCl and 0.3% sodium tripolyphosphate E 451i (including 56% P2O5 ). Meat after being massaged was stored under aerobic conditions (T) and in vacuum (P) at a temperature of 5°C for 15 days. During storage of samples changes were determined in peroxide value (PV), contents of secondary fat decomposition products using the TBARS test as well as changes in pH value.
Results.  It was observed that with an extension of sample storage time peroxide value was growing gradually, but the dynamics of this growth varied. Samples coming from the rump cut muscle, stored in the atmosphere with unlimited access of oxygen, were characterised by slightly, but statistically significantly higher peroxide values in comparison to the other tested samples. The highest increase in the TBARS test value was observed in samples stored under aerobic conditions and coming from the heel of round muscle, irrespective of the type of applied brine. Conducted analyses showed that vacuum packaging of meat, in comparison to the storage of samples at unlimited access of oxygen, effectively slowed down the increase in the content of secondary oxidation products determined by the TBARS test. The greatest effect of vacuum packaging was observed for the heel of round in brine A.
Conclusions. Vacuum packaging, in comparison to storage of experimental samples under aerobic conditions, delayed the increase in peroxide value and effectively slowed down the increase in contents of secondary lipid oxidation products. Statistically significant changes in pH values were observed in the heel of round, irrespective of the type of applied brine, stored under aerobic conditions.

Keywords: beef, vacuum packaging, peroxide value, TBARS
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/3_1_2012.pdf

For citation:

MLA Bilska, Agnieszka, et al. "The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef." Acta Sci.Pol. Technol. Aliment. 11.1 (2012): 27-39.
APA Bilska A., Danyluk B., Kowalski R. (2012). The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef. Acta Sci.Pol. Technol. Aliment. 11 (1), 27-39
ISO 690 BILSKA, Agnieszka, DANYLUK, Bożena, KOWALSKI, Ryszard. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef. Acta Sci.Pol. Technol. Aliment., 2012, 11.1: 27-39.