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Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging Packaging

Author(s): D.K. Balev | A.S. Staykov | G.Y. Ivanov | St.G. Dragoev | E.H. Filizov

Journal: American Journal of Food Technology
ISSN 1557-4571

Volume: 6;
Issue: 2;
Start page: 117;
Date: 2011;
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Keywords: taxifolin | sensory quality | Color stability | modified atmosphere packaging

The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of chilled beef was studied. The combination of modified atmosphere packaging and taxifolin treatment of beef (TMA beef) preserved beef colour bright and lightly red up to the 12 days of storage at 0°C (18 days post mortem). Slight increase of sensory evaluated odor scores of TMA beef was established at the 18d post mortem. The sensory evaluated taste scores varied from 5.00 to 4.50 during whole experimental period. After 12 days of storage at 0°C the Lightness of the color (L*) values of beef trimmings increased with 3.8% and those of beef knuckles did not change significantly (*p>0.05). The red colour component (a*) of TMA beef decreased with 5.4 and 8.2% for beef trimmings and beef knuckles, respectively. Similar tendency was established for the yellow color component (b*). The chroma (C) of TMA beef did not change significantly (*p>0.05) and the hue angle (H) decreased with approximately 5.0%. The results obtained showed, that the TMA samples had higher SEC scores and better L*, a*, b*, C and H values in comparison with the other beef samples. The combined application of taxifolin treatment and modified atmosphere packaging improved the sensory quality, muscle color and color stability of chilled beef.
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