Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef

Food Control

Volumn 21, Issue 9, 2010, Pages 1282-1290

  Maqsood, Sajid ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Colour; Ground beef; Lipid oxidation; MAP; Quality; Tannic acid

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 77952548710     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.02.018     Document Type: Article

References (39)

1. Ahn J., Grun I.U., Fernando L.N. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science 2002, 67:1364-1369.
2. Ahn J., Grun I.U., Mustapha A. Effects of plant extracts on microbial growth, colour change, and lipid oxidation in cooked beef. Food Microbiology 2007, 24:7-14.
3. Benjakul S., Bauer F. Biochemical and physicochemical changes in catfish (Silurus glanis L) muscle as influenced by different freeze-thaw cycles. Food Chemistry 2001, 72:207-217.
4. Boselli E., Caboni M.F., Rodriguez-Estrada M.T., Toschi T.G., Daniel M., Lercker G. Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions. Food Chemistry 2005, 91:705-713.
5. Bou R., Guardiola F., Codony R., Faustman C., Elias R.J., Decker E.A. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. Journal of Agricultural and Food Chemistry 2008, 56:9612-9620.
6. Carlez A., Veciana-Nogues T., Cheftel J.C. Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensm.-Wiss. u. Technology 1995, 28:528-538.
7. Carpenter C.E., Cornforth D.P., Whittier D. Consumer preferences for beef colour and packaging did not affect eating satisfaction. Meat Science 2001, 57:359-363.
8. Cousin M.A., Jay J.M., Vasavada P.C. Psychrotrophic microorganism. Compendium of methods for the microbiological examination of foods 1992, 153-168. American Public Health Association, Washington, DC. C. Vanderzand, D.F. Splittstoesser (Eds.).
9. Decker E.A., Hultin H.O. Factors influencing catalysis of lipid oxidation by the soluble fraction of mackerel muscle. Journal of Food Science 1990, 55:947-950.
10. Friedrich L., Siro I., Dalmadi I., Horvath K., Agoston R., Balla Cs. Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Science 2007, 79:332-343.
11. Georgantelis D., Blekas G., Katikou P., Ambrosiadis I., Fletouris D.J. Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science 2007, 75:266-274.
12. Gomez-Basauri J.V., Regenstein J.M. Vacuum packaging, ascorbic acid and frozen storage effects on heme and non-heme iron content of mackerel. Journal of Food Science 1992, 57:1337-1339.
13. Hayes J.E., Stepanyan V., Allen P., O'Grady M.N., O'Brien N.M., Kerry J.P. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Science 2009, 83:201-208.
14. Jayasingh P., Cornforth D.P., Brennand C.P., Carpenter C.E., Whittier D.R. Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging. Journal of Food Science 2002, 67:3493-3496.
15. John L., Cornforth D., Charles E., Sorheim O., Pettee B.C., Whittier D.R. Colour and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen or 0.4% carbon monoxide, or vacuum. Meat Science 2005, 69:441-449.
16. Krywicki K. The determination of haem pigment from fresh meat. Meat Science 1982, 7:29-36.
17. Laemmli U.K. Cleavage of structural proteins during assembly of head of 17 bacteriophage T4. Nature 1970, 227:680-685.
18. Love J.D. The role of heme iron in the oxidation of lipids in red meats. Food Technology 1983, 37:117-120.
19. Luciano G., Monahan F.J., Vasta V., Pennisi P., Bella M., Priolo A. Lipid and colour stability of meat from lambs fed fresh herbage or concentrate. Meat Science 2009, 82:193-199.
20. Lund M.N., Hviid M.S., Skibsted L.H. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Science 2007, 76:226-233.
21. Mailgaad M., Civille G.V., Carr B.T. Sensory evaluation techniques 1999, CRS Press, Boca Raton, FL.
22. Mancini R.A., Hunt M.C. Current research in meat colour. Meat Science 2005, 71:100-121.
23. Maqsood S., Benjakul S. Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chemistry 2010, 119:123-132.
24. Maqsood S., Benjakul S. Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices. Food Chemistry 2010, 121:29-38.
25. Masniyom P., Benjakul S., Visessanguan W. ATPase activity, surface hydrophobicity, sulfhydryl content and protein degradation in refrigerated seabass muscle in modified atmosphere packaging. Journal of Food Biochemistry 2004, 28:43-60.
26. Morrissey P.A., Sheehy P.J.A., Galvin K., Kerry J.P., Buckley D.J. Lipid stability in meat and meat products. Meat Science 1998, 49:73-86.
27. O'Grady M.N., Monahan F.J., Burke R.M., Allen P. The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Science 2000, 55:39-45.
28. Okayama T., Muguruma M., Murakami S., Yamada H. Effect of modified atmosphere packaging systems on pH value, microbial growth, metmyoglobin formation and lipid oxidation of thin sliced beef. Journal of the Japanese Society for Food Science and Technology [Nippon Shokuhin Kagaku Kogaku Kaishi] 1995, 42:498-504.
29. Ordonez J.A., Ledward D.A. Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheres. Meat Science 1977, 1:41-48.
30. Park D., Xiong Y.L., Alderton A.L. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein. Food Chemistry 2007, 3:1239-1246.
31. Schricker B.R., Miller D.D., Stouffer J.R. Measurement and content of non-heme and total iron in muscle. Journal of Food Science 1982, 47:740-743.
32. St.Angelo A.J., Crippen K.L., Dupuy H.P., James Chemical and sensory studies of antioxidant treated beef. Journal of Food Science 1990, 55:1501-1505.
33. Steel R.G.D., Torrie J.H. Principles and procedures of statistics 1980, McGraw-Hill Book Co., New York, pp. 106-107.
34. Taguri T., Tanaka T., Kouno I. Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease. Biological and Pharmaceutical Bulletin 2004, 27:1965-1969.
35. Tang S.Z., Ou S.Y., Huang X.S., Li W., Kerry J.P., Buckley D.J. Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. Journal of Food Engineering 2006, 77:248-253.
36. U.S. Code of Federal Regulations (2006). Tannic acid. 21 CFR 184.1097, pp. 492-493.
37. Viana E.S., Gomide L.A.M., Vanetti M.C.D. Effect of modified atmospheres on microbiological, colour and sensory properties of refrigerated pork. Meat Science 2005, 71:696-705.
38. Zaidi-Yahiaoui R., Zaidi F., Ait Bessai A. Influence of gallic and tannic acid on enzymatic activity and growth of Pectobacterium chrysanthemi (Dickeya chrysanthemi bv. chrysanthemi). African Journal of Biotechnology 2008, 7:482-486.
39. Zakrys P.I., Hogan S.A., O'Sullivan M.G., Allen P., Kerry J.P. Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Science 2008, 79:648-655.