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Potassium Sorbate Effect on Pigment Concentration of Refrigerated Beef
Author(s) -
LANARI M.C.,
ZARITZKY N.E.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07800.x
Subject(s) - potassium sorbate , polyethylene , oxygen permeability , chemistry , food science , raw material , potassium , shelf life , permeability (electromagnetism) , oxygen , biochemistry , organic chemistry , membrane
The influence of potassium sorbate (SorK) on the relative concentrations of myo (Mb), oxi (MbO 2 ,) and metamyoglobin (MetMb) of raw beef samples wrapped in plastic films of differcnt gaseous permeability was determined at 0°C and 4°C. Diffuse rcflectance spectrophotometry was applied to determine muscle pigmcnts concentrations. Kinetics constants for Mbo 2 , and MetMb production during acrobic storage (polyethylene film) were statistically analyzed and compared with constants corresponding to sterilc and untreated meat. Influence of vacuum storage time, temperature and SorK levels on oxygenation capacity of samples packaged in EVA‐SARAN‐EVA was studied considering losses of cnzymatic activity and microbial growth. Shelf life of vacuum‐packaged beef trcatcd with SorK solutions was significantly increased without affecting oxygenation capacity; use of SorK in meat wrapped in high permeability films was not convcnient since MetMb accumulation was faster than in untreated muscle.