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Oxidative Changes of Heat‐Sterilized Meat in Trays
Author(s) -
GÜNTENSPERGER BRUNO,
ESCHER FELIX E.
Publication year - 1994
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.1365-2621.1994.tb08105.x
Subject(s) - tbars , chemistry , sterilization (economics) , thiobarbituric acid , food science , lipid oxidation , oxidative phosphorylation , chromatography , lipid peroxidation , biochemistry , antioxidant , monetary economics , foreign exchange , economics , foreign exchange market
We studied oxidative changes of ground pork meat filled into plastic or aluminum trays, sterilized at 121 or 131°C and stored up to 56 days at 20 or 37°C in the dark or exposed to light, respectively. Sterilization temperature did not influence either thiobarbituric acid reactive substances (TBARS) of the samples or ethane concentrations in headspace of trays. An increase of storage temperature from 20 to 37°C increased TBARS and ethane concentrations regardless of filling method and packaging material. No changes in double‐bond indices were observed. Nitrogen flushing in combination with light protection reduced lipid oxidation up to 85–95%