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Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions
Author(s) -
Leygonie Coleen,
Britz Trevor J.,
Hoffman Louw C.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02603.x
Subject(s) - modified atmosphere , tbars , chemistry , electronic map , zoology , food science , lipid peroxidation , biochemistry , biology , antioxidant , computer science , shelf life , real time computing
Summary This study investigated the aptness of modified atmospheric packaging (70:30, O 2 :CO 2 (O_MAP); 70:30, N 2 :CO 2 (N_MAP)) and traditional overwrap (control) for previously frozen ostrich steaks, stored at 4 ± 1 °C for 10 days. The N_MAP showed the least oxidation, O_MAP the highest and the control moderate. The redness (CIE a *) decreased to 3.67 ± 0.83 by day 10 in the O_MAP, the N_MAP and control initially had lower values indicating slower oxidisation. The free carbonyl production was higher in the O_MAP than the N_MAP and control. TBARS remained relatively constant for the N_MAP and control, but increased to 9.70 ± 3.26 (day 10) in the O_MAP. Drip loss (non‐cumulative), was initially high (5–6%) for N_MAP and control, followed by a decrease on day 2 (2%) that increased to day 10 (4–6%). In conclusion, the traditional overwrap was not suited; N_MAP holds potential under a true anoxic atmosphere whilst O_MAP was limited by protein and lipid oxidation.