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PIGMENTS MODIFICATIONS DURING FREEZING and FROZEN STORAGE of PACKAGED BEEF
Author(s) -
LANARI M.C.,
BEVILACQUA A.E.,
ZARITZKY N.E.
Publication year - 1990
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1990.tb00040.x
Subject(s) - metmyoglobin , autoxidation , polyethylene , myoglobin , chemistry , firefly protocol , oxygen , pigment , organic chemistry , zoology , biology
Muscle pigment modifications during freezing and frozen storage of beef wrapped in high (polyethylene) and low (EVA/SARAN/EVA) gaseous permeability films were analyzed. Myo (Mb), oxy (MbO 2 ) and metmyoglobin (MetMb) concentrations were determined using reflectance spectrophotometry. Results indicated that in polyethylene wrapped samples myoglobin oxygenation took place during freezing and the only reaction observed throughout frozen storage was MetMb production from MbO 2 . Autoxidation was interpreted as a first order kinetic reaction. Storage temperature effect on kinetic and equilibrium constants was analyzed; reaction enthalpy and activation energy were calculated. MbO 2 and MetMb production during beef oxygenation was represented as a consecutive first order reaction system determining previous vacuum storage time and temperature influence on oxygenation capacity. Vacuum packaging of frozen beef increased color stability maintaining MetMb concentration levels lower than those corresponding to just frozen samples wrapped in polyethylene.