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Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display
Author(s) -
Mancini Richard A.,
Hunt Melvin C.,
Seyfert Mark,
Kropf Donald H.,
Hachmeister Kathy A.,
Herald Tom J.,
Johnson Dallas E.
Publication year - 2006
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.1750-3841.2006.00159.x
Subject(s) - ascorbic acid , antioxidant , chemistry , bone marrow , vitamin c , lumbar vertebrae , limiting , food science , biochemistry , lumbar , anatomy , medicine , biology , mechanical engineering , engineering
Two experiments were conducted to assess the role of aqueous‐ and lipid‐based antioxidants in preventing or limiting beef lumbar vertebrae marrow discoloration. In experiment 1, lumbar vertebrae ( n = 8 replications) were treated with either 0%, 1.5%, or 2.5% (wt/wt) of ascorbic acid or ascorbate‐6‐palmitate. Vertebrae color (visual and L*a*b*) was evaluated during 5 d of display at 1 °C in high‐oxygen modified atmosphere packaging (MAP; 80% oxygen/20% carbon dioxide). Ascorbic acid treatments minimized ( P < 0.05) discoloration compared with ascorbate‐6‐palmitate. In experiment 2, lumbar vertebrae ( n = 8 replications) were treated with 0, 0.06 M, or 0.10 M ascorbic acid and ascorbate‐6‐palmitate, packaged in high‐oxygen MAP, and displayed for 5 d (1 °C). During display, vertebrae treated with ascorbic acid had a redder color ( P < 0.05) than those treated with ascorbate‐6‐palmitate, and both treatments were redder ( P < 0.05) than untreated controls. To better understand the mechanism of beef bone marrow discoloration, future work might address the hydrophobic antioxidants' lack of effectiveness and the potential localization of components responsible for bone discoloration within the aqueous phase of erythropoietic marrow.