Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef
We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O 2 + 20% CO 2), carbon...
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| Veröffentlicht in: | Meat science 2010-12, Vol.86 (4), p.994-998 |
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| creator | Suman, S.P. Mancini, R.A. Joseph, P. Ramanathan, R. Konda, M.K.R. Dady, G. Yin, S. |
| description | We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O
2
+
20% CO
2), carbon monoxide MAP (CO; 0.4% CO
+
19.6% CO
2
+
80% N
2), vacuum (VP), or aerobic packaging (PVC) and stored at 1
°C. Chitosan increased (
P
<
0.05) redness of patties stored in PVC and CO, whereas it had no effect (
P
>
0.05) in HIOX. Chitosan patties demonstrated lower (
P
<
0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (
P
<
0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (
P
>
0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific. |
| doi_str_mv | 10.1016/j.meatsci.2010.08.006 |
| format | Article |
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2
+
20% CO
2), carbon monoxide MAP (CO; 0.4% CO
+
19.6% CO
2
+
80% N
2), vacuum (VP), or aerobic packaging (PVC) and stored at 1
°C. Chitosan increased (
P
<
0.05) redness of patties stored in PVC and CO, whereas it had no effect (
P
>
0.05) in HIOX. Chitosan patties demonstrated lower (
P
<
0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (
P
<
0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (
P
>
0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.08.006</identifier><identifier>PMID: 20833484</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Aerobiosis ; Animals ; Antioxidants ; Biological and medical sciences ; Carbon Monoxide ; Cattle ; Chitosan ; Color ; Color stability ; Food industries ; Food Packaging - methods ; Food Preservation - methods ; Fundamental and applied biological sciences. Psychology ; General aspects ; Ground beef ; Handling, storage, packaging, transport ; Lipid oxidation ; Lipid Peroxidation ; Meat - analysis ; Meat and meat product industries ; Modified atmosphere packaging ; Oxygen ; Refrigeration ; Vacuum</subject><ispartof>Meat science, 2010-12, Vol.86 (4), p.994-998</ispartof><rights>2010 The American Meat Science Association</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-6af34b9152d2082557a2981bcb208b5b7cb70d3d754ae6dc34a0b50cde07b0573</citedby><cites>FETCH-LOGICAL-c418t-6af34b9152d2082557a2981bcb208b5b7cb70d3d754ae6dc34a0b50cde07b0573</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174010003086$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23660954$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20833484$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Suman, S.P.</creatorcontrib><creatorcontrib>Mancini, R.A.</creatorcontrib><creatorcontrib>Joseph, P.</creatorcontrib><creatorcontrib>Ramanathan, R.</creatorcontrib><creatorcontrib>Konda, M.K.R.</creatorcontrib><creatorcontrib>Dady, G.</creatorcontrib><creatorcontrib>Yin, S.</creatorcontrib><title>Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O
2
+
20% CO
2), carbon monoxide MAP (CO; 0.4% CO
+
19.6% CO
2
+
80% N
2), vacuum (VP), or aerobic packaging (PVC) and stored at 1
°C. Chitosan increased (
P
<
0.05) redness of patties stored in PVC and CO, whereas it had no effect (
P
>
0.05) in HIOX. Chitosan patties demonstrated lower (
P
<
0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (
P
<
0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (
P
>
0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.</description><subject>Aerobiosis</subject><subject>Animals</subject><subject>Antioxidants</subject><subject>Biological and medical sciences</subject><subject>Carbon Monoxide</subject><subject>Cattle</subject><subject>Chitosan</subject><subject>Color</subject><subject>Color stability</subject><subject>Food industries</subject><subject>Food Packaging - methods</subject><subject>Food Preservation - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Ground beef</subject><subject>Handling, storage, packaging, transport</subject><subject>Lipid oxidation</subject><subject>Lipid Peroxidation</subject><subject>Meat - analysis</subject><subject>Meat and meat product industries</subject><subject>Modified atmosphere packaging</subject><subject>Oxygen</subject><subject>Refrigeration</subject><subject>Vacuum</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1v1DAQhi0EotuFnwD4gnrKMo7j2DmhquJLqgQS9GyNPxK8zcaLnSD673G0Cxw5WWM9M_PqGUJeMNgxYO2b_e7gcc427Goof6B2AO0jsmFK8qphXD0mG-DQVUw2cEEuc94DAOO1ekoualCcN6rZkPsvaO9xCNNQ5aO3oQ-WhqkfFz9ZT2NP7fcwx4wTjRO1cYyJ5hlNGMP8QHFydAzH4Gj8FRzOoTBhosn3KQw-4ewdHVJcCma875-RJz2O2T8_v1ty9_7dt5uP1e3nD59urm8r2zA1Vy32vDEdE7UrOWshJNadYsaaUhphpDUSHHdSNOhbZ3mDYARY50EaEJJvydVp7jHFH4vPsz6EbP044uTjkrUUgknVFhlbIk6kTTHnklsfUzhgetAM9KpZ7_VZs141a1C6aC59L88bFnPw7m_XH68FeH0GMFsc-4STDfkfx9sWOrFyr05cj1HjkApz97Vs4sBU14h6Jd6eCF-M_Qw-6RJmPY4LydtZuxj-E_Y3LrqoPg</recordid><startdate>20101201</startdate><enddate>20101201</enddate><creator>Suman, S.P.</creator><creator>Mancini, R.A.</creator><creator>Joseph, P.</creator><creator>Ramanathan, R.</creator><creator>Konda, M.K.R.</creator><creator>Dady, G.</creator><creator>Yin, S.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20101201</creationdate><title>Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef</title><author>Suman, S.P. ; Mancini, R.A. ; Joseph, P. ; Ramanathan, R. ; Konda, M.K.R. ; Dady, G. ; Yin, S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-6af34b9152d2082557a2981bcb208b5b7cb70d3d754ae6dc34a0b50cde07b0573</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Aerobiosis</topic><topic>Animals</topic><topic>Antioxidants</topic><topic>Biological and medical sciences</topic><topic>Carbon Monoxide</topic><topic>Cattle</topic><topic>Chitosan</topic><topic>Color</topic><topic>Color stability</topic><topic>Food industries</topic><topic>Food Packaging - methods</topic><topic>Food Preservation - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Ground beef</topic><topic>Handling, storage, packaging, transport</topic><topic>Lipid oxidation</topic><topic>Lipid Peroxidation</topic><topic>Meat - analysis</topic><topic>Meat and meat product industries</topic><topic>Modified atmosphere packaging</topic><topic>Oxygen</topic><topic>Refrigeration</topic><topic>Vacuum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suman, S.P.</creatorcontrib><creatorcontrib>Mancini, R.A.</creatorcontrib><creatorcontrib>Joseph, P.</creatorcontrib><creatorcontrib>Ramanathan, R.</creatorcontrib><creatorcontrib>Konda, M.K.R.</creatorcontrib><creatorcontrib>Dady, G.</creatorcontrib><creatorcontrib>Yin, S.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suman, S.P.</au><au>Mancini, R.A.</au><au>Joseph, P.</au><au>Ramanathan, R.</au><au>Konda, M.K.R.</au><au>Dady, G.</au><au>Yin, S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-12-01</date><risdate>2010</risdate><volume>86</volume><issue>4</issue><spage>994</spage><epage>998</epage><pages>994-998</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O
2
+
20% CO
2), carbon monoxide MAP (CO; 0.4% CO
+
19.6% CO
2
+
80% N
2), vacuum (VP), or aerobic packaging (PVC) and stored at 1
°C. Chitosan increased (
P
<
0.05) redness of patties stored in PVC and CO, whereas it had no effect (
P
>
0.05) in HIOX. Chitosan patties demonstrated lower (
P
<
0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (
P
<
0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (
P
>
0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20833484</pmid><doi>10.1016/j.meatsci.2010.08.006</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2010-12, Vol.86 (4), p.994-998 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_755178601 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Aerobiosis Animals Antioxidants Biological and medical sciences Carbon Monoxide Cattle Chitosan Color Color stability Food industries Food Packaging - methods Food Preservation - methods Fundamental and applied biological sciences. Psychology General aspects Ground beef Handling, storage, packaging, transport Lipid oxidation Lipid Peroxidation Meat - analysis Meat and meat product industries Modified atmosphere packaging Oxygen Refrigeration Vacuum |
| title | Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef |
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