The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
BACKGROUND
Meat and processed meats, depending on the animal species and anatomical element from which they were obtained, exhibit a varied fat content (most typically from 10% to 80% dry matter). Fats are relatively unstable food components. The aim of this study was to determine the effect of an addition of model brines on lipid oxidation rate in the selected beef element stored under aerobic conditions and in vacuum at a temperature of 5°C.


METHODS
Material for analyses comprised beef: rump cut (R) and the heel of round (L). Meat was cured (at 20% in relation to raw material weight) with brine A, containing 1% NaCl in total weight and brine B, containing 1% NaCl and 0.3% sodium tripolyphosphate E 451i (including 56% P2O5 ). Meat after being massaged was stored under aerobic conditions (T) and in vacuum (P) at a temperature of 5°C for 15 days. During storage of samples changes were determined in peroxide value (PV), contents of secondary fat decomposition products using the TBARS test as well as changes in pH value.


RESULTS
It was observed that with an extension of sample storage time peroxide value was growing gradually, but the dynamics of this growth varied. Samples coming from the rump cut muscle, stored in the atmosphere with unlimited access of oxygen, were characterised by slightly, but statistically significantly higher peroxide values in comparison to the other tested samples. The highest increase in the TBARS test value was observed in samples stored under aerobic conditions and coming from the heel of round muscle, irrespective of the type of applied brine. Conducted analyses showed that vacuum packaging of meat, in comparison to the storage of samples at unlimited access of oxygen, effectively slowed down the increase in the content of secondary oxidation products determined by the TBARS test. The greatest effect of vacuum packaging was observed for the heel of round in brine A.


CONCLUSIONS
Vacuum packaging, in comparison to storage of experimental samples under aerobic conditions, delayed the increase in peroxide value and effectively slowed down the increase in contents of secondary lipid oxidation products. Statistically significant changes in pH values were observed in the heel of round, irrespective of the type of applied brine, stored under aerobic conditions.
Institute of Meat Technology, Poznań University of Life Sciences, Poland. abilska@up.poznan.pl
Agnieszka
A
Bilska
Bożena
B
Danyluk
Ryszard
R
Kowalski
D000818:Animals; D002417:Cattle; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D010545:Peroxides / Q000032:analysis; D011122:Polyphosphates; D012492:Salts; D012965:Sodium Chloride; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors; D014618:Vacuum
D010545:Peroxides; D011122:Polyphosphates; D012492:Salts; D017392:Thiobarbituric Acid Reactive Substances; C017082:brine; D012965:Sodium Chloride; C005692:triphosphoric acid