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| Effect of Different Packaging Atmospheres on Protein Oxidation in Meat Products |
| MA Lihua, SONG Hui, WANG Weidong, ZHUANG Zhendong |
| College of Food (Biology) Engineering, Xuzhou Institute of Technology, Xuzhou 221000, China |
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Abstract The effect of high-oxygen modified atmosphere packaging (MAP), vacuum packaging and normal packaging on protein oxidation in meat products during storage was evaluated by monitoring changes in sensory quality, carbonyl group value (CGV), sulfydryl group content, moisture content, water activity and tenderness. The results showed that moisture content and water activity in the three packaging treatments were not significantly changed after 4 weeks of storage. The sensory quality of high-oxygen MAP treatment was better than that of two other treatments. Moreover, the tenderness of high-oxygen MAP treatment was superior to that of the samples packaged in normal atmosphere and similar to that of the vacuum-packaged ones. The degree of protein oxidation was lower in high-oxygen modified atmosphere than in vacuum and normal atmosphere as indicated by a decrease of 14.86% and 21.36% in CGV and an increase of 22.94% and 97.20% in sulfydryl group content, respectively. Hence, this study demonstrated that high-oxygen MAP could delay protein oxidation in meat products during storage, thereby ensuring meat quality.
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2017, Vol. 31 
