Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)

Dimitrios Spanos, Mari Ann Tørngren, Mette Christensen, Caroline P. Baron

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The characteristics and the oxidative stability of pork steaks and of pork mince were investigated during 2, 5 and 7 days of refrigerated storage using oxygen (O2) levels of 0%, 20%, 50% and 80% in modified atmosphere packaging (MAP). Steaks stored during 7 days were not affected by an increase in O2 concentration, as revealed by lipid and protein oxidation markers. In contrast, the mince was characterised by an altered protein profile, loss of free thiol groups and increased protein oxidation, early during storage. The oxidative stability of pork mince was improved by using intermediate (50%) O2 MAP. The results show that fresh pork products are affected differently by the MAP O2 concentration and strongly indicate that optimisation of MAP based on the retail product type would be of considerable benefit to their oxidative stability.
Original languageEnglish
JournalMeat Science
Volume113
Pages (from-to)162-169
Number of pages8
ISSN0309-1740
DOIs
Publication statusPublished - 2016

Keywords

  • MAP
  • Pork
  • Oxidation
  • Storage
  • Gas composition

Cite this

Spanos, Dimitrios ; Ann Tørngren, Mari ; Christensen, Mette ; Baron, Caroline P. / Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP). In: Meat Science. 2016 ; Vol. 113. pp. 162-169.
@article{fc93416c2d1244eda43b1f1a3eb43c67,
title = "Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)",
abstract = "The characteristics and the oxidative stability of pork steaks and of pork mince were investigated during 2, 5 and 7 days of refrigerated storage using oxygen (O2) levels of 0{\%}, 20{\%}, 50{\%} and 80{\%} in modified atmosphere packaging (MAP). Steaks stored during 7 days were not affected by an increase in O2 concentration, as revealed by lipid and protein oxidation markers. In contrast, the mince was characterised by an altered protein profile, loss of free thiol groups and increased protein oxidation, early during storage. The oxidative stability of pork mince was improved by using intermediate (50{\%}) O2 MAP. The results show that fresh pork products are affected differently by the MAP O2 concentration and strongly indicate that optimisation of MAP based on the retail product type would be of considerable benefit to their oxidative stability.",
keywords = "MAP, Pork, Oxidation, Storage, Gas composition",
author = "Dimitrios Spanos and {Ann T{\o}rngren}, Mari and Mette Christensen and Baron, {Caroline P.}",
year = "2016",
doi = "10.1016/j.meatsci.2015.11.021",
language = "English",
volume = "113",
pages = "162--169",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP). / Spanos, Dimitrios; Ann Tørngren, Mari; Christensen, Mette; Baron, Caroline P.

In: Meat Science, Vol. 113, 2016, p. 162-169.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)

AU - Spanos, Dimitrios

AU - Ann Tørngren, Mari

AU - Christensen, Mette

AU - Baron, Caroline P.

PY - 2016

Y1 - 2016

N2 - The characteristics and the oxidative stability of pork steaks and of pork mince were investigated during 2, 5 and 7 days of refrigerated storage using oxygen (O2) levels of 0%, 20%, 50% and 80% in modified atmosphere packaging (MAP). Steaks stored during 7 days were not affected by an increase in O2 concentration, as revealed by lipid and protein oxidation markers. In contrast, the mince was characterised by an altered protein profile, loss of free thiol groups and increased protein oxidation, early during storage. The oxidative stability of pork mince was improved by using intermediate (50%) O2 MAP. The results show that fresh pork products are affected differently by the MAP O2 concentration and strongly indicate that optimisation of MAP based on the retail product type would be of considerable benefit to their oxidative stability.

AB - The characteristics and the oxidative stability of pork steaks and of pork mince were investigated during 2, 5 and 7 days of refrigerated storage using oxygen (O2) levels of 0%, 20%, 50% and 80% in modified atmosphere packaging (MAP). Steaks stored during 7 days were not affected by an increase in O2 concentration, as revealed by lipid and protein oxidation markers. In contrast, the mince was characterised by an altered protein profile, loss of free thiol groups and increased protein oxidation, early during storage. The oxidative stability of pork mince was improved by using intermediate (50%) O2 MAP. The results show that fresh pork products are affected differently by the MAP O2 concentration and strongly indicate that optimisation of MAP based on the retail product type would be of considerable benefit to their oxidative stability.

KW - MAP

KW - Pork

KW - Oxidation

KW - Storage

KW - Gas composition

U2 - 10.1016/j.meatsci.2015.11.021

DO - 10.1016/j.meatsci.2015.11.021

M3 - Journal article

VL - 113

SP - 162

EP - 169

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -