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Stabilization of minced meat colour by carbon monoxide

Author

Listed:
  • Petr PIPEK

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Ladislav STARUCH

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak Technical University in Bratislava, Bratislava, Slovak Republic)

  • Masatoshi IZUMIMOTO

    (Okayama University, Okayama, Japan)

Abstract

The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). Minced meat (beef and mixture of beef and pork) was packed under industrial conditions into three different modified atmospheres (MA) consisting of combinations of oxygen, carbon dioxide, carbon monoxide, and nitrogen. Carbon monoxide prevented the oxidation of lipids and haem pigments in minced meat and thus stabilised the red colour of minced meat. The redness a* of the meat packed under CO was constant during storage (nearly a* = 20), whereas in MA containing oxygen this value decreased (a* = 5). The thiobarbituric acid reactant substances content rose in the samples packed under MA to 2 mg/kg, whereas in CO atmosphere it did not exceed 0.1 mg/kg.

Suggested Citation

  • Petr PIPEK & Ladislav STARUCH & Masatoshi IZUMIMOTO, 2008. "Stabilization of minced meat colour by carbon monoxide," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(5), pages 333-338.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:1130-cjfs
    DOI: 10.17221/1130-CJFS
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    Cited by:

    1. Petr Pipek & Bo-Anne Rohlík & Anna Lojková & Ladislav Staruch, 2010. "Suppression of mould growth on dry sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 258-263.

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