73D-9 |
Effect of chlorine-dioxide-releasing packaging film on the objective, microbial, and sensory quality of beef |
T. D. KNIGHT, P. S. Murano, and E. A. Murano. Department of Animal Science, Texas A&M University, 310 Kleberg Center, College Station, TX 77843-2471 The objective, sensory, and microbial quality of beef treated with a chlorine-dioxide-releasing film was evaluated during refrigerated storage. The film in combination with ascorbic acid dipping resulted in a 1.0 log10 CFU/g reduction of total mesophilic aerobes, coliforms, and lactic acid bacteria. However, a rapid loss of red color and the development of a green-colored pigment was observed. Prior dipping in ascorbic acid slightly inhibited green color development, but the protective effect was temporary. Chlorine dioxide penetrated immediately into the beef surface to a depth of 2mm after 14 days. The concentration of myoglobin decreased sharply during storage, suggesting oxidative degradation and the formation of a compound possibly similar to the green pigment cholemyoglobin. TBA values increased slightly but remained low. Sensory evaluation revealed minor initial changes in flavor. Thus, in spite of antimicrobial activity, film releasing sufficient chlorine dioxide to reduce microbial contaminants may not be useful with fresh beef cuts due to undesirable color changes.
Session 73D, Food Packaging
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