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N. DEMIR, Dept. of Food Engineering, Süleyman Demirel Univ., Faculty of Agriculture, West Campus, Çünür, Isparta, 32260, Turkey and H. G. Kristinsson, Dept. of Food Science and Human Nutrition, Univ. of Florida, 130-B Aquatic Foods Pilot Plant, PO Box 110370, Gainesville, FL 32611-0370. Lamb meat is a prime source of high-quality protein, lipids, vitamins, and minerals. A 3-ounce serving of lamb provides 43% of an adult male's Recommended Daily Allowance (RDA) for protein. Lamb is also high in B vitamins, niacin, zinc, and iron. Carbon monoxide (CO) and Filtered Smoke (FS) have been recently introduced to extend red color of meats. CO may provide additional benefits such as reduce rancidity in meats. The objective was to investigate the effect of CO and FS treatment on lamb meat color and oxidative rancidity. Steaks (~ 2cm in thickness) were prepared and treated with different gas mixtures (Control as air, 4% CO, 18% CO, 100% CO and FS (containing 18% CO). Steaks were stored for up to 20 days at 4° C and analyzed every three days for lipid oxidation (TBARS) and color by taking images of steaks using a color machine vision system (CMVS). Average L*a*b* values and % color composition were calculated. Heme proteins were extracted from steaks and analyzed for CO binding. Correlation between % color compositions and TBARS were performed. CO/FS treatment led to a significant increase in redness (a* value) and red color stability, which was found to be proportional to amount of CO bound to heme proteins in muscle. Lipid oxidation was reduced for the CO/FS treatments compared to control and 4% CO. Canonical correlation showed that color blocks and TBARS were highly correlated with storage time for 100% CO, 18%CO and FS except for 4%CO (r=0.97 for 100%, r=0.90 for 18%, r=0.94 for FS, r=0.79 for control, r=0.76 for 4%). Treatment with CO gas mixtures can significantly extend the quality on lamb steaks. Higher concentrations of CO prevented discoloration of steaks. The use of the CMVS could be a fast and trusted method to evaluate quality changes in meat.
Session 68, Muscle Foods: Biochemistry, color and non-meat ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |