Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

TY - JOUR

T1 - Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

AU - Jongberg, Sisse

AU - Wen, Jinzhu

AU - Tørngren, Mari Ann

AU - Lametsch, Marianne Lund

PY - 2014/3

Y1 - 2014/3

N2 - The oxidative stability and sensory quality of chicken breast (m. pectoralis) and thigh (m. peroneus longus) stored in high-oxygen modified atmosphere (MAP-O2), non-oxygen modified atmosphere (MAP-N2), or vacuum for up to 9 days at 5°C were investigated. Protein thiol concentration in breasts and thighs decreased significantly between 5 and 9 days storage in MAP-O2 compared to non-oxygen storage, and resulted in myosin heavy chain disulfide cross-links. Thiol loss and protein cross-link formation were more pronounced in thighs compared to breasts, and a similar tendency was seen for the formation of secondary lipid oxidation products. However, while breast stored in MAP-O2 clearly scored lower in tenderness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O2 for the sensory quality of thigh was negligible. These results show that thigh is more suitable for storage in MAP-O2 than breast, indicating that the negative effect MAP-O2 may have on the oxidative stability and sensory quality of meat varies between different muscles.

AB - The oxidative stability and sensory quality of chicken breast (m. pectoralis) and thigh (m. peroneus longus) stored in high-oxygen modified atmosphere (MAP-O2), non-oxygen modified atmosphere (MAP-N2), or vacuum for up to 9 days at 5°C were investigated. Protein thiol concentration in breasts and thighs decreased significantly between 5 and 9 days storage in MAP-O2 compared to non-oxygen storage, and resulted in myosin heavy chain disulfide cross-links. Thiol loss and protein cross-link formation were more pronounced in thighs compared to breasts, and a similar tendency was seen for the formation of secondary lipid oxidation products. However, while breast stored in MAP-O2 clearly scored lower in tenderness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O2 for the sensory quality of thigh was negligible. These results show that thigh is more suitable for storage in MAP-O2 than breast, indicating that the negative effect MAP-O2 may have on the oxidative stability and sensory quality of meat varies between different muscles.

U2 - 10.1016/j.fpsl.2013.10.004

DO - 10.1016/j.fpsl.2013.10.004

M3 - Journal article

AN - SCOPUS:84896295931

SN - 2214-2894

VL - 1

SP - 38

EP - 48

JO - Food Packaging and Shelf Life

JF - Food Packaging and Shelf Life

IS - 1

ER -