| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184684 | Food Chemistry | 2011 | 9 Pages |
This study investigated the aptness of modified atmospheric packaging (70:30, O2:CO2 (O_MAP); 70:30, N2:CO2 (N_MAP)) and traditional overwrap (control) for fresh ostrich steaks, stored at 4 ± 1 °C for 10 days. N_MAP showed the least oxidation, O_MAP the highest and the control moderate. Myoglobin (CIE a∗) was gradually oxidised in all packaging atmospheres, but the O_MAP oxidised at the slowest rate, remaining significantly more bloomed from day 0 (17.86 ± 1.17) to 8 (9.78 ± 1.12). Free carbonyls were constant in all packaging environments. TBARS remained constant for the N_MAP (2.39 ± 0.21 mg MDA/kg meat) and the overwrap (3.06 ± 0.29 mg MDA/kg meat), but the O_MAP increased significantly (9.96 ± 1.02 mg MDA/kg meat) to day 10. The pH increased in the control but remained constant in the MAP treatments. The control also showed the greatest drip loss (>5%). The success of MAP application to ostrich will depend on the ability of the consumer to detect the by-products of lipid oxidation.
Research highlights► Oxidation of ostrich meat packaged in modified atmosphere (70O2:30CO2; 70N2:30CO2; air). ► N_MAP showed the overall least oxidation, O_MAP the highest and the air moderate. ► O_MAP myoglobin remained bloomed longest but with the highest TBARS values. ► Free carbonyls were constant in all treatments. ► Success of ostrich meat MAP depends on the consumer’s ability to detect TBARS.
