Effects of High Oxygen Modified Atmosphere Packaging and Vacuum Packaging on Water-Holding Capacity and Lipid Oxidation of Porcine Longissimus dorsi during Chilled Storage

Abstract

Abstract: The effects of high-oxygen modified atmosphere packaging (80% O2 + 20% CO2) and vacuum packaging on the water-holding capacity of porcine Longissimus dorsi were investigated. Drip loss, cooking loss, water distribution, MDA, phospholipase A2 activity were measured and their correlations were analyzed. Vacuum packaging could result in reduced water-holding capacity, and increased MDA content and phospholipase A2 activity on the 6th day. High-oxygen modified atmosphere packaging provided higher MDA content and phospholipase A2 activity than vacuum packaging on the 9th day. The correlation coefficients of MDA with drip loss, cooking loss and T22 area ratio were 0.642, －0.521, －0.987 and 0.786, respectively. Therefore, high-oxygen modified atmosphere packaging is a better system than vacuum packaging and can provide longer shelf life. The better system can affect the water-holding capacity of pork by influencing lipid oxidation and phospholipase A2 activity.

Key words: vacuum packaging, high-oxygen modified atmosphere packaging, water-holding capacity, lipid oxidation, phospholipase activity

CLC Number:

TS251.5

References

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