Kinetics of alteration of packed red meat hamburgers

(1)

SLIM 2019

Shelf-life International Meeting

Naples (IT), 17-20 June 2019

Edited by

G.G. Buonocore & E. Torrieri

Special Issue

(2)

This Special Issue of the Italian Journal of Food Science collects the presentations given at the

“SLIM 2019, Shelf-Life International Meeting” organized by the Italian Scientific Group of

Food Packaging (GSICA), the Department Of Agricultural Science, University Of Naples

Federico II and the Institute Of Polymers, Composites And Biomaterials, National Research

Council, held in Naples, Italy, on June 17-20, 2019.

These papers were reviewed by the Scientific Committee of SLIM 2019 before their

presentation but they did not undergo the conventional reviewing system of the Italian

Journal of Food Science.

©Copyright 2019

Chiriotti Editori srl - Pinerolo - Italy

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44 KINETICS OF ALTERATION

OF PACKED RED MEAT HAMBURGERS

M. VALENTINO

1

, L. DE LUCA

1

, R. ZULLO

3

, R. ROMANO

2

and E. TORRIERI*

2

1

Centro di Competenza (CRdC) Tecnologie Scarl, Via Nuova Agnano 11, 80125 Napoli

2

Department of Agricultural Sciences, University of Naples, Portici, Italy

3

_{Institute of Polymers, Composite and Biomaterials, National Research Council, Naples, 80125, Italy}

*Corresponding author: [email protected]

ABSTRACT

The objective of this work was to study the oxidation of fresh meat hamburger by selecting

the critical quality index of lipid oxidation and quantifying the kinetics of alteration of red

meat oxidation. Meat hamburger were stored at 4°C and 10°C for 21 and 17 days

respectively. The following quality index were monitored: pH, color (L, a, b*), secondary

lipid oxidation (TBARS test), and metmyoglobin percentage (Metmio%).

Results showed that among quality indices the colorimetric parameter a* and MDA were

the only ones able to discriminate samples as function of time, atmosphere and

temperature.

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45 1. INTRODUCTION

The work is carried out in the frame of the Healthy Pack project aimed to develop and

produce an antioxidant film for improving the shelf life of food. To properly design a new

antioxidant film able to extend food shelf life, it is important to define the quality indices

related to the alteration mechanism and to quantify the kinetics of alteration at different

storage condition.

Lipid oxidation is considered one of the main reactions that affect meat quality in terms of

food safety, quality deterioration and the production of off-odour as well (TURGUT et al.,

2016). The surface color of the meat, pH, metmyoglobin content and MDA are critical

quality indeces monitored for studying the lipid oxidation (DJENANE et al., 2016).

Thus, the objective of this work was to study the oxidation of fresh meat hamburger at

different atmospheres and temperatures (i) to select the critical quality index of lipid

oxidation and (ii) to quantify the kinetics of alteration of red meat oxidation.

2. MATERIAL AND METHODS

2.1. Materials

Red meats were bought by a local market the day of the experiment and transported to the

laboratory of the Department of Agricultural science of the University of Naples in one

hour. A multilayer film based on aertop PE was furnished by Coopbox Group Spa, like

polistirolo trays was made up by EPS, HIPS and PE. Gas was furnished by SOL spa and

the reagents was furnished by Carlo Erba.

2.2. Methods

Hamburgers of red meat (40 g) were packed with a barrier film in modified atmosphere

packaging (100% N

2

(MAP1); 60%O

2

-40%CO

2

(MAP2)). The samples packed in air were

used as control. Samples were stored at 4°C and 10°C for 21 days and 17 days respectively.

After 4, 7, 11, 14, 17, and 21 days the following quality index were monitored: pH, color,

secondary lipid oxidation (MDA by TBARS test), and metmyoglobin percentage

(Metmio%).

The pH of samples was measured using a pH-meter. Instrumental surface colour (CIE L*,

a, b) of each hamburger was measured using a reflectance spectrophotometer (Minolta

Chroma Meter CR-300) (TORRIERI et al..2011). Secondary lipid oxidation analysis

(TBARS) was done using method described by MARASCHIELLO et al (1999). Myoglobin

redox potentials were analyzed using spectrophotometric method and metmyoglobin

percentage (Metmio%) calculation was done with equation:

%MetMioglobina = −2.51

!!"#_!!"!

+ 0.777

!!"!_!!"!

+ 0.8

!!"!_!!"!

+ 1.098 x100

2.3. Data analysis

The effect of time, temperature and MAP on quality index and statistical differences

between samples were measured by ANOVA and Duncan’s test (p<0.05) respectively

(SPSS Statistics Inc. v.17). Selected quality indeces were analyzed by linear regression to

estimate the constant kinetic of alteration.

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46 3. RESULTS AND DISCUSSION

3.1. pH measurements

pH increases as a function of time from a value of 5.72±0.06 to a value of about 5.9±0.69 in

the air after 21 days of storage. Samples packaged in MAP2 show a greater increase up to

6.4±0.17 after 21 days of storage. Similar results are observed at 10 ° C. The pH increases

after 17 days up to a value of about 6 for the control sample and 6.4 ±0.17 for the MAP2

sample. The effect of ageing on pH is shown in Table 1.

These results were different to previous studies DJENANE et al. (2016) reported that pH

values were not affected by storage conditions.

Table 1. Ph (average ± standard deviation) of meat samples stored at different time and under different

modified atmosphere packaging.

Te m p e ra tu re Sa m p le

Time of storage (days)

0 4 7 11 14 17 21 4°C MAP1 5.72±0.06a 5.90±0.69d 5.79±0.06bc 5.78±0.04b 5.84±0.06c 5.82±0.05bc 5.79±0.09bc air 5.72±0.02a 5.78±0.12a 5.90±0.20 b 5.80±0.13a 5.92±0.07b 5.94±0.12b 5.94±0.09b MAP2 5.72±0.02a 5.77±0.09ab 5.89±0.29b 6.04±0.17c 6.21±0.22d 6.05±0.18c 6.40±0.13e 10°C MAP1 5.85±0.03a 6.06±0.03c 6.14±0.15d 6.17±0.06d 6.04±0.07c 5.99±0.02b air 5.84±0.06a 6.10±0.11b 6.29±0.13d 6.20±0.05c 6.16±0.06c 6.09±0.04b MAP2 5.86±0.05a 6.33±0.11b 6.43±0.09c 6.43±0.18c 6.50±0.17c 6.32±0.09b

Means of the same row (between days of display) with different letters differ significantly (p<0.05).

3.2. Color measurements and metmyoglobin determination

Surface MetMb did not reach significant values over time at different storage temperature

(data not shown). The colorimetric parameter a* was the only one able to discriminate

samples as function of time, atmosphere and temperature (p<0.05). The a* doesn’t change

during time for samples stored in air or in 100% N

2

. For sample MAP2, the parameter a*

decreases over time according to MOHAN et al. (2016). The kinetic constant estimated by

using the a* parameter was 0.6319 day

-1

and 0.8623 day

-1

respectively, at 4°C and 10°C for

the samples packed in 60%O

2

-40%CO

2

(Figs. 1 A and B).

3.3. Secondary lipid oxidation

Secondary lipid oxidation analysis or 2- thiobarbituric acid reactive substance analysis

(TBARS) changes only for samples packed in 60%O

2

-40%CO

2

and stored at 10°C by

changing from 0.1 mg MDA/kg to 0.4 mg MDA/kg by following a pseudo zero order in

the range of time studied with a kinetic constant of 0.018 day

-1

(Figs. 2 A and B). These

results were different to previous studies MOUDACHE et al., 2017, because 2, the TBARS

values increased significantly in all samples storage at 4°C.

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47 **Figure 1. The kinetic constant estimated by using the a* parameter at 4°C (A) and 10°C (B) storage.**

Figure 2. The kinetic constant estimated by using the mg MDA at 4°C(A) and 10°C (B) storage.

4. CONCLUSIONS

The color parameter a* and MDA are the critical quality indices for study red meat

oxidation. The parameters a* and MDA followed a pseudo zero order model. More

investigations are needed to estimate the kinetic constant at 4°C.

ACKNOWLEDGEMENTS

This research was funded by POR Campania FESR 2014/2020, O.S. 1.1 - Azioni 1.1.3 e 1.1.4 - Progetto

Healthy-Pack. Avviso pubblico Progetti di trasferimento tecnologico e di prima industrializzazione per le

imprese innovative ad alto potenziale per la lotta alle patologie oncologiche. Campania Terra del Buono.

A

B

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Kinetics of alteration of packed red meat hamburgers

SLIM 2019

Shelf-life International Meeting

Naples (IT), 17-20 June 2019

Edited by

G.G. Buonocore & E. Torrieri

Special Issue

This Special Issue of the Italian Journal of Food Science collects the presentations given at the

“SLIM 2019, Shelf-Life International Meeting” organized by the Italian Scientific Group of

Food Packaging (GSICA), the Department Of Agricultural Science, University Of Naples

Federico II and the Institute Of Polymers, Composites And Biomaterials, National Research

Council, held in Naples, Italy, on June 17-20, 2019.

These papers were reviewed by the Scientific Committee of SLIM 2019 before their

presentation but they did not undergo the conventional reviewing system of the Italian

Journal of Food Science.

©Copyright 2019

Chiriotti Editori srl - Pinerolo - Italy

CONTENTS

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