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Effects of Packaging and Frozen Storage on Lipid Oxidation of Beef Patties

Year 1998, Volume: 04 Issue: 02, 58 - 63, 01.05.1998

Abstract

Beef patties packaged with or without vacuum were stored at -18°C for six months. Effects of package type and frozen storage time on some quality characteristics of beef patties were investigated. Beef patties were evaluated for TBA values, free fatty acids contents, peroxide values, Lovibond tintometer red color intensity and sensory properties at one month intervals during six months of frozen storage. TBA values, peroxide values and free fatty acids contents increased over time regardless of packaging treatment P

References

  • Anonim, 1972. Instruction for Using the Lovibond Tintometer. The Tintometer Limited. Salisburg, England.
  • AOAC, 1990. Official Methods of Analysis. 15 th Ed. Association of Offical Analytical Cemists. Washington, DC. Bhattacharya, M., Hanna, M.A. and Mandigo, R.W. 1988. Lipid oxidation in ground beef patties as affected by timetemperature and product packaging parameters. J. Food Sci., 53, 714-717.
  • Brewer, M.S., and Harbers, C.A.Z. 1991. Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage. J. Food Sci., 56, 363-370.
  • Brewer, M.S., McKeith, F.K., and Britt, K. 1992a. Soy and carrageenan effects on sensory and physical characteristics of ground beef patties. J.Food Sci., 57, 1051-1052.
  • Brewer, M.S., lkins, W.G. and Harbers, C.A.Z. 1992b. TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: Effects of packaging. J.Food Sci., 57, 558-563.
  • Ertaş , A.H., Kolsanci, N., Soyer, A.. 1991. Hamburgerlerin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerine donmu ş depolama s ı cakl ığı ve depolama süresinin etkisi üzerinde araştı rma. G ı da, 16, 217-223.
  • Fennema, O and Carpenter, J. 1984. Water activity in muscle and related tissues. Proc. Recip. Meat Conf. 37:19.
  • (Brewer, M.S. and Harbers, C.A.Z. 1991. Effect of packaging on color and physical characteristics of ground pork in long-term in frozen storage. J.Food. Sci., 56, 363-370'den al ı nm ışt ı r).
  • Forrest, J.C., Aberle, E.D., Hedrick, H.B., Judge, M.D., and Merkel, R.A. 1975. Principles of Meat Science. W.H. Freeman and Comp., NewYork.
  • Gökalp, H.Y., Ockerman, N.W., Plimpton, R.F., and Harper, W.J. 1983. Fatty acids of neutral and phospholipids, rancidity scares and TBA values as influenced by packaging and storage. J.Food Sci., 48, 829-834.
  • Greene, Hsin, I.N. and Zipser, M.W. 1971. Retardation of oxidative color changes in raw groun ıl beef. J.Food Scı ., 36, 940-944.
  • Greene, B.E. and Price, L.G. 1975. Oxidation induced color and flavor changes in meat. J.Agric. Food Chem. 23, 164-168.
  • Hanenian, R., Mittal G.S., and Usborne, W.R. 1989. Effects of pre-chilling, freezing rata and storage time on beef patty quality. J.Food Sci., 54, 532-535.
  • Hasbioğ lu, M., Ertaş , A.H. 1997. Hamburgerlerin bazı kalite özelliklerine mercimek püresi ilavesinin etkisi. Ankara Üniv. Ziraat Fak. Tar ı m Bilimleri Dergisi, 3, 88-93.
  • Ho, C.P., Huffman, D.L., Bradford, D.D., Egbert, W.R., Mikel, W.B. and Jones, W.R. 1995. Storage stability of - vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan on antioxidants. J.Food Sci., 60, 257-261.
  • Lynch, N.M., Kastner, C.L., and Kropf, D.H. 1986. Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials. J.Food Sci., 51, 253-255.
  • MacDougall, D.B. 1982. Changes in the color and opacity of meat. Food Chem. 9, 75-78.
  • Miles, R.S., McKeith, F.K., Bechtel, P.J. and Novakofski, J. 1986. Effect of processing, packaging and various antioxidants on lipid oxidation of restructured pork. J.Food Protec. 49, 222-225.
  • Miller, A.J., Ackerman, S.A., and Palumbo, S. 1980. Effects of frozen storage on functionality of meat for processing. J.Food Sci., 45, 1466-1470.
  • Molins, R.A., Kraft, A.A., Walker, H.W., Rust, R.E., Olson, D.G. and Merkenich, K. 1987. Effects of inorganic polyphosphates on ground beef characteristics: Some chemical, physical and sensory effects on frozen patties. J.Food Sci., 52, 50-52.
  • Newton, K.G. and Rigg, W J. 1979. The effects of film permeability on the storage life and microbiology of vacuum-packaged meat. J.Appl. Bacteriol. 47, 433-441.
  • Poyrazoğ lu, O., Erta ş , A.H. 1997. Hamburgerlerin bazı fiziksel, kimyasal ve duyusal özelliklerine sodyum tripolifosfat ı n etkisi üzerine ara ştı rma. TÜBİTAK, Türk Tar ı m ve Orm. Dergisi, 21- 289-293.
  • Reid, D.S. 1983. Fundamental physicochemical aspect of freezing. Food Technol., 37, 76-80.
  • Rizvi, S.S.H. 1981. Requirements for foods packaged in polymeric films. Crit. Rev. in Food Sci. and Nutr. Feb: 111. (Brewer, M.S., and Harbers, C.A.Z. 1991. Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage. J.Food Sci., 56, 363-370'den al ı nmışt ı r).
  • Sherwin, E.K. 1990. Antioxidant. Chap. 5. In Food Additives. Eds. A.L. Branen, P.M. Davidson, and S.Salminen. Marcel Dekker, Inc. NewYork.
  • Wanous, M.P., Olson, D.G., and Kraft, A.A. 1989. Oxidative effects of meat grinder wear on lipids and myoglobin in commercial fresh pork sausage. J.Food Sci., 54, 545- 548.
  • Winer, R. 1971. Experimental Desings. Second Ed. Mc Grav-Hill Comp. New York.
  • Zachariah, N.Y. and Satterlee, L.D. 1973. Effect of light, pH and buffer strenght on the autoxidation of porcine, ovine and bovine myoglobins at freezing temperatures. J.Food Sci., 38, 418-420.

Köftelerdeki Yağ Oksidasyonuna Ambalajlama Şeklinin ve Donmuş Depolama Süresinin Etkileri

Year 1998, Volume: 04 Issue: 02, 58 - 63, 01.05.1998

Abstract

Vakumlu ve vakumsuz olarak ambalajlanan köfteler, -18°C'de 6 ay süreyle depolanm ış lar ve ambalaj şeklinin ve depolanma süresinin köftelerin baz ı kalite ı5zelliklerine etkisi araşt ı r ı lm ışt ı r. Köfteler TBA de ğeri, serbest yağ asitleri miktar ı , peroksit değ eri, Lovibond tintometre renk de ğeri ve duyusal yönünden her ay degerlendirilmi ştir. Köftelerin TBA de ğ erleri, peroksit de ğ erleri ve serbest yağ' asitleri miktarlar ı ambalaj şekline bak ı lmaks ı z ı n depolama süresince art ış göstermi ş P

References

  • Anonim, 1972. Instruction for Using the Lovibond Tintometer. The Tintometer Limited. Salisburg, England.
  • AOAC, 1990. Official Methods of Analysis. 15 th Ed. Association of Offical Analytical Cemists. Washington, DC. Bhattacharya, M., Hanna, M.A. and Mandigo, R.W. 1988. Lipid oxidation in ground beef patties as affected by timetemperature and product packaging parameters. J. Food Sci., 53, 714-717.
  • Brewer, M.S., and Harbers, C.A.Z. 1991. Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage. J. Food Sci., 56, 363-370.
  • Brewer, M.S., McKeith, F.K., and Britt, K. 1992a. Soy and carrageenan effects on sensory and physical characteristics of ground beef patties. J.Food Sci., 57, 1051-1052.
  • Brewer, M.S., lkins, W.G. and Harbers, C.A.Z. 1992b. TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: Effects of packaging. J.Food Sci., 57, 558-563.
  • Ertaş , A.H., Kolsanci, N., Soyer, A.. 1991. Hamburgerlerin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerine donmu ş depolama s ı cakl ığı ve depolama süresinin etkisi üzerinde araştı rma. G ı da, 16, 217-223.
  • Fennema, O and Carpenter, J. 1984. Water activity in muscle and related tissues. Proc. Recip. Meat Conf. 37:19.
  • (Brewer, M.S. and Harbers, C.A.Z. 1991. Effect of packaging on color and physical characteristics of ground pork in long-term in frozen storage. J.Food. Sci., 56, 363-370'den al ı nm ışt ı r).
  • Forrest, J.C., Aberle, E.D., Hedrick, H.B., Judge, M.D., and Merkel, R.A. 1975. Principles of Meat Science. W.H. Freeman and Comp., NewYork.
  • Gökalp, H.Y., Ockerman, N.W., Plimpton, R.F., and Harper, W.J. 1983. Fatty acids of neutral and phospholipids, rancidity scares and TBA values as influenced by packaging and storage. J.Food Sci., 48, 829-834.
  • Greene, Hsin, I.N. and Zipser, M.W. 1971. Retardation of oxidative color changes in raw groun ıl beef. J.Food Scı ., 36, 940-944.
  • Greene, B.E. and Price, L.G. 1975. Oxidation induced color and flavor changes in meat. J.Agric. Food Chem. 23, 164-168.
  • Hanenian, R., Mittal G.S., and Usborne, W.R. 1989. Effects of pre-chilling, freezing rata and storage time on beef patty quality. J.Food Sci., 54, 532-535.
  • Hasbioğ lu, M., Ertaş , A.H. 1997. Hamburgerlerin bazı kalite özelliklerine mercimek püresi ilavesinin etkisi. Ankara Üniv. Ziraat Fak. Tar ı m Bilimleri Dergisi, 3, 88-93.
  • Ho, C.P., Huffman, D.L., Bradford, D.D., Egbert, W.R., Mikel, W.B. and Jones, W.R. 1995. Storage stability of - vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan on antioxidants. J.Food Sci., 60, 257-261.
  • Lynch, N.M., Kastner, C.L., and Kropf, D.H. 1986. Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials. J.Food Sci., 51, 253-255.
  • MacDougall, D.B. 1982. Changes in the color and opacity of meat. Food Chem. 9, 75-78.
  • Miles, R.S., McKeith, F.K., Bechtel, P.J. and Novakofski, J. 1986. Effect of processing, packaging and various antioxidants on lipid oxidation of restructured pork. J.Food Protec. 49, 222-225.
  • Miller, A.J., Ackerman, S.A., and Palumbo, S. 1980. Effects of frozen storage on functionality of meat for processing. J.Food Sci., 45, 1466-1470.
  • Molins, R.A., Kraft, A.A., Walker, H.W., Rust, R.E., Olson, D.G. and Merkenich, K. 1987. Effects of inorganic polyphosphates on ground beef characteristics: Some chemical, physical and sensory effects on frozen patties. J.Food Sci., 52, 50-52.
  • Newton, K.G. and Rigg, W J. 1979. The effects of film permeability on the storage life and microbiology of vacuum-packaged meat. J.Appl. Bacteriol. 47, 433-441.
  • Poyrazoğ lu, O., Erta ş , A.H. 1997. Hamburgerlerin bazı fiziksel, kimyasal ve duyusal özelliklerine sodyum tripolifosfat ı n etkisi üzerine ara ştı rma. TÜBİTAK, Türk Tar ı m ve Orm. Dergisi, 21- 289-293.
  • Reid, D.S. 1983. Fundamental physicochemical aspect of freezing. Food Technol., 37, 76-80.
  • Rizvi, S.S.H. 1981. Requirements for foods packaged in polymeric films. Crit. Rev. in Food Sci. and Nutr. Feb: 111. (Brewer, M.S., and Harbers, C.A.Z. 1991. Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage. J.Food Sci., 56, 363-370'den al ı nmışt ı r).
  • Sherwin, E.K. 1990. Antioxidant. Chap. 5. In Food Additives. Eds. A.L. Branen, P.M. Davidson, and S.Salminen. Marcel Dekker, Inc. NewYork.
  • Wanous, M.P., Olson, D.G., and Kraft, A.A. 1989. Oxidative effects of meat grinder wear on lipids and myoglobin in commercial fresh pork sausage. J.Food Sci., 54, 545- 548.
  • Winer, R. 1971. Experimental Desings. Second Ed. Mc Grav-Hill Comp. New York.
  • Zachariah, N.Y. and Satterlee, L.D. 1973. Effect of light, pH and buffer strenght on the autoxidation of porcine, ovine and bovine myoglobins at freezing temperatures. J.Food Sci., 38, 418-420.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

A.hamdi Ertaş This is me

Publication Date May 1, 1998
Published in Issue Year 1998 Volume: 04 Issue: 02

Cite

APA Ertaş, A. (1998). Köftelerdeki Yağ Oksidasyonuna Ambalajlama Şeklinin ve Donmuş Depolama Süresinin Etkileri. Journal of Agricultural Sciences, 04(02), 58-63.

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