Related Experiment Videos
Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced
Hang Wang1, Yongkang Luo2, Per Ertbjerg3
1Department of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, Finland; College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, PR China.
Abstract:
Minced beef was stored for 8days and myofibrillar protein (MP) was extracted to investigate the effect of oxygen concentration (0, 20, 40, 60, and 80%) in modified atmosphere packaging (MAP) on heat-induced gel properties. Compression force of gels was lower when prepared from beef packaged in 0% oxygen, intermediate in 20 to 60% oxygen and greater in 80% oxygen. Total water loss of gels prepared from beef packaged with oxygen (20-80%) was higher and rheology measurements presented higher G' and G″ values. Additionally, gels from beef packaged without oxygen exhibited higher J (t) values during creep and recovery tests, demonstrating that oxygen exposure of meat during storage in MAP affect MP in such a way that heat-induced protein gels alter their characteristics. Generally, storage with oxygen in MAP resulted in stronger and more elastic MP gels, which was observed already at a relative low oxygen concentration of 20%.