O'Grady M N, Monahan F J, Burke R M, Allen P
Department of Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
Meat Sci. 2000 May;55(1):39-45. doi: 10.1016/s0309-1740(99)00123-0.
The effect of oxygen level (20, 40, 60 and 80%) in modified atmospheres on the oxymyoglobin content of intact and minced beef (M. semimembranosus, SM) was evaluated. There was no significant difference in the oxymyoglobin content of minced SM stored for up to 4 days in modified atmosphere packs containing 20, 40, 60 or 80% O(2). After 7 days, oxymyoglobin in minced SM decreased significantly (P⩽0.05) with decreasing oxygen level but by day 10 all samples had similarly low oxymyoglobin contents. Lipid oxidation increased significantly (P⩽0.05) between day 7 and 10 of storage in minced SM stored in modified atmospheres containing 40, 60 or 80% O(2). Oxymyoglobin and lipid oxidation occurred in intact SM but the extent of oxidation was lower than for minced SM. Exogenous α-tocopherol, dispersed in olive oil and added to minced SM (300 and 3000 mg α-tocopherol/kg lipid), had no significant effect on Hunter 'a' values when the samples were stored in low (20%) or high (80%) oxygen atmospheres. Exogenous α-tocopherol addition led to a significant reduction in lipid oxidation (P⩽0.05) in minced SM stored in high but not in low oxygen atmospheres.
评估了气调包装中氧气水平（20%、40%、60%和80%）对完整和切碎的牛肉（半膜肌，SM）中氧合肌红蛋白含量的影响。在含有20%、40%、60%或80%氧气的气调包装中储存长达4天的切碎SM的氧合肌红蛋白含量没有显著差异。7天后，切碎SM中的氧合肌红蛋白随着氧气水平的降低而显著降低（P≤0.05），但到第10天，所有样品的氧合肌红蛋白含量都同样低。在含有40%、60%或80%氧气的气调包装中储存的切碎SM中，脂质氧化在储存的第7天至第10天之间显著增加（P≤0.05）。完整的SM中发生了氧合肌红蛋白和脂质氧化，但氧化程度低于切碎的SM。分散在橄榄油中并添加到切碎SM中的外源α-生育酚（300和3000 mg α-生育酚/千克脂质），当样品储存在低（20%）或高（80%）氧气气氛中时，对亨特a值没有显著影响。添加外源α-生育酚导致在高氧气气氛而非低氧气气氛中储存的切碎SM中的脂质氧化显著降低（P≤0.05）。
