Oxidation Status and Antioxidant Activity of Analogue Meat Products in Modified Atmosphere Packaging

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881218" target="_blank" >RIV/62157124:16270/24:43881218 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2076-3417/14/15/6713" target="_blank" >https://www.mdpi.com/2076-3417/14/15/6713</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app14156713" target="_blank" >10.3390/app14156713</a>

Result language

angličtina

Original language name

Oxidation Status and Antioxidant Activity of Analogue Meat Products in Modified Atmosphere Packaging

Original language description

The study aims to assess the impact of modified atmosphere packaging (MAP) on the oxidation status of five types of analogue meat products, crucial for extending shelf life and maintaining quality, and seeks to optimize packaging strategies to mitigate oxidation and provide possible solutions for enhancing the overall quality of analogue meat products. Gas ratios in MAP, as well as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), total polyphenol content, and antioxidant capacity were assessed through four different assays (2,2-diphenyl-1-picryl-hydrazyl: DPPH, Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid): ABTS, Ferric Reducing Antioxidant Power: FRAP, Cupric reducing antioxidant capacity: CUPRAC) for analogue meat products (steak, noodles, filet, burger, and mince) on the last day of their shelf life. O-2 ratios in the MAP for all the products did not differ significantly (p &gt; 0.05), but CO2 concentrations significantly differed (p &gt; 0.05) in the MAP of the evaluated products. The minced product exhibited higher oxidative stability with the lowest TBARS (3.20 mg MDA&lt;middle dot&gt;kg(-1)) and FFA (1.12% total fat as oleic acid), along with a high antioxidant capacity (DPPH: 32.26, ABTS: 4.49% inhibition, CUPRAC: 11.48 Trolox mmol/kg). The filet product was more susceptible to the oxidation process, as evidenced by the significantly (p &gt; 0.05) higher TBARS value (9.71 mg MDA&lt;middle dot&gt;kg(-1)), lower polyphenol content (1.01 mg gallic acid/g), and antioxidant capacity (FRAP: 4.75 mmol/g, CPRAC: 5.57 Trolox mmol/kg).

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Applied Sciences-Basel

ISSN

2076-3417

e-ISSN

2076-3417

Volume of the periodical

14

Issue of the periodical within the volume

15

Country of publishing house

CH - SWITZERLAND

Number of pages

11

Pages from-to

—

UT code for WoS article

001287867100001

EID of the result in the Scopus database

—