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

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 en...

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Bibliographic Details
Published in:Applied sciences 2024-08, Vol.14 (15), p.6713
Main Authors: Abdullah, Fouad Ali Abdullah, Dordevic, Dani, Kabourkova, Eliska
Format: Article
Language:English
Subjects:
Antioxidants
Carbon dioxide
Consumers
DPPH
Fatty acids
Food
Food packaging
Gases
Meat industry
Meat products
meat substitute
Meat substitutes
Oxidation
Packaging
Phenolphthalein
Polyphenols
Potash
Potassium
Product introduction
TBARS
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Summary: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. O2 ratios in the MAP for all the products did not differ significantly (p > 0.05), but CO2 concentrations significantly differed (p > 0.05) in the MAP of the evaluated products. The minced product exhibited higher oxidative stability with the lowest TBARS (3.20 mg MDA·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 > 0.05) higher TBARS value (9.71 mg MDA·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).
ISSN:2076-3417
2076-3417
DOI:10.3390/app14156713