The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes. (January 2019)

• Record Type: Journal Article
• Authors: Brodowska, Marta; Guzek, Dominka; Jóźwik, Artur; Głąbska, Dominika; Godziszewska, Jolanta; Wojtasik-Kalinowska, Iwona; Zarodkiewicz, Magdalena; Gantner, Magdalena; Wierzbicka, Agnieszka
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 99(2019)
• Page Start: 576
• Page End: 582
• Publication Date: 2019-01
• Subjects: Oxidation processes -- Superoxide dismutase -- Pork meat -- Anoxic atmosphere packaging -- Diet supplementation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.09.077
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study was conducted to evaluate the effects of the chilled storage under an anoxic, high-CO2 atmosphere (80% CO2 /20% N2 ) for 12 days on oxidation processes in pork from pigs fed with rapeseed oil and antioxidants. Pork necks were derived from animals fed a control fodder (C); a fodder with rapeseed oil (R); a fodder with rapeseed oil, selenium and vitamin E (R + Se + E); a fodder with rapeseed oil and selenium (R + Se); a fodder with rapeseed oil and vitamin E (R + E). The storage in the high-CO2 modified atmosphere packaging (MAP) had an effect on lipid oxidation, related to the diet of animals. The protein oxidation increased during the storage, regardless of animals' diet. The highest increase of protein oxidation (>60%) measured by the free thiol content was found in group R + Se + E. Activity of superoxide dismutase after the storage increased in all groups beyond R + Se + E. The oxidation processes of stored pork meat occurred despite anoxic atmosphere. Probably oxidation was initiated by oxygen present in muscle or by absorbed CO2 from surrounding atmosphere. The clustering data showed that storage of meat even in anoxic MAP cause undesirable changes in pork quality as a result of oxidation processes and prevail over dietary factors. Graphical abstract: Highlights: The oxidation processes of stored pork meat occurred despite anoxic atmosphere. Fodder supplementation with rapeseed oil and antioxidants impact on quality of pork. The anoxic storage had higher impact on oxidation than animal fodder supplementation.