Composition and color stability of carbon monoxide treated dried porcine blood

Injection or modification of the atmosphere in the meat packaging by carbon monoxide (CO) has been known to retain the color stability of red meat including those of tuna. The red color in tuna meat has been commonly used as a freshness indicator by consumers, especially those for raw consumption. However, other information on the freshness level in fish, in addition to color, is also important to assess in the food safety of marine and fisheries products. This study aims to evaluate the effects of CO on the chemical and physical properties of tuna steak during storage on ice. This study was conducted using bigeye tuna (Thunnus obesus) as the raw material. The tuna was cut into loins to form steaks and divided into two groups, one group without CO injection or control, and another group was injected with CO. Both CO-treated tuna steak and control were preserved in a cool-box filled with ice for 14 days. The observation was conducted every two days by determining color (chromameter method), sensory preference (hedonic method), and several chemical parameters, including total volatile base (TVB), K value, and histamine content that related to the spoilage process. Results showed that after 14 days of preservation in iced storage, the reddish color of CO-treated tuna steak was retained, whereas that of control turned brown. In the sensory tests, the panelists preferred the CO-treated tuna steak to control due to its reddish color. There were no significant differences between the content of TVB accumulation and the K value in CO-treated tuna steak and the control. Furthermore, the K value of CO-treated tuna steak and control reached the rejected level on day 14. The difference between CO-treated tuna steak and control was based on the content of histamine, where that of control was significantly higher than tuna steak treated with CO. Therefore, this research showed that the effects of CO treatment were only on the appearance of the steak; meanwhile, the deterioration process in fish is generally unaffected. Precautions are thus needed for consumers, since color may not be the only factor that indicates the freshness of tuna steak.

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Color stability and reversion in carbon monoxide packaged ground beef

Meat Science ◽

10.1016/j.meatsci.2010.02.027 ◽

2010 ◽

Vol 85 (3) ◽

pp. 525-530 ◽

Cited By ~ 23

Author(s):

Jong Youn Jeong ◽

James R. Claus

Keyword(s):

Carbon Monoxide ◽

Ground Beef ◽

Color Stability

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Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Meat Science ◽

10.1016/j.meatsci.2014.01.017 ◽

2014 ◽

Vol 97 (2) ◽

pp. 164-173 ◽

Cited By ~ 11

Author(s):

A.D. Pereira ◽

L.A.M. Gomide ◽

P.R. Cecon ◽

E.A.F. Fontes ◽

P.R. Fontes ◽

...

Keyword(s):

Carbon Monoxide ◽

Porcine Blood

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Chemical composition and protein quality of mortadella formulated with carbon monoxide-treated porcine blood

LWT ◽

10.1016/j.lwt.2015.07.004 ◽

2015 ◽

Vol 64 (2) ◽

pp. 926-931 ◽

Cited By ~ 9

Author(s):

Paulo R. Fontes ◽

Lúcio A.M. Gomide ◽

Neuza M.B. Costa ◽

Luiz A. Peternelli ◽

Edimar A.F. Fontes ◽

...

Keyword(s):

Carbon Monoxide ◽

Chemical Composition ◽

Protein Quality ◽

Porcine Blood

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Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum

Meat Science ◽

10.1016/j.meatsci.2010.08.004 ◽

2011 ◽

Vol 87 (1) ◽

pp. 1-6 ◽

Cited By ~ 29

Author(s):

Jong Youn Jeong ◽

James R. Claus

Keyword(s):

Carbon Monoxide ◽

Ground Beef ◽

Color Stability ◽

Low Carbon

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Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Journal of Food Quality ◽

10.1155/2018/3158086 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9

Author(s):

Fei Lyu ◽

Yuliang Zhao ◽

Kejing Shen ◽

Xuxia Zhou ◽

Jianyou Zhang ◽

...

Keyword(s):

Carbon Monoxide ◽

Lactic Acid ◽

Chlorine Dioxide ◽

Unsaturated Fatty Acids ◽

Color Stability ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substance ◽

Quality Stability ◽

Packaged Beef

Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used for vacuum-packaged beef to decontaminate beef and increase its quality stability. Beef was pretreated with 100% CO (C1), 100% CO and 50 mg/L chlorine dioxide (C2), and 100% CO and 50 mg/L chlorine dioxide and 30 g/L lactic acid (C3). The untreated samples were used as control (CK). During storage, the a⁎ color parameters of C1, C2, and C3 were significantly higher than that of CK, indicating CO pretreatment is a good way to maintain color appearance of beef, and chlorine dioxide and lactic acid did not affect the color-protecting role of CO on beef. C3 showed the strongest antimicrobial activity with the lowest total viable counts, followed by C2, C1, and CK. Samples in C3 also showed the lowest total volatile basic nitrogen, pH, thiobarbituric acid reactive substance, and metmyoglobin during the mid-late storage. Moreover, C3 can keep beef with higher unsaturated fatty acids. In conclusion, CO pretreatment combined with chlorine dioxide and lactic acid displayed efficient antimicrobial and color-stability activity for vacuum-packaged beef. It would be a potential way to use pretreatment of CO combined with chlorine dioxide and lactic acid to maintain the quality of vacuum-packaged beef.

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