INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
Effect of packaging and frozen storage temperature on beef pigments
Autor/es:
LANARI MARIA C.; ZARITZKY NOEMI.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 1991 vol. 26 p. 629 - 640
ISSN:
0950-5423
Resumen:
The influence of final freezing and storage temperature on pigment modifications ofbeef samples wrapped in polyethylene and EVA/SARAN/EVA was analysed. Met-,oxy- and myoglobin relative surface concentrations were determined using reflectancespectrophotometry. Pigment behaviour during storage of beef packaged in both filmsand oxygenation of vacuum-packaged samples was described by different reactionschemes and modelled to obtain kinetic and equilibrium constants. Comparativestudies'performed with beef samples (a) refrigerated, (b) frozen to -5°C and storedat this temperature (partial freezing), and (c) frozen to -25°C and stored at -5 and-2O"C, indicated that for aerobic storage periods of 90 days, metmyoglobin levels ofpartially frozen samples upon thawing were comparable to those of frozen samplesstored at -20°C. For vacuum-packaged beef, pigment concentrations remainedpractically constant during frozen storage; partial freezing increased oxygenationcapacity of the tissue compared with chilled and frozen conditions.
