Potassium sorbate effect on pigment concentration of refrigerated beef

LANARI M.C.; ZARITZKY NOEMI.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1988 vol. 53 p. 1621 - 1628

0022-1147

The influence of potassium sorbate (SorK) on the relative concentrations of my0 (Mb), oxi (MbO,) and metamyoglobin (MetMb) of raw beef samples wrapped in plastic films of differcnt gaseous permeability was determined at 0°C and 4°C. Diffuse rcflectance spectrophotometry was applied to determine muscle pigmcnts concentrations.Kinetics constants for MbO, and MetMb production during aerobic storage (polyethylene film) were statistically analyzed and compared with constants corresponding to sterilc and untreated meat. Influence of vacuum storage time, temperature and potassium sorbate (SorK) levels on oxygenation capacity of samples packaged in EVA-SARAN-EVA was studied considering losses of cnzymatic activity and microbial growth. Shelf life of vacuum-packaged beef trcatcd with SorK solutions was significantly increased without affecting oxygenation capacity; use of SorK in meat wrapped in high permeability films was not convcnient since MetMb accumulation was faster than in untreated muscle