Pigments modifications during freezing and frozen storage of packaged beef.

LANARI M.C., BEVILACQUA A. E. & ZARITZKY N.E

JOURNAL OF FOOD PROCESS ENGINEERING

Año: 1990 p. 49 - 66

0145-8876

Lanari M.C., Bevilacqua A. E. & Zaritzky N.E Pigments modifications during freezing and frozen storage of packaged beef. Journal of Food Process Engineering; 12 (1) 49-66. Food and Nutrition Press Inc.Trumbull EEUU. 1990. Muscle pigments modifications during freezing and frozen storage of beef wrapped in high (polyethylene) and low (EVA/SARAN/EVA)gaseous permeability films were analysed. Myo(Mb), oxy (MbO2) and metmyoglobin (MetMb) concentrations were determined using refelectance spectrophotometry. Results inidicated that in polyethylene wrapped samples myoglobin oxygenation took place during freezing nd the only reaction observed through frozen storage was MetMb production from MbO2. Autoxidation was interpreted as a frist order kinetic reaction. Storage temperature effect on kinetic and equilibrium constants  was analysed; reaction enthalpy and activation energy were calculated. MbO2 and MetMb production during beef oxygenation was represented as a consecutive first order reaction system determining previous vacuum storage time and temperature influence on oxygenation capacity. Vacuum packaging of frozen beef increased color stability maintaining MetMb concentration levels lowewr than those corresponding to just frozen samples wrapped in polyethylene.