Lipid Oxidation and Protein Co-oxidation in Ready-to-eat Meat Products As Affected by Temperature, Antioxidant, and Packaging Material During 6 Months of Storage

Overview

Journal RSC Adv

Publisher Royal Society of Chemistry

Specialty Chemistry

Date 2022 May 2

PMID 35493245

Authors

Hazrati Wazir

Shyan Yea Chay

Wan Zunairah Wan Ibadullah

Mohammad Zarei

Nor Afizah Mustapha

Nazamid Saari

Affiliations

Soon will be listed here.

Abstract

Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid and protein components may be more susceptible to oxidation. Chicken is a low-moisture, high-lipid, high-protein, RTE product that is prone to lipid oxidation and protein co-oxidation, causing product quality deterioration. The present study assessed the effects of storage temperature (25, 40, 60 °C), antioxidant (butylated hydroxyanisole, BHA), and multilayer packaging materials [metallised polyethene terephthalate (MPET) and aluminium] on the lipid oxidation and protein co-oxidation of chicken during six months of storage. All lipid and protein markers elevated with increasing temperature (25 < 40 < 60 °C), indicating that storage of low-moisture meat at high temperature is not feasible. BHA was effective against lipid oxidation, as indicated by the significantly lower ( <0.05) extracted lipid content and delayed formation of malondialdehyde, a secondary lipid oxidation product. However, BHA is not effective against protein co-oxidation, as shown by the insignificant ( >0.05) effect on preventing tryptophan loss, protein carbonyl formation and Schiff base accumulation. MPET packaging with a superior light and oxygen barrier provided significant protection ( <0.05) compared to aluminium. In conclusion, low temperature (25 °C) storage of low-moisture, high-lipid, high-protein, cooked meat systems in MPET packaging is recommended for long-term storage to delay the progression of lipid oxidation and protein co-oxidation.

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