%0 Journal Article
%T Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution
%A Stefan Georgiev Dragoev
%A Alexandar Stoyanov Staykov
%A Kiril Petrov Vassilev
%A Dessislav Kostadinov Balev
%A Dessislava Borislavova Vlahova-Vangelova
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/629062
%X The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated hydroxytoluene solution, and DMAP, modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution, were measured. The best results were obtained in modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution. Comparisons with control samples were expressed as reduction in acid value with 27.72%, peroxide value with 64.74%, 2-thiobarbituric acid reactive substances (TBARS) with 65.71%, and the pH with 6.18%. The acid and peroxide values, TBARS, and pH were decreased linearly in response when applying the combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions . The changes of amino nitrogen content of modified atmosphere packaging veal were not influenced statistically significantly by 0.02% dihydroquercetin solution . According to results obtained it was concluded that 80%O2/20%CO2 modified atmosphere packaged veal stored at ¡ãC after 0.02% dihydroquercetin solution treatment can preserve its quality and shelf life to 15£¿d postmortem. 1. Introduction The fresh veal is very popular on the market. During the chilled storage, the bovine meat quality deteriorates [1]. The meat spoilage is provoked by changes in protein and lipid fractions, caused by the autolytic processes [2], growth of putrefactive microflora [3], lipid [4], and pigment oxidation [5]. High oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization has been shown [6]. Additionally, the relationship between ageing of beef in high oxygen modified atmosphere, calpain activity, desmin degradation, and protein oxidation has been proven, too [2]. On the one hand, lipid oxidation is a problem for the veal shelf life because it provokes haemoglobin oxidation [7]. Typically, the consumers prefer veal that is brightly red. Oxymyoglobin formed during storage on the modified atmosphere packaged veal surface gives the meat precisely brightly red colour [3]. Oxymyoglobin is not stable and during storage slowly transforms to metmyoglobin giving meat the brown grey colour [8]. On the other part, veal neck is a comparatively high fat content meat, because between muscles are
%U http://www.hindawi.com/journals/ijfs/2014/629062/