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Corrigendum to “Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat” [Meat Science 87 (2010) 95–100]
Meat Science 90 (2012) 276–277
Contents lists available at ScienceDirect
Meat Science j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / m e a t s c i
Corrigendum to “Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat” [Meat Science 87 (2010) 95–100] Enver Baris Bingol ⁎, Ozer Ergun Istanbul University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 34320 Avcilar, Istanbul, Turkey
A mathematical error has occurred in the calculation of the correct equations for hue angle and chroma values given in Table 2(b). The corrected version of Table 2(b) and its related description in the Discussion are presented below. 3.5. Surface colour measurements Lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue (h*) values are presented in Tables 2a and 2b. Surface L* values changed only slightly during storage for a given packaging condition, whereas significant differences were observed between the different packaging conditions (P b 0.01). In high O2 packages, initial L* values were between 34.46 and 34.62 and decreased to 30.18–30.79 at day 10. Meat in 60:40:0/O2:CO2:N2 atmosphere packages was generally darker (lower L*) in appearance than meat in the MAP and air systems. Several authors have reported lightness increases in different meat and meat products during refrigerated storage (Fernandez-Lopez et al., 2006 and Kusmider et al., 2002). In a comparison with other meats, Paleari et al. (1998) reported that mean surface L* values for ostrich meat (non-ground) were 36.7, similar to others, 38.85 (Seydim et al., 2006) and 36.11 (Fernandez-Lopez et al., 2006) for ground ostrich meat and 38.4 for ostrich steaks (Fernandez-Lopez et al., 2008). Initial mean surface L* values for ostrich meat in the present study (31.76 ± 1.45) were lower than reported by others. The dark red colour of ostrich meat can be explained by the high heme content and the effect of the high pH on water binding resulting in less light reflection (Seydim et al., 2006). Changes in surface CIE a* values throughout storage are shown in Table 2a. Redness values for air and MAP packaged samples decreased (Pb 0.05) during storage. This decrease was higher (Pb 0.05) for high O2 MAP packaged ostrich samples than for air and other MAP packaged ones. In a high oxygen atmosphere, oxymyoglobin is rapidly formed, which provides the typical cherry-red visual colour of ostrich meat (Seydim et al., 2006). Even though the initial surface a* values were higher for high O2 packaged samples; the decrease was significantly more than in the other packs. Statistically significant differences
DOI of original article: 10.1016/j.meatsci.2011.03.013. ⁎ Corresponding author. Tel.: + 90 212 473 70 70/17152; fax: + 90 212 473 72 41. E-mail address: [email protected] (E.B. Bingol). 0309-1740/$ – see front matter © 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2011.06.005
(Pb 0.05) were observed only after 5 days of storage. At day 10, CIE a* values were higher in air packs than in any other packages. The loss of redness due to oxidation of myoglobin in packaged meat was expected as a consequence of the high pH of meat (N6.0). At high pH, mitochondrial enzyme systems (cytochrome, succinate and pyruvate-malate oxidase) are active and can consume oxygen (Lawrie, 1998). Bendall and Taylor (1972) reported that the oxygen consumption rate is more important in high pH than in normal pH muscles. Bembers and Satterlee (1975) also noted that the rate of the conversion of myoglobin to metmyoglobin (MMb) was 1.5–2.0 times faster in high pH systems than in muscles of normal pH. Seydim et al. (2006) reported that mean initial surface a* value for ostrich meat in O2 packages was 20.7 and differed (P b 0.05) from air, N2 and vacuum packages with a* values of 15.5, 12.7 and 13.2, respectively. They also noticed a* values decreasing (P b 0.05) rapidly for ground meat in O2 and air packages during the first 3 days, whereas no change was observed until day 9 under vacuum or N2 (PN 0.05). Fernandez-Lopez et al. (2008) determined that changes in surface a* values occurred throughout storage of ostrich steaks in all packages and redness values for air, vacuum and MAP (80% CO2 + 20% N2) packaged samples decreased (Pb 0.05) during storage, as in the present study. Surface CIE b* values decreased (P b 0.05) during storage for ostrich meat packaged in air and MAP (Table 2a). The smallest yellowness values were in air packaged samples reaching 8.43–8.69 at the end of storage; while MAP packages gave values between 9.60 and 10.88. In all samples, chroma (C*) values decreased during storage (Table 2b), indicating a decrease in the vividness of the colour of the ostrich meat. Significant differences appeared in all packages on all of the sampling days (Pb 0.001) with the high O2 packages yielding the lowest values at day 10. Changes in hue (h*) values during storage are shown in Table 2b; the influence of atmosphere on surface colour follows the opposite of the behaviour observed for the a* values. The hue angle increased significantly in all packages over time, indicating an increase in browning. A remarkable increase was observed from the 5th day of storage (P b 0.001) for high O2 packaged samples. Fernandez-Lopez et al. (2008) emphasised that changes in hue during storage of ostrich steaks were similar to values observed for a* values. Kennedy et al. (2004) indicated that the 80:20:0/O2:CO2:N2 gas composition and the 2:1 headspace to meat volume ratio were the most effective packaging combination in maintaining and prolonging the attractive
E.B. Bingol, O. Ergun / Meat Science 90 (2012) 276–277
red colour of MA packaged lamb and hogget meat. Insausti et al. (1999) determined that beef under MAP (60:30:10/O2:CO2:N2) had higher lightness (L*) and hue (h*) and lower redness (a*) and chroma (C*) than beef under vacuum. Zakrys, Hogan, O'Sullivan, Allen, and Kerry (2007) reported that redness (a*) increased between days 0 and 3 in beef muscles, but instrumental a* values displayed a significant (P b 0.05) negative correlation with days, indicating a decrease in the
277
red colour over time. However, Jayasingh et al. (2002) reported that ground beef, packaged in high oxygen MAP (80:20/O2:CO2) maintained a bright red colour for 10 days. John et al. (2005) determined that steaks packaged under high oxygen (80:20/O2:CO2) had a desirable red colour on day 7 of storage, but some browning was evident by day 14 and steaks were completely brown and unappealing by day 21.
Table 2(b) Instrumental colour (C*, h*) evaluation of ostrich meat during storage time. Attribute
Chroma (C*)
Headspace
1:1
3:1
Hue (h*)
1:1
3:1
a,b,c
Packed atmosphere
Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 P Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 P
Days of storage 1
3
5
7
10
18.50 ± 0.11h 19.76 ± 0.44e 20.55 ± 0.20b 19.55 ± 0.06f 18.30 ± 0.59i 18.24 ± 0.09j 20.38 ± 0.28c 20.62 ± 1.01a 20.03 ± 0.23d 18.98 ± 0.62g *** 38.11 ± 0.21f 36.92 ± 0.23g 42.95 ± 0.19b 41.06 ± 0.18c 40.35 ± 0.18d 36.53 ± 0.23h 38.65 ± 0.21e 43.49 ± 0.42a 41.54 ± 0.53c 40.62 ± 0.27d ***
16.09 ± 0.21j 17.96 ± 0.23f 18.77 ± 0.26b 18.44 ± 0.15e 17.25 ± 0.14h 16.90 ± 0.31i 18.60 ± 0.32d 19.09 ± 0.28a 18.67 ± 0.61c 17.80 ± 0.29g *** 39.40 ± 0.16a 39.81 ± 0.22e 42.41 ± 0.31a 41.97 ± 0.45b 41.40 ± 0.44c 37.60 ± 0.28g 39.22 ± 0.35f 42.47 ± 0.30a 41.55 ± 0.43c 39.96 ± 0.56d ***
15.78 ± 0.58h 15.12 ± 0.17j 17.67 ± 1.28b 17.41 ± 0.39d 16.00 ± 0.71g 16.10 ± 0.53f 15.61 ± 0.50i 17.71 ± 1.14a 17.49 ± 0.58c 16.47 ± 0.21e *** 39.06 ± 0.52f 45.27 ± 0.43a 42.98 ± 0.22e 42.67 ± 0.20a 43.18 ± 0.36d 38.59 ± 0.13g 44.66 ± 0.33b 42.92 ± 0.21e 43.33 ± 0.45c 43.28 ± 0.24c ***
15.03 ± 0.29c 12.22 ± 0.30h 14.88 ± 0.29d 14.52 ± 0.58e 14.22 ± 0.44f 15.42 ± 0.20a 13.23 ± 1.07g 14.23 ± 0.12f 15.13 ± 0.37b 14.53 ± 0.25e *** 40.14 ± 0.22h 53.49 ± 0.32b 47.21 ± 0.58f 47.54 ± 0.24e 46.51 ± 0.29g 40.32 ± 0.43h 53.92 ± 0.17a 49.87 ± 0.61c 48.48 ± 0.18d 46.45 ± 0.15g ***
13.56 ± 0.43a 11.73 ± 0.34h 12.82 ± 0.17d 12.38 ± 0.31f 12.16 ± 0.29g 13.25 ± 0.57b 12.10 ± 0.74g 12.73 ± 0.13e 13.07 ± 0.40c 12.81 ± 0.57d *** 38.44 ± 0.43j 56.51 ± 0.34b 54.04 ± 0.17e 56.13 ± 0.31d 52.52 ± 0.29g 40.99 ± 0.57i 58.28 ± 0.73a 53.85 ± 0.40f 56.32 ± 0.56c 50.10 ± 0.42h ***
: Means within a column with different letters are significantly different (P b 0.05). (*): P b 0.05. (**): P b 0.01. (***): P b 0.001.
Contents lists available at ScienceDirect
Meat Science j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / m e a t s c i
Corrigendum to “Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat” [Meat Science 87 (2010) 95–100] Enver Baris Bingol ⁎, Ozer Ergun Istanbul University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 34320 Avcilar, Istanbul, Turkey
A mathematical error has occurred in the calculation of the correct equations for hue angle and chroma values given in Table 2(b). The corrected version of Table 2(b) and its related description in the Discussion are presented below. 3.5. Surface colour measurements Lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue (h*) values are presented in Tables 2a and 2b. Surface L* values changed only slightly during storage for a given packaging condition, whereas significant differences were observed between the different packaging conditions (P b 0.01). In high O2 packages, initial L* values were between 34.46 and 34.62 and decreased to 30.18–30.79 at day 10. Meat in 60:40:0/O2:CO2:N2 atmosphere packages was generally darker (lower L*) in appearance than meat in the MAP and air systems. Several authors have reported lightness increases in different meat and meat products during refrigerated storage (Fernandez-Lopez et al., 2006 and Kusmider et al., 2002). In a comparison with other meats, Paleari et al. (1998) reported that mean surface L* values for ostrich meat (non-ground) were 36.7, similar to others, 38.85 (Seydim et al., 2006) and 36.11 (Fernandez-Lopez et al., 2006) for ground ostrich meat and 38.4 for ostrich steaks (Fernandez-Lopez et al., 2008). Initial mean surface L* values for ostrich meat in the present study (31.76 ± 1.45) were lower than reported by others. The dark red colour of ostrich meat can be explained by the high heme content and the effect of the high pH on water binding resulting in less light reflection (Seydim et al., 2006). Changes in surface CIE a* values throughout storage are shown in Table 2a. Redness values for air and MAP packaged samples decreased (Pb 0.05) during storage. This decrease was higher (Pb 0.05) for high O2 MAP packaged ostrich samples than for air and other MAP packaged ones. In a high oxygen atmosphere, oxymyoglobin is rapidly formed, which provides the typical cherry-red visual colour of ostrich meat (Seydim et al., 2006). Even though the initial surface a* values were higher for high O2 packaged samples; the decrease was significantly more than in the other packs. Statistically significant differences
DOI of original article: 10.1016/j.meatsci.2011.03.013. ⁎ Corresponding author. Tel.: + 90 212 473 70 70/17152; fax: + 90 212 473 72 41. E-mail address: [email protected] (E.B. Bingol). 0309-1740/$ – see front matter © 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2011.06.005
(Pb 0.05) were observed only after 5 days of storage. At day 10, CIE a* values were higher in air packs than in any other packages. The loss of redness due to oxidation of myoglobin in packaged meat was expected as a consequence of the high pH of meat (N6.0). At high pH, mitochondrial enzyme systems (cytochrome, succinate and pyruvate-malate oxidase) are active and can consume oxygen (Lawrie, 1998). Bendall and Taylor (1972) reported that the oxygen consumption rate is more important in high pH than in normal pH muscles. Bembers and Satterlee (1975) also noted that the rate of the conversion of myoglobin to metmyoglobin (MMb) was 1.5–2.0 times faster in high pH systems than in muscles of normal pH. Seydim et al. (2006) reported that mean initial surface a* value for ostrich meat in O2 packages was 20.7 and differed (P b 0.05) from air, N2 and vacuum packages with a* values of 15.5, 12.7 and 13.2, respectively. They also noticed a* values decreasing (P b 0.05) rapidly for ground meat in O2 and air packages during the first 3 days, whereas no change was observed until day 9 under vacuum or N2 (PN 0.05). Fernandez-Lopez et al. (2008) determined that changes in surface a* values occurred throughout storage of ostrich steaks in all packages and redness values for air, vacuum and MAP (80% CO2 + 20% N2) packaged samples decreased (Pb 0.05) during storage, as in the present study. Surface CIE b* values decreased (P b 0.05) during storage for ostrich meat packaged in air and MAP (Table 2a). The smallest yellowness values were in air packaged samples reaching 8.43–8.69 at the end of storage; while MAP packages gave values between 9.60 and 10.88. In all samples, chroma (C*) values decreased during storage (Table 2b), indicating a decrease in the vividness of the colour of the ostrich meat. Significant differences appeared in all packages on all of the sampling days (Pb 0.001) with the high O2 packages yielding the lowest values at day 10. Changes in hue (h*) values during storage are shown in Table 2b; the influence of atmosphere on surface colour follows the opposite of the behaviour observed for the a* values. The hue angle increased significantly in all packages over time, indicating an increase in browning. A remarkable increase was observed from the 5th day of storage (P b 0.001) for high O2 packaged samples. Fernandez-Lopez et al. (2008) emphasised that changes in hue during storage of ostrich steaks were similar to values observed for a* values. Kennedy et al. (2004) indicated that the 80:20:0/O2:CO2:N2 gas composition and the 2:1 headspace to meat volume ratio were the most effective packaging combination in maintaining and prolonging the attractive
E.B. Bingol, O. Ergun / Meat Science 90 (2012) 276–277
red colour of MA packaged lamb and hogget meat. Insausti et al. (1999) determined that beef under MAP (60:30:10/O2:CO2:N2) had higher lightness (L*) and hue (h*) and lower redness (a*) and chroma (C*) than beef under vacuum. Zakrys, Hogan, O'Sullivan, Allen, and Kerry (2007) reported that redness (a*) increased between days 0 and 3 in beef muscles, but instrumental a* values displayed a significant (P b 0.05) negative correlation with days, indicating a decrease in the
277
red colour over time. However, Jayasingh et al. (2002) reported that ground beef, packaged in high oxygen MAP (80:20/O2:CO2) maintained a bright red colour for 10 days. John et al. (2005) determined that steaks packaged under high oxygen (80:20/O2:CO2) had a desirable red colour on day 7 of storage, but some browning was evident by day 14 and steaks were completely brown and unappealing by day 21.
Table 2(b) Instrumental colour (C*, h*) evaluation of ostrich meat during storage time. Attribute
Chroma (C*)
Headspace
1:1
3:1
Hue (h*)
1:1
3:1
a,b,c
Packed atmosphere
Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 P Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 Air 80:20:0/O2:CO2:N2 60:20:20/O2:CO2:N2 60:40:0/O2:CO2:N2 40:40:20/O2:CO2:N2 P
Days of storage 1
3
5
7
10
18.50 ± 0.11h 19.76 ± 0.44e 20.55 ± 0.20b 19.55 ± 0.06f 18.30 ± 0.59i 18.24 ± 0.09j 20.38 ± 0.28c 20.62 ± 1.01a 20.03 ± 0.23d 18.98 ± 0.62g *** 38.11 ± 0.21f 36.92 ± 0.23g 42.95 ± 0.19b 41.06 ± 0.18c 40.35 ± 0.18d 36.53 ± 0.23h 38.65 ± 0.21e 43.49 ± 0.42a 41.54 ± 0.53c 40.62 ± 0.27d ***
16.09 ± 0.21j 17.96 ± 0.23f 18.77 ± 0.26b 18.44 ± 0.15e 17.25 ± 0.14h 16.90 ± 0.31i 18.60 ± 0.32d 19.09 ± 0.28a 18.67 ± 0.61c 17.80 ± 0.29g *** 39.40 ± 0.16a 39.81 ± 0.22e 42.41 ± 0.31a 41.97 ± 0.45b 41.40 ± 0.44c 37.60 ± 0.28g 39.22 ± 0.35f 42.47 ± 0.30a 41.55 ± 0.43c 39.96 ± 0.56d ***
15.78 ± 0.58h 15.12 ± 0.17j 17.67 ± 1.28b 17.41 ± 0.39d 16.00 ± 0.71g 16.10 ± 0.53f 15.61 ± 0.50i 17.71 ± 1.14a 17.49 ± 0.58c 16.47 ± 0.21e *** 39.06 ± 0.52f 45.27 ± 0.43a 42.98 ± 0.22e 42.67 ± 0.20a 43.18 ± 0.36d 38.59 ± 0.13g 44.66 ± 0.33b 42.92 ± 0.21e 43.33 ± 0.45c 43.28 ± 0.24c ***
15.03 ± 0.29c 12.22 ± 0.30h 14.88 ± 0.29d 14.52 ± 0.58e 14.22 ± 0.44f 15.42 ± 0.20a 13.23 ± 1.07g 14.23 ± 0.12f 15.13 ± 0.37b 14.53 ± 0.25e *** 40.14 ± 0.22h 53.49 ± 0.32b 47.21 ± 0.58f 47.54 ± 0.24e 46.51 ± 0.29g 40.32 ± 0.43h 53.92 ± 0.17a 49.87 ± 0.61c 48.48 ± 0.18d 46.45 ± 0.15g ***
13.56 ± 0.43a 11.73 ± 0.34h 12.82 ± 0.17d 12.38 ± 0.31f 12.16 ± 0.29g 13.25 ± 0.57b 12.10 ± 0.74g 12.73 ± 0.13e 13.07 ± 0.40c 12.81 ± 0.57d *** 38.44 ± 0.43j 56.51 ± 0.34b 54.04 ± 0.17e 56.13 ± 0.31d 52.52 ± 0.29g 40.99 ± 0.57i 58.28 ± 0.73a 53.85 ± 0.40f 56.32 ± 0.56c 50.10 ± 0.42h ***
: Means within a column with different letters are significantly different (P b 0.05). (*): P b 0.05. (**): P b 0.01. (***): P b 0.001.