- Email: [email protected]
Influence of “CO2 Snow” Chilling on TBA Values in Mechanically Deboned Chicken Meat1
I N F L U E N C E OF " C 0 2 S N O W " C H I L L I N G ON TBA V A L U E S IN M E C H A N I C A L L Y DEBONED CHICKEN MEAT1 K.
L.
UEBERSAX, L.
E.
DAWSON AND M.
A.
UEBERSAX
Department of Food Science and Human Nutrition, Michigan State University, East Michigan 48824
Lansing,
(Received for publication September 20, 1976)
POULTRY SCIENCE 56: 707-709,
1977
ing in liquid C 0 2 . When meat was frozen and held at -15° C. for two months, TBA values were less than 2.0. Similar meat held at 3° C. reached TBA values of 10.0 in less than one week. No analyses of control samples were reported, thus it is not possible to conclude that C 0 2 chilling affected such values. Unpublished data from our laboratory using precooked and raw chicken, and mechanically deboned turkey meat have indicated that lipid oxidation was prompted by C 0 2 freezing as evaluated by TBA analyses. This study was undertaken to determine the effects of C 0 2 precooling of MDCM on lipid stability.
INTRODUCTION
T
HE availability and utilization of mechanically deboned chicken meat (MDCM) for human consumption has increased in recent years. A number of stability problems, however, are associated with the use and storage of products containing this comminuted meat. Lipid oxidation and resulting rancid flavors are promoted by factors such as increased temperature, cell disruption, and possible inclusion of oxygen during mechanical deboning. The fine particle size and extra handling also tend to promote microbial growth unless extreme precautions are taken to protect the products from favorable bacterial growth environments. Rapid chilling methods used to control adverse temperature rises include the use of " C 0 2 snow" applied directly to the meat prior to packaging. Carbon dioxide gas has also been shown to assist in control of bacteria (Ogilvy and Ayres, 1951; Thomson, 1970; and Wabeck era/., 1968). Cunningham and Mugler (1974) reported TBA values for raw deboned meat from eviscerated hens following a chill-
MATERIALS AND METHODS
1. Michigan Agricultural Experiment Station Journal Article No. 7802.
707
MDCM from hand deboned chicken frames was obtained from a commercial processor. One-half of the meat sample was boxed immediately from the mechanical deboner (Beehive Machinery, Inc., Sandy, Utah) and the other half was obtained immediately after passing through a commercial precooling chamber into which " C 0 2 snow" was added to the meat during a tumbling process. All meat was transported to the laboratory in insulated boxes. Samples of 200 g. from each treatment were
Downloaded from http://ps.oxfordjournals.org/ at National Institute of Education Library, Serials Unit on May 30, 2015
ABSTRACT Mechanically deboned chicken meat (MDCM) precooled to 0° C. using carbon dioxide ("CO z snow") was obtained from a commercial processor along with MDCM which had not been precooled. Samples of both control (not precooled) and precooled meat were packaged in plastic pouches with and without vacuum, frozen and held in storage for six months at -18° C. 2-Thiobarbituric Acid (TBA) analyses were run on all samples at monthly intervals. The use of " C 0 2 snow" resulted in rapid increases in TBA values after one month storage, regardless of package treatment. Vacuum packaged control MDCM was the only sample in which the TBA values remained low (below 2.0) for three months. All meat samples showed high TBA values after three months storage.
708
RESEARCH NOTES
16
of variance using a Control Data Corp. (CDC) 6500 computer. RESULTS AND DISCUSSION The temperature changes of the meat during the mechanical deboning process are as follows: during pregrinding, an increase from 4° C. to 9° C ; during meat-bone separation, an increase from 9° C. to 13° C ; and during " C 0 2 snow" cooling, a decrease from 13° C. to 0° C. Moisture and fat levels were not significantly different for control and precooled samples (63% moisture, 20% fat). TBA values for meat samples initially and after monthly storage periods up to six months are shown in Figure 1. All values were initially low and remained satisfactorily low during the first month of storage. After
-•-Cont rol -air -o- Control -vacuum -»-co2--air -o-C0 2 -vacuum
"
14 12
• ^ ^ . - ^ x ^ * / /
/
/
*
py•~~~l^^^^-^~~-^* /
10
1
TBA 8 //
A
6
/ ' / / /// /
4 _
//
/
2 (p
0
ii • *
^
L
/ I 1
1
**
1
/
/
f
+ & '
y
/ /
u /~
JO s
/
/
i
i
i
I Storage Time (months)
FIG. 1. TBA values for mechanically deboned chicken meat held in storage for six months at -18° C.
Downloaded from http://ps.oxfordjournals.org/ at National Institute of Education Library, Serials Unit on May 30, 2015
heat sealed with and without air in IKD Super All-Vak pouches using a Model C14 vacuum sealer (International Kenfield Distributing Co., Parkridge, Illinois). Samples were frozen and stored at -18° C. for periods up to six months. Replicate packages of deboned chicken meat from each treatment were evaluated initially and after removal from storage at monthly intervals by the 2-thiobarbituric acid test (TBA) (Tarladgis et a/., 1960). Analyses included two distillations per package replicate and two reactions per distillation. Absorbance was read at 532 nm. (Beckman DB Spectrophotometer) and TBA numbers (mg. malonaldehyde per 1000 g. sample) calculated using a constant of 7.8. Moisture and fat composition was determined by A.O.A.C. methods (1975). Data were subjected to a three-way analysis
709
RESEARCH NOTES
three months of storage, TBA values for all products precooled in " C 0 2 snow" had increased at least 10 fold. Control samples, vacuum packaged, maintained lowest TBA values throughout storage.
These results show that the practice of cooling MDCM using " C 0 2 snow" activated lipid oxidation resulting in higher TBA values. Whether this activation was a direct result of a chemical reaction with " C 0 2 snow" or simply due to the extra paddle mixing of the meat during chilling has not been determined.
REFERENCES Association of Official Agricultural Chemists, 1975. Official Methods of Analysis, 12th ed. Assoc. Offic. Agr. Chem., Washington, D.C. Cunningham, F. E., and D. J. Mugler, 1974. Deboned fowl meat offers opportunities. Poultry Meat, 25(1): 46-50. Ogilvy, W. S., and J. C. Ayres, 1951. Post-mortem changes in stored meats. II. The effect of atmospheres containing carbon dioxide in prolonging the storage life of cut-up chicken. Food Technol. 5: 97-102. Tarladgis, B. G., B. M. Watts, M. T. Younathan and L. Dugan, Jr., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37: 44-48. Thomson, J. E., 1970. Microbial counts and rancidity of fresh fryer chickens as affected by packaging materials, storage atmosphere, and temperature. Poultry Sci. 49: 1104-1109. Wabeck, C. J., C. E. Parmelee and W. J. Stadelman, 1968. Carbon dioxide preservation of fresh poultry. Poultry Sci. 47: 468-474.
NEWS AND NOTES (Continued from page 706) He joined Merck in 1970 as a Sales Representative for Animal Health and Feed Products in the southeastern United States. In 1973 he became a Sales Representative for National Accounts, and, in 1974 was appointed Coordinator for Sales Operations. A graduate of North Carolina State University with a B.S., majoring in business poultry science, he is presently working toward an M.B.A. in marketing at Fairleigh Dickinson University, Madison, New Jersey. COLORADO NOTES Dr. J. S. Avens, Associate Professor, Avian Science Section, Department of Animal Sciences, Colorado
State University, Fort Collins, has received the "Outstanding Professor Award" from the Centennial Chapter of Alpha Zeta. Dr. H. L. Enos, Associate Professor and Extension Poultry Specialist has returned from a six month sabbatical leave at Beltsville, Maryland, where he was engaged in research at the Avian Physiology Laboratory as a Collaborator Research Physiologist. His research was related to the hormonal control of the reproductive rate in turkey hens. Miss Fagerberg, Assistant Professor in Avian and Animal Microbiology, received a plaque from the Avian Science Club. It reads: "Sincere appreciation
(Continued on page 719)
Downloaded from http://ps.oxfordjournals.org/ at National Institute of Education Library, Serials Unit on May 30, 2015
Under conditions of this experiment, the use of " C O 2 snow" to lower temperature of MDCM resulted in significant increases (P £ 0.01) in TBA values during storage. Vacuum packaged control meat had significantly lower (P s 0.01) TBA values than air packaged meat. However, increases in TBA due to C 0 2 cooling were not overcome by vacuum packaging. Overall TBA values increased significantly (P < 0.01) during the six month storage period. Significant interactions were found to be associated with storeage time and appeared to be primarily a result of the high TBA value found for the control-air packaged sample after four months storage.
Such a mixing operation could incorporate oxygen from t h e air as well as carbon dioxide and t h u s initiate a higher rate of lipid oxidation. T h e s e results also s h o w that t h e p r a c t i c e of v a c u u m packaging M D C M will result in a significant reduction in rate of oxidation as m e a s u r e d by T B A values.
L.
UEBERSAX, L.
E.
DAWSON AND M.
A.
UEBERSAX
Department of Food Science and Human Nutrition, Michigan State University, East Michigan 48824
Lansing,
(Received for publication September 20, 1976)
POULTRY SCIENCE 56: 707-709,
1977
ing in liquid C 0 2 . When meat was frozen and held at -15° C. for two months, TBA values were less than 2.0. Similar meat held at 3° C. reached TBA values of 10.0 in less than one week. No analyses of control samples were reported, thus it is not possible to conclude that C 0 2 chilling affected such values. Unpublished data from our laboratory using precooked and raw chicken, and mechanically deboned turkey meat have indicated that lipid oxidation was prompted by C 0 2 freezing as evaluated by TBA analyses. This study was undertaken to determine the effects of C 0 2 precooling of MDCM on lipid stability.
INTRODUCTION
T
HE availability and utilization of mechanically deboned chicken meat (MDCM) for human consumption has increased in recent years. A number of stability problems, however, are associated with the use and storage of products containing this comminuted meat. Lipid oxidation and resulting rancid flavors are promoted by factors such as increased temperature, cell disruption, and possible inclusion of oxygen during mechanical deboning. The fine particle size and extra handling also tend to promote microbial growth unless extreme precautions are taken to protect the products from favorable bacterial growth environments. Rapid chilling methods used to control adverse temperature rises include the use of " C 0 2 snow" applied directly to the meat prior to packaging. Carbon dioxide gas has also been shown to assist in control of bacteria (Ogilvy and Ayres, 1951; Thomson, 1970; and Wabeck era/., 1968). Cunningham and Mugler (1974) reported TBA values for raw deboned meat from eviscerated hens following a chill-
MATERIALS AND METHODS
1. Michigan Agricultural Experiment Station Journal Article No. 7802.
707
MDCM from hand deboned chicken frames was obtained from a commercial processor. One-half of the meat sample was boxed immediately from the mechanical deboner (Beehive Machinery, Inc., Sandy, Utah) and the other half was obtained immediately after passing through a commercial precooling chamber into which " C 0 2 snow" was added to the meat during a tumbling process. All meat was transported to the laboratory in insulated boxes. Samples of 200 g. from each treatment were
Downloaded from http://ps.oxfordjournals.org/ at National Institute of Education Library, Serials Unit on May 30, 2015
ABSTRACT Mechanically deboned chicken meat (MDCM) precooled to 0° C. using carbon dioxide ("CO z snow") was obtained from a commercial processor along with MDCM which had not been precooled. Samples of both control (not precooled) and precooled meat were packaged in plastic pouches with and without vacuum, frozen and held in storage for six months at -18° C. 2-Thiobarbituric Acid (TBA) analyses were run on all samples at monthly intervals. The use of " C 0 2 snow" resulted in rapid increases in TBA values after one month storage, regardless of package treatment. Vacuum packaged control MDCM was the only sample in which the TBA values remained low (below 2.0) for three months. All meat samples showed high TBA values after three months storage.
708
RESEARCH NOTES
16
of variance using a Control Data Corp. (CDC) 6500 computer. RESULTS AND DISCUSSION The temperature changes of the meat during the mechanical deboning process are as follows: during pregrinding, an increase from 4° C. to 9° C ; during meat-bone separation, an increase from 9° C. to 13° C ; and during " C 0 2 snow" cooling, a decrease from 13° C. to 0° C. Moisture and fat levels were not significantly different for control and precooled samples (63% moisture, 20% fat). TBA values for meat samples initially and after monthly storage periods up to six months are shown in Figure 1. All values were initially low and remained satisfactorily low during the first month of storage. After
-•-Cont rol -air -o- Control -vacuum -»-co2--air -o-C0 2 -vacuum
"
14 12
• ^ ^ . - ^ x ^ * / /
/
/
*
py•~~~l^^^^-^~~-^* /
10
1
TBA 8 //
A
6
/ ' / / /// /
4 _
//
/
2 (p
0
ii • *
^
L
/ I 1
1
**
1
/
/
f
+ & '
y
/ /
u /~
JO s
/
/
i
i
i
I Storage Time (months)
FIG. 1. TBA values for mechanically deboned chicken meat held in storage for six months at -18° C.
Downloaded from http://ps.oxfordjournals.org/ at National Institute of Education Library, Serials Unit on May 30, 2015
heat sealed with and without air in IKD Super All-Vak pouches using a Model C14 vacuum sealer (International Kenfield Distributing Co., Parkridge, Illinois). Samples were frozen and stored at -18° C. for periods up to six months. Replicate packages of deboned chicken meat from each treatment were evaluated initially and after removal from storage at monthly intervals by the 2-thiobarbituric acid test (TBA) (Tarladgis et a/., 1960). Analyses included two distillations per package replicate and two reactions per distillation. Absorbance was read at 532 nm. (Beckman DB Spectrophotometer) and TBA numbers (mg. malonaldehyde per 1000 g. sample) calculated using a constant of 7.8. Moisture and fat composition was determined by A.O.A.C. methods (1975). Data were subjected to a three-way analysis
709
RESEARCH NOTES
three months of storage, TBA values for all products precooled in " C 0 2 snow" had increased at least 10 fold. Control samples, vacuum packaged, maintained lowest TBA values throughout storage.
These results show that the practice of cooling MDCM using " C 0 2 snow" activated lipid oxidation resulting in higher TBA values. Whether this activation was a direct result of a chemical reaction with " C 0 2 snow" or simply due to the extra paddle mixing of the meat during chilling has not been determined.
REFERENCES Association of Official Agricultural Chemists, 1975. Official Methods of Analysis, 12th ed. Assoc. Offic. Agr. Chem., Washington, D.C. Cunningham, F. E., and D. J. Mugler, 1974. Deboned fowl meat offers opportunities. Poultry Meat, 25(1): 46-50. Ogilvy, W. S., and J. C. Ayres, 1951. Post-mortem changes in stored meats. II. The effect of atmospheres containing carbon dioxide in prolonging the storage life of cut-up chicken. Food Technol. 5: 97-102. Tarladgis, B. G., B. M. Watts, M. T. Younathan and L. Dugan, Jr., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37: 44-48. Thomson, J. E., 1970. Microbial counts and rancidity of fresh fryer chickens as affected by packaging materials, storage atmosphere, and temperature. Poultry Sci. 49: 1104-1109. Wabeck, C. J., C. E. Parmelee and W. J. Stadelman, 1968. Carbon dioxide preservation of fresh poultry. Poultry Sci. 47: 468-474.
NEWS AND NOTES (Continued from page 706) He joined Merck in 1970 as a Sales Representative for Animal Health and Feed Products in the southeastern United States. In 1973 he became a Sales Representative for National Accounts, and, in 1974 was appointed Coordinator for Sales Operations. A graduate of North Carolina State University with a B.S., majoring in business poultry science, he is presently working toward an M.B.A. in marketing at Fairleigh Dickinson University, Madison, New Jersey. COLORADO NOTES Dr. J. S. Avens, Associate Professor, Avian Science Section, Department of Animal Sciences, Colorado
State University, Fort Collins, has received the "Outstanding Professor Award" from the Centennial Chapter of Alpha Zeta. Dr. H. L. Enos, Associate Professor and Extension Poultry Specialist has returned from a six month sabbatical leave at Beltsville, Maryland, where he was engaged in research at the Avian Physiology Laboratory as a Collaborator Research Physiologist. His research was related to the hormonal control of the reproductive rate in turkey hens. Miss Fagerberg, Assistant Professor in Avian and Animal Microbiology, received a plaque from the Avian Science Club. It reads: "Sincere appreciation
(Continued on page 719)
Downloaded from http://ps.oxfordjournals.org/ at National Institute of Education Library, Serials Unit on May 30, 2015
Under conditions of this experiment, the use of " C O 2 snow" to lower temperature of MDCM resulted in significant increases (P £ 0.01) in TBA values during storage. Vacuum packaged control meat had significantly lower (P s 0.01) TBA values than air packaged meat. However, increases in TBA due to C 0 2 cooling were not overcome by vacuum packaging. Overall TBA values increased significantly (P < 0.01) during the six month storage period. Significant interactions were found to be associated with storeage time and appeared to be primarily a result of the high TBA value found for the control-air packaged sample after four months storage.
Such a mixing operation could incorporate oxygen from t h e air as well as carbon dioxide and t h u s initiate a higher rate of lipid oxidation. T h e s e results also s h o w that t h e p r a c t i c e of v a c u u m packaging M D C M will result in a significant reduction in rate of oxidation as m e a s u r e d by T B A values.