The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage.

Effect of rosemary extract and ascorbate/citrate (1:1) in combination with modified atmosphere packaging (100% N(2), 80% O(2)/20% N(2)) on protein and lipid oxidation in minced beef patties during storage in the dark for up to 6 days at 4°C was investigated. A high level of oxygen in the packaging atmosphere was found to increase both lipid and protein oxidation during storage as evaluated by TBARS analysis of secondary lipid oxidation products and by 2,4-dinitrophenylhydrazine derivatization of protein carbonyls. Both antioxidant systems tested were found to inhibit lipid oxidation but not protein oxidation. In contrast, ascorbate/citrate was found to promote protein oxidation. Rosemary extract was found to regenerate or protect α-tocopherol whereas the packaging atmospheres had no effect on α-tocopherol stability. In high oxygen atmospheres both antioxidants protected the fresh red meat colour with ascorbate/citrate being more efficient than the rosemary extract, whereas no effect of antioxidant on meat colour was found in beef patties stored in 100% nitrogen.