Evaluation of Packaging Conditions Influence on the Content of Amino Acids of Marinated Venison
Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine content of amino acids (LVS ISO 13903:2005) in different types of marinades marinated venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2x3x2cm) pieces were marinated in two different types of marinades: red wine and tomato sauce marinade. The prepared meat samples were stored (marinated) at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®), all samples were compared with packed marinated products in air ambiance. Results of current research show that changes of amino acids content in marinated venison mainly depend on packaging conditions.
[1] T. Daszkiewicz, P. Janiszewski., S. Wajda, “Quality characteristics of
meta from wild red deer (Cervus Elaphus L.) hinds and stags”, Journal
of Muscles Foods, vol. 20, pp. 428 – 448, 2007.
[2] H. Ergezer, R. Gocke, “Comparison of Marinating with Two Different
Types of Marinade on Some Quality and Sensory Characteristics of
Turkey Breast Meat”, Journal of Animal and Veterinary Advances, vol.
10, no. 1, pp. 60 – 67, 2011.
[3] J. Bjorkroth, “Microbiological ecology of marinated meat products: a
review”, Meat Science, vol. 70, pp. 477 – 480, 2005.
[4] C. Kargiotou, E. Katsanidis, J. Rhoades, M. Kontominas, K.
Koutsoumanis, “Efficacies of soy sauce and wine base marinades for
controlling spoilage of raw beef”, International Journal of Food
Microbiology, vol. 28, pp. 158 – 163, 2011.
[5] A. Pathania, S.R. McKee, S.F. Bilgili, M. Singh, “Antimicrobial activity
of commercial marinades against multiple strains of Salmonella spp.”,
International Journal of Food Microbiology, vol. 139, pp. 214 – 217,
2010.
[6] R.M. Burke, F.J. Monahan, “The tenderisation of shin beef using a citrus
juice marinade”, Meat Science, vol. 63, pp. 161 – 168, 2003.
[7] P.D. Warriss, “Meat Science: an introductory text – 2nd ed. Cambridge,
Cambridge University Press, 2010.
[8] C. Alvarado, S. McKee, “Marination to Improve Functional Properties
and Safety of Poultry Meat”, The Journal of Applied Poultry Research,
vol. 16, pp. 113 – 120, 2007.
[9] T. Daszkiewicz, J. Kondratowicz, M. Koba-Kowalczyk, “Changes in the
quality of meat from roe deer (Capreolus capreolus L.) bucks during
cold storage under vacuum and modified atmosphere”, Polish Journal of
Veterinary Sciences, vol. 14, no. 3, pp. 459 – 466, 2011.
[10] N. Gokoglu, P. Yerlikaya, H. Uran, O.K. Topuz, “Effects of Packaging
Atmospheres on the Quality and Shelf Life of Beef Steaks”, Kafkas
Universitesi Veteriner Fakultesi Dergisi, vol. 17, no. 3, pp. 435 – 439,
2011.
[11] H. Vergara, L. Gallego, A. García, T. Landete-Casillejos, “Conservation
of Cervus elaphus meat in modified atmospheres”, Meat Science, vol.
65, pp. 779 – 783, 2003.
[12] K. Brandon, M. Beggan, P. Allen, F. Butler, “The performance of
several oxygen scavengers in varying oxygen environments at
refrigerated temperatures: implications for low-oxygen modified
atmosphere packaging of meat”, International Journal of Food Science
and Technology, vol. 44, pp. 188 – 196, 2009.
[13] A. Corzo, C.A. Fritts, M.T. Kidd, “Response of broiler chicks to essential
and non-essential amino acid supplementation of low crude protein
diets”, Animal Feed Science and Technology, vol. 118:3-4, pp. 319 –
327, 2005.
[1] T. Daszkiewicz, P. Janiszewski., S. Wajda, “Quality characteristics of
meta from wild red deer (Cervus Elaphus L.) hinds and stags”, Journal
of Muscles Foods, vol. 20, pp. 428 – 448, 2007.
[2] H. Ergezer, R. Gocke, “Comparison of Marinating with Two Different
Types of Marinade on Some Quality and Sensory Characteristics of
Turkey Breast Meat”, Journal of Animal and Veterinary Advances, vol.
10, no. 1, pp. 60 – 67, 2011.
[3] J. Bjorkroth, “Microbiological ecology of marinated meat products: a
review”, Meat Science, vol. 70, pp. 477 – 480, 2005.
[4] C. Kargiotou, E. Katsanidis, J. Rhoades, M. Kontominas, K.
Koutsoumanis, “Efficacies of soy sauce and wine base marinades for
controlling spoilage of raw beef”, International Journal of Food
Microbiology, vol. 28, pp. 158 – 163, 2011.
[5] A. Pathania, S.R. McKee, S.F. Bilgili, M. Singh, “Antimicrobial activity
of commercial marinades against multiple strains of Salmonella spp.”,
International Journal of Food Microbiology, vol. 139, pp. 214 – 217,
2010.
[6] R.M. Burke, F.J. Monahan, “The tenderisation of shin beef using a citrus
juice marinade”, Meat Science, vol. 63, pp. 161 – 168, 2003.
[7] P.D. Warriss, “Meat Science: an introductory text – 2nd ed. Cambridge,
Cambridge University Press, 2010.
[8] C. Alvarado, S. McKee, “Marination to Improve Functional Properties
and Safety of Poultry Meat”, The Journal of Applied Poultry Research,
vol. 16, pp. 113 – 120, 2007.
[9] T. Daszkiewicz, J. Kondratowicz, M. Koba-Kowalczyk, “Changes in the
quality of meat from roe deer (Capreolus capreolus L.) bucks during
cold storage under vacuum and modified atmosphere”, Polish Journal of
Veterinary Sciences, vol. 14, no. 3, pp. 459 – 466, 2011.
[10] N. Gokoglu, P. Yerlikaya, H. Uran, O.K. Topuz, “Effects of Packaging
Atmospheres on the Quality and Shelf Life of Beef Steaks”, Kafkas
Universitesi Veteriner Fakultesi Dergisi, vol. 17, no. 3, pp. 435 – 439,
2011.
[11] H. Vergara, L. Gallego, A. García, T. Landete-Casillejos, “Conservation
of Cervus elaphus meat in modified atmospheres”, Meat Science, vol.
65, pp. 779 – 783, 2003.
[12] K. Brandon, M. Beggan, P. Allen, F. Butler, “The performance of
several oxygen scavengers in varying oxygen environments at
refrigerated temperatures: implications for low-oxygen modified
atmosphere packaging of meat”, International Journal of Food Science
and Technology, vol. 44, pp. 188 – 196, 2009.
[13] A. Corzo, C.A. Fritts, M.T. Kidd, “Response of broiler chicks to essential
and non-essential amino acid supplementation of low crude protein
diets”, Animal Feed Science and Technology, vol. 118:3-4, pp. 319 –
327, 2005.
@article{"International Journal of Biological, Life and Agricultural Sciences:65225", author = "Ilze Gramatina and Laima Silina and Tatjana Rakcejeva", title = "Evaluation of Packaging Conditions Influence on the Content of Amino Acids of Marinated Venison", abstract = "Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine content of amino acids (LVS ISO 13903:2005) in different types of marinades marinated venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2x3x2cm) pieces were marinated in two different types of marinades: red wine and tomato sauce marinade. The prepared meat samples were stored (marinated) at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®), all samples were compared with packed marinated products in air ambiance. Results of current research show that changes of amino acids content in marinated venison mainly depend on packaging conditions.
", keywords = "Marinated venison, modified atmospheres, oxygen absorber.", volume = "7", number = "9", pages = "933-4", }
