Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions
This study investigated the aptness of modified atmospheric packaging (70:30, O2:CO2 (O-MAP); 70:30, N2:CO2 (N-MAP)) and traditional overwrap (control) for previously frozen ostrich steaks, stored at 4±1°C for 10days. The N-MAP showed the least oxidation, O-MAP the highest and the control moderate. The redness (CIE a*) decreased to 3.67±0.83 by day 10 in the O-MAP, the N-MAP and control initially had lower values indicating slower oxidisation. The free carbonyl production was higher in the O-MAP than the N-MAP and control. TBARS remained relatively constant for the N-MAP and control, but increased to 9.70±3.26 (day 10) in the O-MAP. Drip loss (non-cumulative), was initially high (5-6%) for N-MAP and control, followed by a decrease on day 2 (2%) that increased to day 10 (4-6%). In conclusion, the traditional overwrap was not suited; N-MAP holds potential under a true anoxic atmosphere whilst O-MAP was limited by protein and lipid oxidation. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.