Resumé
| Originalsprog | Engelsk |
|---|---|
| Tidsskrift | Journal of Food Engineering |
| Vol/bind | 214 |
| Sider (fra-til) | 129-136 |
| Antal sider | 8 |
| ISSN | 0260-8774 |
| DOI | |
| Status | Udgivet - 2017 |
Citer dette
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Modelling the autoxidation of myoglobin in fresh meat under modified atmosphere packing conditions. / Tofteskov, Jon; Hansen, Jesper Schmidt; Bailey, Nicholas.
I: Journal of Food Engineering, Bind 214, 2017, s. 129-136.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
TY - JOUR
T1 - Modelling the autoxidation of myoglobin in fresh meat under modified atmosphere packing conditions
AU - Tofteskov, Jon
AU - Hansen, Jesper Schmidt
AU - Bailey, Nicholas
PY - 2017
Y1 - 2017
N2 - Modified atmosphere packing (MAP) is a technique to increase the shelf life of fresh meat. Continuing development of MAP requires better understanding of the physical and chemical processes taking place, in particular the diffusion of oxygen and its reaction with myoglobin. We model these processes using reaction-diffusion equations. The reactions include binding of oxygen to myoglobin, oxidation of myoglobin and other oxygen consuming processes. Model parameters have been extrapolated using data from the literature to relevant temperatures and pH values. Partial agreement with spatially resolved pigment concentration data is obtained, but only by substantially increasing the value of the oxygen consumption rate. Application of the model to meat stored at 5 °C shows that the metmyoglobin layer forms under the surface over a time scale of 24 h; The metmyoglobin layer forms deeper inside the meat proportional to the logarithm of the headspace oxygen partial pressure, thus improving the colour appearance of the meat.
AB - Modified atmosphere packing (MAP) is a technique to increase the shelf life of fresh meat. Continuing development of MAP requires better understanding of the physical and chemical processes taking place, in particular the diffusion of oxygen and its reaction with myoglobin. We model these processes using reaction-diffusion equations. The reactions include binding of oxygen to myoglobin, oxidation of myoglobin and other oxygen consuming processes. Model parameters have been extrapolated using data from the literature to relevant temperatures and pH values. Partial agreement with spatially resolved pigment concentration data is obtained, but only by substantially increasing the value of the oxygen consumption rate. Application of the model to meat stored at 5 °C shows that the metmyoglobin layer forms under the surface over a time scale of 24 h; The metmyoglobin layer forms deeper inside the meat proportional to the logarithm of the headspace oxygen partial pressure, thus improving the colour appearance of the meat.
KW - Myoglobin
KW - Autoxidation
KW - Diffusion
KW - modelling
U2 - 10.1016/j.jfoodeng.2017.06.002
DO - 10.1016/j.jfoodeng.2017.06.002
M3 - Journal article
VL - 214
SP - 129
EP - 136
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -