Chapman access only Poster
Criselda Toto, Lilian Were
The ability of 0.1% w/w roasted coffee with varying roast degrees (light or dark) and application form (spent, ground, or lyophilized brew) to inhibit lipid and protein oxidation in frozen (-18°C) raw minced pork stored under high oxygen modified atmosphere packaging (MAP) was investigated. Thiobarbituric acid reactive substances (TBARS) values, thiol content, percent metmyoglobin, and changes in color values lightness (L*), redness (a*), and yellowness (b*) were measured monthly over a 3 month storage period. The TBARS values for coffee treatments in pork were comparable to rosemary and negative control, indicating antioxidant treatment may not be the main deterrent in inhibiting lipid oxidation (LOX). By month 3, both roasts of spent coffee grounds (SCG) and light whole ground coffee (WGC) was as effective as rosemary (P<0.05). Thiol content remained highest for rosemary and dark lyophilized brewed coffee (LBC), while other coffee treatments were not as effective at inhibiting protein oxidation (POX). Metmyoglobin was ~54-56% throughout storage, with no significant difference between treatments. No significant changes in L* and b* values between treatments over time. The a* values increased from month 0 to 1 (average a* 5.59 7.26), but maintained these values throughout the rest of storage. These results suggest that SCG and WGC are more effective against LOX while LBC was more effective against POX, thus incorporating a combination of coffee treatments in pork could protect against LOX and POX simultaneously.
Jully, Katrina; Toto, Criselda; and Were, Lilian, "Effects of Varying Roast Degree and Application Form of Coffee on Oxidation in Frozen Raw Minced Pork Meat Stored Under Modified Atmosphere Packaging" (2015). Student Research Day Abstracts and Posters. 175.