Reciprocal Meat Conference Abstracts

Impact of Chlorophyll a on the Color of Pre-Rigor Ground Pork Stored in Simulated Retail Display

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Abstract

ObjectivesThe impact of the photosensitizer chlorophyll a (chl a) was examined in 3 independent pre-rigor pork sausage experiments. The objective was to determine the threshold level of chl ɑ that accelerated color loss, and to ascertain whether synthetic antioxidants, natural plant extracts, or a combination of both would help delay color loss.Materials and MethodsIn each experiment, 3% water and 0.8% salt were added to pre-rigor pork trim (6 h post-mortem). In experiment 1, different levels of parsley (0, 513, 1026, 2051, and 3077 ppm) were added to the pork, equivalent to 500, 1000, 2000, and 3000 ppb chl a. Chl ɑ was measured by UV-Vis spectrophotometer. In experiment 2, each batch of meat was treated with 0.3% FORTIUM RGT12 Plus Dry (rosemary and green tea extracts). The 3 treatment conditions were no added sage, 0.0075% oleoresin sage, and 0.15% rubbed sage, to study the impact of chl a delivered by sage used in breakfast sausage. In experiment 3, 1539 ppm of ground parsley (1500 ppb chl a) was added to each batch of meat, and the treatments were untreated, a synthetic antioxidant blend [0.01% butylated hydroxyanisole (BHA), 0.01% propyl gallate (PG), and 0.01% citric acid (CA)], 0.3% FORTIUM RGT12 Plus Dry (RGT), and 0.3% RGT plus BHA/PG/CA. All of the treatments were replicated (n = 2). The treatments were mixed with the pork for 1 min, ground through a 4.8 mm plate, and shaped into 150 g patties. The patties were placed on foam trays and covered with oxygen permeable overwrap. They were frozen for 11 d (–18°C) followed by 12 to 17 d of simulated retail display (3 ± 1°C, 1,200 to1,400 lux fluorescent lighting). Instrumental redness (a*) and photographs were taken periodically during the lighted display period to monitor changes.ResultsThe results revealed significant effects of time and treatment (p < 0.05) for each experiment. In experiment 1, the patties with 2000 and 3000 ppb chl a had lower a* values (p < 0.05) than the 0, 500 ppb, and 1000 ppb chl a treatments. The 1,000 ppb chl a patties had lower a* values (p < 0.05) than the 500 ppb patties, and there was no significant difference between the mean a* values of the 500 ppb patties and the patties with no added parsley. In experiment 2, the patties with rubbed sage (778 ppb chl a) had lower a* values (p < 0.05) than the patties with no sage or oleoresin sage, and there was no significant difference between the mean a* values of the patties with no sage and oleoresin sage (36 ppb chl a). In experiment 3, the patties demonstrated color instability when chl a was present at 1500 ppb, even in the presence of natural plant extract and antioxidant ingredients. RGT and RGT + BHA/PG/CA had higher a* values than untreated (p < 0.05), while BHA/PG/CA a* values were not higher than untreated (p > 0.05). RGT a* values were neither significantly higher than BHA/PG/CA nor significantly lower than RGT + BHA/PG/CA (p > 0.05).ConclusionThis study suggested that pre-rigor pork sausage color stability was moderately affected by chl a levels between 500 and 1000 ppb, and it was significantly affected when chl a exceeded 1000 ppb. Although minimizing chl a in seasoning blends and limiting light exposure could help extend color life, the use of 0.3% FORTIUM RGT12 Plus Dry extended the simulated retail color life of pre-rigor ground pork containing the level of chl a typically found in commercial seasonings.

Keywords: rosemary extract, color, pork, chlorophyll, green tea extract

How to Cite:

Robbins, K. & King, A., (2019) “Impact of Chlorophyll a on the Color of Pre-Rigor Ground Pork Stored in Simulated Retail Display”, Meat and Muscle Biology 1(3). doi: https://doi.org/10.221751/rmc2017.041