{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/20388"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/20388","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef","abstract":"Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\\sp{\\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\\sp\\circ$C) for 24 h and then held frozen ($-$18$\\sp\\circ$C) for 52 weeks. Instrumental and visual color of PVC-packaged beef was damaged most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA value, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxymyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p $<$ 0.05) visual red and brown color, color lightness, and acceptability, L*, a*, and b* values, and TBA value.","abstract_html":"Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\\sp{\\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\\sp\\circ$C) for 24 h and then held frozen ($-$18$\\sp\\circ$C) for 52 weeks. Instrumental and visual color of PVC-packaged beef was damaged most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA value, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxymyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p $&lt;$ 0.05) visual red and brown color, color lightness, and acceptability, L*, a*, and b* values, and TBA value.","abstract_has_math":true,"creators":["Wu, Shunyong"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Human and Community Development","degree_department":null,"school":null,"contributors":["Brewer, Mary S."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T12:37:47Z","date_published":"2011-05-07T12:37:47Z","updated_at":"2026-07-22T22:25:15Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":["Copyright 1994 Wu, Shunyong"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9416453","(UMI)AAI9416453"],"render_values":[{"text":"AAI9416453","href":null,"code":true},{"text":"(UMI)AAI9416453","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/20388","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Brewer, Mary S."]},{"key":"dc:creator","label":"Author","values":["Wu, Shunyong"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T12:37:47Z","10000-01-01","1994"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human and Community Development"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1994 Wu, Shunyong"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9416453","(UMI)AAI9416453","http://hdl.handle.net/2142/20388"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\\sp{\\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\\sp\\circ$C) for 24 h and then held frozen ($-$18$\\sp\\circ$C) for 52 weeks. Instrumental and visual color of PVC-packaged beef was damaged most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA value, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxymyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p $<$ 0.05) visual red and brown color, color lightness, and acceptability, L*, a*, and b* values, and TBA value.","A variety of substances was evaluated for antioxidant or prooxidant activity in an aqueous model system of linoleic acid, Triton-X100, and 2-thiobarbituric acid solidified with agar in a Petri plate. Test samples were applied to wells cut from media. The oxidation reaction was initiated with ferric/ferrous chloride (50 mM/50 mM). Quantitative data were obtained by determining the diameter of the reaction ring surrounding test substance. Test substances and linoleic acid were oxidized, then subjected to the 2-thiobarbituric acid (TBA) test for comparison. Simulated food systems were also tested using both systems. Correlation coefficients between the test method (inverse ring diameter, cm) and nmol malondialdehyde/mL measured by the TBA test were r = 0.98, 0.90, and 0.91 for BHA, vitamin E and C, respectively.","Soy protein isolate antioxidant (SPLA) was isolated from soy protein, fractionated (Sephadex G15), and purified (TLC). Quite a few phenolic compounds, including chlorogenic acid, caffeic acid, rutin, quercetin, probably genistein and daidzein were present in the SPIA preparation. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe$\\sp{2+}$/Fe$\\sp{3+}$, vials were sealed and stored at 4$\\sp\\circ$C for 0, 8, 16 and 24 h. Oxidation products were assessed using the TBA test, sensory analysis (odor), gas chromatographic separation and mass spectrometric identification of selected headspace volatiles. SPIA (900 ppm) was also added to beef microsomal protein model system and treated as described above. Beef samples containing 900 ppm SPIA had lower TBA numbers, less rancid odor, less hexanal and total volatiles after 16 and 24 h than did samples containing 300 ppm SPIA and controls. The beef microsomal system containing 900 ppm SPIA followed similar trends.","Made available in DSpace on 2011-05-07T12:37:47Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9416453.pdf: 5461067 bytes, checksum: b245917f99eae522c83d93f95cb0e370 (MD5) Previous issue date: 1994","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:43:34Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:19:04-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"]},{"key":"dc:title","label":"Title","values":["Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef"]}]}],"canonical_facts":{"dc:contributor":["Brewer, Mary S."],"dc:creator":["Wu, Shunyong"],"dc:date":["2011-05-07T12:37:47Z","10000-01-01","1994"],"dc:description":["Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\\sp{\\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\\sp\\circ$C) for 24 h and then held frozen ($-$18$\\sp\\circ$C) for 52 weeks. Instrumental and visual color of PVC-packaged beef was damaged most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA value, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxymyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p $<$ 0.05) visual red and brown color, color lightness, and acceptability, L*, a*, and b* values, and TBA value.","A variety of substances was evaluated for antioxidant or prooxidant activity in an aqueous model system of linoleic acid, Triton-X100, and 2-thiobarbituric acid solidified with agar in a Petri plate. Test samples were applied to wells cut from media. The oxidation reaction was initiated with ferric/ferrous chloride (50 mM/50 mM). Quantitative data were obtained by determining the diameter of the reaction ring surrounding test substance. Test substances and linoleic acid were oxidized, then subjected to the 2-thiobarbituric acid (TBA) test for comparison. Simulated food systems were also tested using both systems. Correlation coefficients between the test method (inverse ring diameter, cm) and nmol malondialdehyde/mL measured by the TBA test were r = 0.98, 0.90, and 0.91 for BHA, vitamin E and C, respectively.","Soy protein isolate antioxidant (SPLA) was isolated from soy protein, fractionated (Sephadex G15), and purified (TLC). Quite a few phenolic compounds, including chlorogenic acid, caffeic acid, rutin, quercetin, probably genistein and daidzein were present in the SPIA preparation. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe$\\sp{2+}$/Fe$\\sp{3+}$, vials were sealed and stored at 4$\\sp\\circ$C for 0, 8, 16 and 24 h. Oxidation products were assessed using the TBA test, sensory analysis (odor), gas chromatographic separation and mass spectrometric identification of selected headspace volatiles. SPIA (900 ppm) was also added to beef microsomal protein model system and treated as described above. Beef samples containing 900 ppm SPIA had lower TBA numbers, less rancid odor, less hexanal and total volatiles after 16 and 24 h than did samples containing 300 ppm SPIA and controls. The beef microsomal system containing 900 ppm SPIA followed similar trends.","Made available in DSpace on 2011-05-07T12:37:47Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9416453.pdf: 5461067 bytes, checksum: b245917f99eae522c83d93f95cb0e370 (MD5) Previous issue date: 1994","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:43:34Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:19:04-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"],"dc:identifier":["AAI9416453","(UMI)AAI9416453","http://hdl.handle.net/2142/20388"],"dc:language":["eng"],"dc:rights":["Copyright 1994 Wu, Shunyong"],"dc:subject":["Agriculture, Food Science and Technology"],"dc:title":["Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef"],"dc:type":["text"],"thesis:degree_discipline":["Human and Community Development"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:15Z"}