Journal of Food Quality / 2018 / Article / Tab 1

Research Article

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Table 1

Effect of different treatments on fatty acid profile (% of total fatty acids) of the beefsteaks.

Fatty acids0 dCKC1C2C3
14 d28 d14 d28 d14 d28 d14 d28 d

C12:0
C14:0
C14:1
C15:0
C15:1
C16:0
C16:1
C17:0
C17:1
C18:0
C18:1, c9 (-9)
C18:2, t6
C18:2, c6 (-6)
C18:3 (-3)
C20:0
C20:4 (-6)
C20:5 (-3)
SFA
MUFA
PUFA

CK, the group of beefsteaks without pretreatments; C1, the group of beefsteaks pretreated with 100% CO for 1.5 h; C2, group of beefsteaks pretreated with 100% CO for 1.5 h and soaked in 50 mg/L ClO2; C3, group of beefsteaks pretreated with 100% for CO 1.5 h and soaked in 50 mg/L ClO2 for 10 min and sprayed with 30 g/L lactic acid. Data were represented with mean values Standard Error. SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.