J Nutr Health.  2017 Apr;50(2):133-141. 10.4163/jnh.2017.50.2.133.

Effects of temperature-fluctuation in a refrigerator on antioxidative index and storage qualities of various foods

• Park HJ
• Lee MJ
• Lee HR

• KMID: 2407327
• DOI: http://doi.org/10.4163/jnh.2017.50.2.133

Abstract

PURPOSE
The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods.
METHODS
We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at 0.7 ± 0.6℃, 1.2 ± 1.4℃, and 1.6 ± 2.8℃. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at −0.3 ± 0.8℃, −0.6 ± 2.3℃, and −1.5 ± 4.4℃. Both of them were stored for a period of 14 days.
RESULTS
The amount of water loss was highest in beef, and the microbial count was also the highest at −1.5 ± 4.4℃. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at −1.5 ± 4.4℃. Moisture retention was the highest at 0.7 ± 0.6℃ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at 0.7 ± 0.6℃ (p < 0.05). DPPH activity decreased in the order of 0.7 ± 0.6℃> 1.2 ± 1.4℃> 1.6 ± 2.8 ℃ over 7 days.
CONCLUSION
The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

Keyword

food storage; temperature fluctuation; food handling; nutrition value

MeSH Terms

Food Handling
Food Storage
Lettuce
Nutritive Value
Polyphenols
Red Meat
Salmon
Water
Polyphenols
Water

Figure

• 

  Fig. 1. Changes in weight loss of material depending on storage temperature and period; (A) Cherry (B) Romaine (C) Beef. A; 0.7 ± 0.6oC, B; 1.2 ± 1.4oC, C; 1.6 ± 2.8oC, D; −0.6 ± 2.3oC, E; −0.3 ± 0.8oC, F; −1.5 ± 4.4oC

• 

  Fig. 2. Effect of storage condition on antioxidant activity in cherry. A; 0.7 ± 0.6oC, B; 1.2 ± 1.4oC, C; 1.6 ± 2.8oC. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.

• 

  Fig. 3. Effect of storage condition on antioxidant activity in romaine. A; 0.7 ± 0.6oC, B; 1.2 ± 1.4oC, C; 1.6 ± 2.8oC. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.

• 

  Fig. 4. Effect of storage conditions on microbial count in beef. D; −0.6 ± 2.3oC, E; −0.3 ± 0.8oC, F; −1.5 ± 4.4oC

• 

  Fig. 5. Histologic structures of beef after 2 weeks (×400). (A) baseline, (B) −0.6 ± 2.3oC, (C) −0.3 ± 0.8oC, (D) −1.5 ± 4.4oC

• 

  Fig. 6. Effect of storage condition on TBA value in beef (A) and salmon (B). D; −0.6 ± 2.3oC, E; −0.3 ± 0.8oC, F; −1.5 ± 4.4oC. abDifferent superscript letters indicate the comparison with significant differences according to storage temperature within the same period by GLM test at p < 0.05.

Reference

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