Title:
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Semirefined carrageenan (Src) film incorporated with a-tocopherol and persicaria minor for meat patties application
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Author:
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Hamid, Khadijah Husna Abd; Yahaya, Wan Amnin Wan; Nor, Neenasha Bebe Mohd; Alyaa Syahierra, Ghazali; Siti Kholijah, Abdul Mudalip; Norashikin Mat, Zain; Almajano Pablos, María Pilar; Nurul Aini, Mohd Azman
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Other authors:
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Universitat Politècnica de Catalunya. Departament d'Enginyeria Química; Universitat Politècnica de Catalunya. CRESCA - Centre de Recerca en Seguretat i Control Alimentari |
Abstract:
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Semirefined carrageenan (SRC) plasticized with glycerol (G) and incorporated with antioxidants of 0.4% (v/v) of a-tocopherol and Persicaria minor (PM) extract was successfully developed. The objective of this study is to analyze the antioxidant effect of active packaging films from semirefined carrageenan incorporated with a-tocopherol and Persicaria minor on meat patties. Total phenolic content and antioxidant activity of a-tocopherol and PM extract were measured. The effects of a-tocopherol and PM extract incorporated with SRC-based films on meat patties were evaluated using thiobarbituric acid reactive substance (TBARS) assay, metmyoglobin assay, and pH value for 14 days of storage. The films with 0.4% (v/v) of a-tocopherol and PM extract exhibited a lower lipid oxidation in meat patties compared with that of control (SRC film only, p < 0.05). Also, a brown color development of the meat patties of less than 50% was observed at the end of the 14-day storage. Meanwhile, the pH values for all samples decreased throughout the storage period with the SRC+G+a-tocopherol film showed the highest pH value. Hence, the formulation of SRC film with a-tocopherol or PM extract could be used as an alternative packaging for extending the shelf life of food product with high fat content |
Abstract:
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Peer Reviewed |
Subject(s):
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-Àrees temàtiques de la UPC::Enginyeria química -Lipids -Oxidation -Food -Active packaging film -Meat patties -a-tocopherol -Persicaria minor extract -Lipid oxidation -Lípids -Oxidació -Aliments |
Rights:
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Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
Document type:
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Article - Published version Article |
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