Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants
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- 作者：Cristina Nerí ; n ; Laura Tovar ; Djamel Djenane ; Javier Camo ; Jesú ; s Salafranca ; José ; Antonio Beltrá ; n ; Pedro Roncalé ; s
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：October 4, 2006
- 年：2006
- 卷：54
- 期：20
- 页码：7840 - 7846
- 全文大小：92K
- 年卷期：v.54,no.20(October 4, 2006)
- ISSN：1520-5118
文摘
A new antioxidant active packaging material for food has been designed and developed, consistingof a polypropylene film in which some natural antioxidants have been immobilized. The antioxidantproperties of the new material have been tested by using both pure myoglobin and fresh beef steaks.Two different cell configurations (glass vial and Petri dish) and four different myoglobin concentrations-according to the common content of this compound in fresh meat and meat derivatives (1080, 1995,3332, and 4414 
g g-1, respectively)-have been evaluated in oxidation studies. Furthermore, threedifferent concentrations of natural antioxidants in the film (designated as PR1, PR2, and PR3) wereevaluated. Once myoglobin samples and the active films were introduced in the cell, they were exposedto cool white fluorescent light to accelerate oxidation for a period of time ranging from 5 to 30 days.Remaining myoglobin concentration was measured by molecular absorption UV-vis spectrophotometry at 409 nm. Organoleptic properties and color, texture, and physical characteristics of freshmeat packaged with the new active film have also been measured to evaluate the shelf life of thepackaged meat. Results showed that, compared to normal polypropylene, the active film containingnatural antioxidants efficiently enhanced the stability of both myoglobin and fresh meat againstoxidation processes, thus being a promising way to extend the shelf life of fresh meat.
g g-1, respectively)-have been evaluated in oxidation studies. Furthermore, threedifferent concentrations of natural antioxidants in the film (designated as PR1, PR2, and PR3) wereevaluated. Once myoglobin samples and the active films were introduced in the cell, they were exposedto cool white fluorescent light to accelerate oxidation for a period of time ranging from 5 to 30 days.Remaining myoglobin concentration was measured by molecular absorption UV-vis spectrophotometry at 409 nm. Organoleptic properties and color, texture, and physical characteristics of freshmeat packaged with the new active film have also been measured to evaluate the shelf life of thepackaged meat. Results showed that, compared to normal polypropylene, the active film containingnatural antioxidants efficiently enhanced the stability of both myoglobin and fresh meat againstoxidation processes, thus being a promising way to extend the shelf life of fresh meat.