Extension of the display life of lamb with an antioxidant active packaging.
作者： Javier Camo , José Antonio Beltrán , Pedro Roncalés
DOI: 10.1016/J.MEATSCI.2008.04.031
关键词: Food science 、 Metmyoglobin 、 Lipid oxidation 、 Active packaging 、 Bacterial counts 、 Rosemary extract 、 Chemistry 、 Antioxidant 、 TBARS
摘要: Fresh lamb steaks were treated with three different preparations of natural antioxidants: one group was packaged a rosemary active film, the second an oregano and third sprayed on meat surface extract before packaging in high-oxygen atmosphere. Samples stored under illumination at 1±1°C for 13days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a(∗)), psychrotrophic bacterial counts (PCA), sensory discolouration off-odour determined. The use extract, film or resulted enhanced oxidative stability steaks. Active films significantly more efficient than those rosemary, exerting effect similar to that direct addition extract; fact, they extended fresh odour from 8 13days compared control.
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