期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 59, 期 1, 页码 181-188出版社
ELSEVIER
DOI: 10.1016/j.lwt.2014.04.061
关键词
Active film; Shelf-life extension; Antioxidant; Foal meat
资金
- Xunta de Galicia (The Regional Government) [10MRU004CT]
The objective of this study was to investigate the effect of antioxidant active system on physico-chemical properties, the microbial counts, lipid and protein stability and the sensory properties' changes of foal steaks during storage time. The experimental packaging systems were: (i) control group was packaged without active film, (ii) ATOX group was packed with active film containing a 2% of an oregano essential oil and (iii) ATGT group was packed with active film containing 1% of a green tea extract. Samples were filled with 80% O-2/20%CO2 atmosphere and displayed under illumination at 2 degrees C for 14 days. Microbial populations were reduced up to 3.60 log CFU/g on day 14 of storage with the most pronounced effect being achieved by green tea film. Active films with oregano led to a significant (P < 0.001) inhibition of metmyoglobin formation. The use of oregano active film resulted in a decreased lipid and protein oxidation of foal steaks. Active films with oregano were significantly (P < 0.05) more efficient than those with green tea extended fresh odour and colour from 7 to 14 days compared to the control. (C) 2014 Elsevier Ltd. All rights reserved.
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