Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
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DOI：
10.1016/j.meatsci.2010.12.019
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发表时间：
2011-05-01
期刊：
影响因子：
7.1
通讯作者：
Roncales, Pedro
中科院分区：
文献类型：
--
作者：
Camo, Javier;Lores, Alberto;Roncales, Pedro
新鲜牛排包装有一种新的抗氧化活性系统，其中含有浓度不断增加（0.5%、1%、2%和4%）的牛至提取物。对照样品在无活性膜的情况下包装。用浸提液喷涂其他样品，并作为对照样品进行包装。将包装填充有80%0 -2/20%C02气氛，并在1 +/-1 ° C下在照明（14小时）下展示28天。高铁肌红蛋白的形成，脂质氧化（TBARS），仪器颜色（CIE a*）和感官颜色，变色，异味和牛至气味进行了测定。活性包装显著（P
Fresh beef steaks were packaged with a new antioxidant active system containing increasing concentrations (0.5, 1,2 and 4%) of an oregano extract. Control samples were packaged without the active film. Additional samples were sprayed with the extract and packaged as the control samples. Packages were filled with a 80% O-2/20%CO2 atmosphere and displayed under illumination (14 h) at 1 +/- 1 degrees C for 28 days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a*) and sensory colour, discoloration, off-odour and oregano smell were determined. Active packaging significantly (P