Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film.

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ID: 38103
2019
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Abstract
Active packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami's lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.
Reference Key
andrade2019evaluationfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Andrade, Mariana A;Ribeiro-Santos, Regiane;Guerra, Manuela;Sanches-Silva, Ana;
Journal Foods (Basel, Switzerland)
Year 2019
DOI
E387
URL
Keywords
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