Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat

被引：49

作者：

Bojorges, Hylenne ^{[1
]}

Rios-Corripio, M. A. ^{[2
]}

Hernandez-Cazares, Aleida S. ^{[1
]}

Valente Hidalgo-Contreras, Juan ^{[1
]}

Contreras-Oliva, Adriana ^{[1
]}

机构：

[1] Colegio Postgrad, Campus Cordoba, Amatlan De Los Reyes 94946, Veracruz, Mexico

[2] CONACYT Colegio Postgrad, Campus Cordoba, Amatlan De Los Reyes, Veracruz, Mexico

来源：

FOOD SCIENCE & NUTRITION | 2020年 / 8卷 / 08期

关键词：

beef; chicken meat; edible film; pork; turmeric; SHELF-LIFE EXTENSION; VAPOR BARRIER PROPERTIES; ANTIOXIDANT ACTIVITY; PHYSICAL-PROPERTIES; LIPID OXIDATION; ANTIMICROBIAL ACTIVITY; MOLECULAR-INTERACTIONS; CHITOSAN FILMS; ESSENTIAL-OIL; EXTRACTS;

D O I：

10.1002/fsn3.1728

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4 degrees C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.

引用

页码：4308 / 4319

页数：12

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