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Title

Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

AuthorsBermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo ; Rubio Senent, Fátima ; Fernández-Prior, África; Fernández-Bolaños Guzmán, Juan
KeywordsLipid oxidation
Beeswax
Edible film
Composite film
Skin fish protein
Phenolic compound
Pectin
Issue Date2019
PublisherElsevier
CitationMeat Science 148: 213- 218 (2019)
AbstractThe objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeability. Results showed that the meat samples wrapped with film containing antioxidants reduced the formation of oxidation products in the form of thiobarbituric acid reaction substances (TBARS) compared with control film without antioxidants. HT added at 0.5% to the film with beeswax suppressed the lipid oxidation of beef meat during 7 days of storage at 4 °C, possibly by the combined effect of acting as an oxygen barrier and the specific antioxidant activity. The interference of plasticizer agents (glycerol and sorbitol) incorporated to the film on the TBARS method was showed for the first time.
URIhttp://hdl.handle.net/10261/182895
DOI10.1016/j.meatsci.2018.07.003
Identifiersdoi: 10.1016/j.meatsci.2018.07.003
issn: 0309-1740
Appears in Collections:(IG) Artículos
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