Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties
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Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties. / Bolumar Garcia, Jose Tomas; Lapena Gomez, David; Skibsted, Leif Horsfelt; Orlien, Vibeke.
In: Food Packaging and Shelf Life, Vol. 7, 2016, p. 26-33.Research output: Contribution to journal › Journal article › peer-review
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TY - JOUR
T1 - Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties
AU - Bolumar Garcia, Jose Tomas
AU - Lapena Gomez, David
AU - Skibsted, Leif Horsfelt
AU - Orlien, Vibeke
PY - 2016
Y1 - 2016
N2 - Three different packaging systems: vacuum packaging, rosemary active packaging, and oxygen scavenger packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP) (700 MPa, 10 min, 5 °C). Lipid oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs) and the tendency to form radicals by electron spin resonance (ESR) spectroscopy. Lipid oxidation was lower in the inner part than at the surface for all three packaging systems. Rosemary active packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger packaging was not effective since residual oxygen remained in the package in the initial period of storage. The kinetics of the oxygen trapping by oxygen scavengers appears to be a crucial factor for this application.
AB - Three different packaging systems: vacuum packaging, rosemary active packaging, and oxygen scavenger packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP) (700 MPa, 10 min, 5 °C). Lipid oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs) and the tendency to form radicals by electron spin resonance (ESR) spectroscopy. Lipid oxidation was lower in the inner part than at the surface for all three packaging systems. Rosemary active packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger packaging was not effective since residual oxygen remained in the package in the initial period of storage. The kinetics of the oxygen trapping by oxygen scavengers appears to be a crucial factor for this application.
KW - Active packaging
KW - Antioxidants
KW - Electron spin resonance (ESR)
KW - High pressure processing (HPP)
KW - Lipid oxidation
KW - Oxygen scavenger
KW - Pork patties
KW - Radical formation
U2 - 10.1016/j.fpsl.2016.01.002
DO - 10.1016/j.fpsl.2016.01.002
M3 - Journal article
AN - SCOPUS:84955266536
VL - 7
SP - 26
EP - 33
JO - Food Packaging and Shelf Life
JF - Food Packaging and Shelf Life
SN - 2214-2894
ER -
ID: 163089532