Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

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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.

Original languageEnglish
JournalFood Packaging and Shelf Life
Pages (from-to)26-33
Number of pages8
Publication statusPublished - 2016

    Research areas

  • Active packaging, Antioxidants, Electron spin resonance (ESR), High pressure processing (HPP), Lipid oxidation, Oxygen scavenger, Pork patties, Radical formation

ID: 163089532