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

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

SN - 2214-2894

VL - 7

SP - 26

EP - 33

JO - Food Packaging and Shelf Life

JF - Food Packaging and Shelf Life

ER -