Antioxidant active packaging for chicken meat processed by high pressure treatment

TY - JOUR

T1 - Antioxidant active packaging for chicken meat processed by high pressure treatment

AU - Bolumar Garcia, Jose Tomas

AU - Andersen, Mogens Larsen

AU - Orlien, Vibeke

PY - 2011/12/15

Y1 - 2011/12/15

N2 - Patties made of minced chicken breast and thigh packed in standard vacuum-packaging (C) or in antioxidant active packaging (AP) were subjected to high pressure treatment (800 MPa, 10 min, 5 °C) and subsequently stored for 25 days at 5 °C. Lipid oxidation was studied at the surface (S) and the inner (I) parts of the meat patties. The lipid oxidation was higher in the surface part and the active packaging was able to delay it up to 25 days. The lipid oxidation was limited in the inner part of the meat patties and restrained at the surface of the active packaging. It was found that the effect on lipid oxidation by high pressure may not be explained solely by cell membrane damage, as radicals were formed in the meat during the pressure treatment.

AB - Patties made of minced chicken breast and thigh packed in standard vacuum-packaging (C) or in antioxidant active packaging (AP) were subjected to high pressure treatment (800 MPa, 10 min, 5 °C) and subsequently stored for 25 days at 5 °C. Lipid oxidation was studied at the surface (S) and the inner (I) parts of the meat patties. The lipid oxidation was higher in the surface part and the active packaging was able to delay it up to 25 days. The lipid oxidation was limited in the inner part of the meat patties and restrained at the surface of the active packaging. It was found that the effect on lipid oxidation by high pressure may not be explained solely by cell membrane damage, as radicals were formed in the meat during the pressure treatment.

U2 - 10.1016/j.foodchem.2011.05.082

DO - 10.1016/j.foodchem.2011.05.082

M3 - Tidsskriftartikel

SN - 0308-8146

VL - 129

SP - 1406

EP - 1412

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -