Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to determine the effect of whey protein isolate-based edible films incorporated with extracts from bay leaves (D, Laurus nobilis L.) or sage (S, Salvia officinalis.) on oxidative changes of cooked beef patties during refrigerated storage at 2ºC for 7 days. Results showed that TBA values of the patties with S-EF were lower than the TBA values of the patties with EF. Higher antioxidant activity by SA-F than D-EF, S-EF and EF was determined with a 2,2’-diphenyl-2- picrylhydrazyl radical-scavenging assay (DPPH). Total phenolic compound content significantly increased in beef patties with incorporated extracts compared to the EF-counterparts. Incorporation of phytochemicals from D or S into the edible films significantly reduced (p<0.05) the extent of lipid oxidation as measured by assorted methods in cooked meatballs. This study suggests that the addition of natural antioxidants from D or S into EFs is an effective strategy for retarding oxidative changes in ready-to-eat meat products.
Açıklama
Anahtar Kelimeler
Kaynak
Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
24
Sayı
72
