UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
Agroforestry Science Department, University of Seville, Seville, Spain.
Meat Sci. 2014 Mar;96(3):1171-6. doi: 10.1016/j.meatsci.2013.11.007. Epub 2013 Nov 10.
An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2 days of refrigerated storage the sensory panel detected differences in odour and, after 4 days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency.
一种抗氧化活性包装是通过在聚对苯二甲酸乙二醇酯托盘上涂覆一种由羧酸和类黄酮混合物组成的柑橘提取物制备的。研究了这种包装对减少熟火鸡肉中脂质氧化以及对肉的 pH 值、颜色特征和感官参数的影响。一个未经训练的感官小组使用三角检验、成对偏好检验和定量反应量表检验来评估肉的气味、味道、嫩度、多汁性和总体可接受性。还对提取物的不同成分的抗氧化效果进行了比较。包装导致脂质氧化显著减少。在冷藏储存 2 天后，感官小组检测到气味的差异，而在 4 天后，他们对储存在活性包装中的肉的嫩度和总体可接受性评价更高。柠檬酸似乎是提取物中抗氧化能力最重要的成分。
