Publication
Evaluation of the oxidative status of salami packaged with an active whey protein film
| dc.contributor.author | Andrade, Mariana A. | |
| dc.contributor.author | Ribeiro-Santos, Regiane | |
| dc.contributor.author | Guerra, Manuela | |
| dc.contributor.author | Sanches-Silva, Ana | |
| dc.date.accessioned | 2020-05-08T15:24:54Z | |
| dc.date.available | 2020-05-08T15:24:54Z | |
| dc.date.issued | 2019-09-03 | |
| dc.description.abstract | Active packaging aims to prolong food's shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food's natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami's lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol. | pt_PT |
| dc.description.sponsorship | This work was supported by the research project “Development of an edible film based on whey protein with antioxidant and antimicrobial activity using essential oils” (2012DAN807) funded by the National Institute of Health Doutor Ricardo Jorge, I.P. (Lisbon, Portugal). | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Foods. 2019 Sep 3;8(9):387. doi: 10.3390/foods8090387. | pt_PT |
| dc.identifier.doi | 10.3390/foods8090387 | pt_PT |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6618 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation.publisherversion | https://www.mdpi.com/2304-8158/8/9/387 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Aromatic Plants | pt_PT |
| dc.subject | Food Packaging | pt_PT |
| dc.subject | Lipid Oxidation | pt_PT |
| dc.subject | Meat | pt_PT |
| dc.subject | Sensory Analyses | pt_PT |
| dc.subject | Whey Protein | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.title | Evaluation of the oxidative status of salami packaged with an active whey protein film | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 9 | pt_PT |
| oaire.citation.startPage | 387 | pt_PT |
| oaire.citation.title | Foods | pt_PT |
| oaire.citation.volume | 8 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
Files
Original bundle
1 - 1 of 1