title: Stabilization of beef meat by a new active packaging containing natural antioxidants.
abstract: A new antioxidant active packaging material for food has been designed and developed, consisting of a polypropylene film in which some natural antioxidants have been immobilized. The antioxidant properties of the new material have been tested by using both pure myoglobin and fresh beef steaks. Two different cell configurations (glass vial and Petri dish) and four different myoglobin concentrations-according to the common content of this compound in fresh meat and meat derivatives (1080, 1995, 3332, and 4414 microg g(-1), respectively)-have been evaluated in oxidation studies. Furthermore, three different concentrations of natural antioxidants in the film (designated as PR1, PR2, and PR3) were evaluated. Once myoglobin samples and the active films were introduced in the cell, they were exposed to cool white fluorescent light to accelerate oxidation for a period of time ranging from 5 to 30 days. Remaining myoglobin concentration was measured by molecular absorption UV-vis spectrophotometry at 409 nm. Organoleptic properties and color, texture, and physical characteristics of fresh meat packaged with the new active film have also been measured to evaluate the shelf life of the packaged meat. Results showed that, compared to normal polypropylene, the active film containing natural antioxidants efficiently enhanced the stability of both myoglobin and fresh meat against oxidation processes, thus being a promising way to extend the shelf life of fresh meat.
authors.affiliation: Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, C/María de Luna 3, E-50018 Zaragoza, Spain. cnerin@unizar.es
authors.forename: Cristina
authors.initials: C
authors.lastname: Nerín
authors.forename: Laura
authors.initials: L
authors.lastname: Tovar
authors.forename: Djamel
authors.initials: D
authors.lastname: Djenane
authors.forename: Javier
authors.initials: J
authors.lastname: Camo
authors.forename: Jesús
authors.initials: J
authors.lastname: Salafranca
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Beltran
authors.forename: Pedro
authors.initials: P
authors.lastname: Roncalés
mesh_terms: D000328:Adult; D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry; D002417:Cattle; D003116:Color; D005260:Female; D018857:Food Packaging / Q000295:instrumentation*; D006801:Humans; D015227:Lipid Peroxidation; D008297:Male; D008460:Meat; D008786:Metmyoglobin / Q000737:chemistry; D008875:Middle Aged; D009211:Myoglobin / Q000737:chemistry; D010084:Oxidation-Reduction; D011126:Polypropylenes / Q000737:chemistry; D013649:Taste
chemical_list: D000975:Antioxidants; D009211:Myoglobin; D011126:Polypropylenes; D008786:Metmyoglobin