title: Effect of active packaging on low-sodium restructured chicken steaks.
abstract: Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of oregano essential oil (OEO) and potassium sorbate incorporated in packaging applied to the restructured chicken steaks with 40 % reduction in sodium chloride in frozen storage for 150 days. The composition of packaging did not influence moisture, crude protein, total lipids, ash, sodium and potassium content as well as pH evaluated on days 0 and 150. Salty taste was the only significant indication in the sensory analysis (p < 0.05). The use of 1 % and 0.5 % OEO incorporated in packaging reduced rancidity through lipid oxidation and can be regarded as an active antioxidant; the use of oregano or potassium sorbate in active films caused the development delay effect E. coli. Thus, the use of active packaging may maintain the product quality.
authors.affiliation: Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
authors.forename: L A
authors.initials: LA
authors.lastname: Cestari
authors.affiliation: Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
authors.forename: R C
authors.initials: RC
authors.lastname: Gaiotto
authors.affiliation: Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
authors.forename: J L
authors.initials: JL
authors.lastname: Antigo
authors.affiliation: Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
authors.forename: M R S
authors.initials: MR
authors.lastname: Scapim
authors.affiliation: Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
authors.forename: G S
authors.initials: GS
authors.lastname: Madrona
authors.affiliation: Department of Food Science and Technology, State University of Londrina, UEL, Highway Celso Garcia Cid Pr 445 Km 380, ZIP 86051-990 Londrina, PR Brazil.
authors.forename: F
authors.initials: F
authors.lastname: Yamashita
authors.affiliation: Department of Animal Science, State University of Parana West, UNIOESTE, Pernambuco street, 1777, ZIP 5960-000 Marechal Cândido Rondom, PR Brazil.
authors.forename: M S S
authors.initials: MS
authors.lastname: Pozza
authors.affiliation: Department of Animal Science, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil.
authors.forename: I N
authors.initials: IN
authors.lastname: Prado
keywords: Chicken burger; Lipid oxidation; Low-sodium; Oregano oil; Preservation