Page 213 - Natural Antioxidants, Applications in Foods of Animal Origin

192 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir 5.4.4 ACTIVE PACKAGE

It is another method that does not involve direct addition of the active agents
to the product. Antimicrobial agents in active packaging have been reported
(Appendini & Hotchkiss, 2002), but studies on antioxidant active packaging
are rarer. Nerín et al. (2006) described the promising results of a new anti-
oxidant active packaging system; a plastic film with an embodied rosemary
extract was able to inhibit both myoglobin and lipid oxidation in red meat,
leading to enhanced display life of meat. The mechanism of antioxidant
active pack is currently under investigation. Generally postulated hypoth-
esis states that mechanism involves inactivation of free radicals either by
migration of antioxidant molecules from the active film to the meat or by
scavenging of those oxidant molecules from the meat onto the active film.
Pezo et al. (2008) has demonstrated that active films react with headspace
free radicals. This allows to envisaging antioxidant active packaging with
oregano as a promising tool for increasing the display life of lamb and other
meats in retail sale. However, the legal regulatory status of active packs is so
far not clear and needs to be specifically addressed.

5.4.5 MARINATION

Various marinades according to consumers’ acceptance are being incorpo-
rated with antioxidants such as turmeric rhizomes, tamarind, lemon grass,
etc.

5.4.6 ENROBING

Enrobing is the process of making “further processed products” by applying
edible coating on the products in two distinct steps, that is, battering and
breading (Ahamed et al., 2007). Enrobing improves display attributes and
imparts crispy texture. It provides variety to the meat products with improved
juiciness, tenderness, sensory quality, nutritive value, shelf life, and reduced
total product cost, moisture, and weight loss. In addition, enrobing mate-
rial is used as a carrier for various antimicrobial and antioxidant substances
(Shelef & Liang, 1982; Giridhar & Reddy, 2001; Biswas et al., 2004). This
approach can be used to impart a strong localized functional effect without
elevating excessively the overall concentration of an additive in the food
(Guilbert et al., 1985).