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VetBooks.ir CHAPTER 9
CONTROL OF LIPID OXIDATION
IN MUSCLE FOOD BY ACTIVE
PACKAGING TECHNOLOGY
1,*
1
JOSÉ M. LORENZO , RUBEN DOMÍNGUEZ , and
JAVIER CARBALLO 2
1 Centro Tecnológico de la Carne de Galicia, Rua Galicia No. 4,
Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense
32900, Spain
2 Área de Tecnología de los Alimentos, Facultad de Ciencias de
Ourense, Universidad de Vigo, Ourense 32004, Spain
* Corresponding author. E-mail: jmlorenzo@ceteca.net
CONTENTS
Abstract ....................................................................................................344
9.1 Introduction .....................................................................................344
9.2 Lipid Oxidation ...............................................................................345
9.3 Antioxidants ....................................................................................354
9.4 Modified Atmosphere Packaging (MAP) .......................................364
9.5 Active Packaging ............................................................................367
9.6 Conclusion ......................................................................................373
Keywords .................................................................................................374
References ................................................................................................374
