Page 394 - Natural Antioxidants, Applications in Foods of Animal Origin

Control of Lipid Oxidation in Muscle Food 373
VetBooks.ir According to Park et al. (2012), the antioxidant films improved the effi-

cacy of vacuum packaging and stabilized raw beef patties against oxida-
tion. The antioxidant property of prepared film containing 3% eugenol
was similar to that of the film containing 0.3% eugenol, which suggests
that eugenol is a strong antioxidant and 0.3% concentration was sufficient
to completely retard lipid oxidation in beef patties. Contini et al. (2014)
also showed that antioxidant active packaging with citrus extract is effec-
tive in reducing the lipid oxidation of cooked turkey meat during storage
and in maintaining its sensory characteristics, particularly tenderness and
overall acceptability. In line with this, lowest lipid oxidation was observed
for samples packed with chitosan-incorporated bags, which might be
helpful to limit lipid oxidation of the drumsticks during the storage period
(Soysal et al., 2015). Barbosa-Pereira et al. (2014) observed a reduction in
lipid oxidation by up to 80% in beef wrapped in films coated with natural
extracts obtained from a brewery residual waste, while Tornuk et al. (2015)
suggested that the active nanocomposite packaging had potential to extend
shelf life of fresh beef by reducing E. coli O157:H7 numbers and retarding
the meat discoloration.
Finally, active packaging can be used in combination with other
processing treatments to extend food shelf life. High pressure processing
has shown to be an effective technology to improve safety of meat and meat
products (Marcos et al., 2008; Realini et al., 2011). However, high pres-
sure processing may accelerate meat oxidation (Ma et al., 2007; McArdle
et al., 2011, 2013). In line with this, Bolumar et al. (2011) observed that
the antioxidant compounds from the antioxidant active package (rosemary
extract) suppress the oxidation in both the surface part and the inner part
of chicken meat patties and prevent formation of secondary lipid oxidation
products. So, the antioxidant active packaging was able to delay the oxida-
tion induced by high pressure processing and consequently extend the shelf
life of chicken patties.

9.6 CONCLUSION

The active antioxidant packaging is a promising emerging technology to
avoid the undesirable effects of lipid oxidation during meat storage. This
solution provides several advantages compared to direct addition of anti-
oxidants, such as lower amounts of active substances required, localization
of the antioxidant activity to the surface, progressive migration from film to
the food matrix that provides long-term antioxidant effects, and elimination