Open AccessEffect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat
Author(s) -
Bojorges Hylenne,
RíosCorripio M. A.,
HernándezCázares Aleida S.,
HidalgoContreras Juan Valente,
ContrerasOliva Adriana
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1728
Subject(s) - loin , tbars , food science , antioxidant , chicken breast , chemistry , antioxidant capacity , curcuma , mathematics , botany , biology , lipid peroxidation , biochemistry
The aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2‐day intervals. The meat samples with EFT showed significant differences ( p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.