کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19809 43131 2016 9 صفحه PDF ندارد دانلود رایگان
عنوان انگلیسی مقاله
Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging
ترجمه فارسی عنوان
مبتنی بر بره موم ترکیب ترکیبات فرار و فعالیت آنتی اکسیدانی از برش ژامبون پخته شده بسته بندی شده در بسته بندی فعال
کلمات کلیدی
آلفا terpinene (پابکم CID: 7462)؛ O-Cymene (پابکم CID: 10703)؛ بتا کاریوفیلن (پابکم CID: 5281515). Geranylacetone (پابکم CID: 1549778). هگزانال (پابکم CID: 6184)؛ Acetoin (پابکم CID: 179)؛ اسید استیک (پابکم CID: 176)؛ اتانول (پابکم
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


• Paper with embedded propolis little influenced cooked ham volatiles.
• Lipid and non-lipid oxidation in slices in paper with on-surface propolis.
• Higher DPPH and reducing compounds in slices in paper with on-surface propolis.
• No influence on sensory properties for slices in paper with embedded propolis.
• Slices in paper with on-surface propolis were distinguished at triangle test.

Aiming at studying the possibility of application of propolis as food preservative, active paper sheets obtained by either surface spreading (APP) or by incorporating propolis in paper mass at 0.4% (API) were used to pack slices of cooked ham. A 4 days consumer storage simulating trial, at 4 °C, was performed and cooked ham packed with APP, API and no-propolis (control) papers was analysed for volatile composition by HS-SPME GC–MS, antioxidant properties and samples were submitted to sensory analysis (triangle test). Slices packed in API paper showed antioxidant properties similar to control slices and the gradual migration of terpenoids from packaging into ham slices did not influence the sensory properties. In contrast, in slices packed in APP paper, both DPPH radical scavenging activity and reducing compounds increased with storage, and the changes in aldehydes, ketones, carboxylic acids and alcohols amounts and composition indicated lipid and non-lipid oxidations, which impacted on the sensory characteristics of cooked ham.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Packaging and Shelf Life - Volume 8, June 2016, Pages 41–49
نویسندگان
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