کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791573 | 1109613 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat
ترجمه فارسی عنوان
اثر بسته بندی فعال با عصاره مرکبات بر اکسیداسیون لیپید و کیفیت حسی گوشت بلدرچین پخته شده
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کلمات کلیدی
بسته بندی فعال عصاره مرکبات، اکسیداسیون لیپید، گوشت ترکیه، تجزیه و تحلیل احساسی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2Â days of refrigerated storage the sensory panel detected differences in odour and, after 4Â days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1171-1176
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1171-1176
نویسندگان
Claudia Contini, RocÃo Álvarez, Michael O'Sullivan, Denis P. Dowling, Sean Ãg Gargan, Frank J. Monahan,