Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties

Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties

Recent alternative of the use of renewable and natural resources as biopolymer in plastic helps to reduce waste disposal problems in the environment. Semi-refined carrageenan (SRC) are used as biopolymer in formulation of active film adding with glycerol (G) as plasticizer and incorporated with diff...

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Main Authors: Wan Amnin, Wan Yahaya, Nurul Aini, Mohd Azman, Alyaa Syahierra, Ghazali
Format: Article
Language:English
Published: Asian Scientific Research 2018
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/24129/
http://umpir.ump.edu.my/id/eprint/24129/
http://umpir.ump.edu.my/id/eprint/24129/1/Effect%20Active%20Packaging%20on%20Physicochemicals.pdf
id ump-24129
recordtype eprints
spelling ump-241292019-02-08T00:49:49Z http://umpir.ump.edu.my/id/eprint/24129/ Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties Wan Amnin, Wan Yahaya Nurul Aini, Mohd Azman Alyaa Syahierra, Ghazali TP Chemical technology Recent alternative of the use of renewable and natural resources as biopolymer in plastic helps to reduce waste disposal problems in the environment. Semi-refined carrageenan (SRC) are used as biopolymer in formulation of active film adding with glycerol (G) as plasticizer and incorporated with different concentrations of tocopherol (T) as antioxidant was developed, and the film antioxidant effect were studied using meat patties as food model. The antioxidant effects of SRC-G based film containing 0.1%, 0.2%, 0.3 and 0.4% (w/w) tocopherol are measured in meat patties using Thiobarbituric Acid Reactive Substance (TBARS), % metmyoglobin and pH for 12 days storages. Overall, film with high concentration tocopherol exhibited the lower lipid oxidation in meat patties analysed using TBARS (p<0.05). Brown colour development was measured using % metmyoglobin with the SRC+G+0.4T% showed less than 50% of metmyoglobin development. Meanwhile, pH showed similar trends with % metmyoglobin and TBARS value with the SRC+G+0.4T% film showed less changes in pH value (p<0.05). The present results indicates the active film SRC+G+T inhibit the oxidation of meat, thus being a promising way to extend the shelf life of fresh minced meat. Asian Scientific Research 2018 Article PeerReviewed pdf en cc_by_nc_4 http://umpir.ump.edu.my/id/eprint/24129/1/Effect%20Active%20Packaging%20on%20Physicochemicals.pdf Wan Amnin, Wan Yahaya and Nurul Aini, Mohd Azman and Alyaa Syahierra, Ghazali (2018) Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties. Research Communication in Engineering Science & Technology, 1 (Special). p. 14. ISSN 2636-994X (online) https://www.asianscientificresearch.com/journals/index.php/RCEST/article/view/22
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Wan Amnin, Wan Yahaya
Nurul Aini, Mohd Azman
Alyaa Syahierra, Ghazali
Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
description Recent alternative of the use of renewable and natural resources as biopolymer in plastic helps to reduce waste disposal problems in the environment. Semi-refined carrageenan (SRC) are used as biopolymer in formulation of active film adding with glycerol (G) as plasticizer and incorporated with different concentrations of tocopherol (T) as antioxidant was developed, and the film antioxidant effect were studied using meat patties as food model. The antioxidant effects of SRC-G based film containing 0.1%, 0.2%, 0.3 and 0.4% (w/w) tocopherol are measured in meat patties using Thiobarbituric Acid Reactive Substance (TBARS), % metmyoglobin and pH for 12 days storages. Overall, film with high concentration tocopherol exhibited the lower lipid oxidation in meat patties analysed using TBARS (p<0.05). Brown colour development was measured using % metmyoglobin with the SRC+G+0.4T% showed less than 50% of metmyoglobin development. Meanwhile, pH showed similar trends with % metmyoglobin and TBARS value with the SRC+G+0.4T% film showed less changes in pH value (p<0.05). The present results indicates the active film SRC+G+T inhibit the oxidation of meat, thus being a promising way to extend the shelf life of fresh minced meat.
format Article
author Wan Amnin, Wan Yahaya
Nurul Aini, Mohd Azman
Alyaa Syahierra, Ghazali
author_facet Wan Amnin, Wan Yahaya
Nurul Aini, Mohd Azman
Alyaa Syahierra, Ghazali
author_sort Wan Amnin, Wan Yahaya
title Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
title_short Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
title_full Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
title_fullStr Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
title_full_unstemmed Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
title_sort effect active packaging on physicochemicals and antioxidant properties in meat patties
publisher Asian Scientific Research
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/24129/
http://umpir.ump.edu.my/id/eprint/24129/
http://umpir.ump.edu.my/id/eprint/24129/1/Effect%20Active%20Packaging%20on%20Physicochemicals.pdf
first_indexed 2023-09-18T22:36:22Z
last_indexed 2023-09-18T22:36:22Z
_version_ 1777416622192984064

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