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Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging

Paper ID Volume ID Publish Year Pages File Format Full-Text
19809 43131 2016 9 PDF Available
Title
Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging
Abstract

•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.

Keywords
Alpha-terpinene (PubChem CID: 7462); o-Cymene (PubChem CID: 10703); Beta-caryophyllene (PubChem CID: 5281515); Geranylacetone (PubChem CID: 1549778); Hexanal (PubChem CID: 6184); Acetoin (PubChem CID: 179); Acetic acid (PubChem CID: 176); Ethanol (PubChem
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Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Packaging and Shelf Life - Volume 8, June 2016, Pages 41–49
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us