Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Jung Soo Lee, Yoonjee Chang, Eun Sil Lee, Hong Geon Song, Pahn Shick Chang, Jaejoon Han

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Abstract: A nonferrous oxygen scavenger (NFOS) comprising activated carbon and sodium l-ascorbate was developed to enhance the preservative efficacy of raw meatloaves. To determine the optimum formulation of activated carbon and sodium l-ascorbate, NFOSs with varying ratios of components (1:1, 1:1.2, 1:1.4, 1:1.6, 1:1.8, and 1:2, w/w) were prepared and their oxygen-scavenging volumes were measured over 4 d at 25 °C. Assays of oxygen-scavenging capacities indicated that the optimum NFOS formulation of activated carbon and sodium l-ascorbate was achieved at a ratio of 1:1.6 (w/w). Finally, the optimal NFOS sachet was applied to packaging of raw meatloaves and its oxygen-scavenging capacity was periodically analyzed. Moreover, microbiological changes (including total aerobic bacteria, lactic acid bacteria, and yeasts and molds) and an effect on lipid oxidation during the storage were examined at 4 °C for 4 d. The meatloaves packaged with NFOS sachet had lower thiobarbituric acid reactive substances and microbiological changes than control meatloaves, indicating the practical utility in the food packaging industry. Practical Application: Oxygen-scavenging sachets containing iron powder have been generally used although those have several problems. Therefore, to solve them, an ascorbic acid-based oxygen scavenger composed of activated carbon and sodium l-ascorbate was newly developed. It did not only inhibit lipid oxidation but also reduce microbial growth in meatloaves. It could be used as a promising packaging material to protect meat products from lipid oxidation and microbial contamination.

Original languageEnglish
Pages (from-to)682-688
Number of pages7
JournalJournal of Food Science
Volume83
Issue number3
DOIs
Publication statusPublished - 2018 Mar 1

Fingerprint

Food Packaging
food packaging
free radical scavengers
Ascorbic Acid
activated carbon
ascorbic acid
Oxygen
sodium
oxygen
lipid peroxidation
Carbon
Product Packaging
microbial contamination
packaging materials
Lipids
preservatives
thiobarbituric acid-reactive substances
meat products
molds (fungi)
packaging

Keywords

  • activated carbon
  • active packaging
  • oxygen scavenger
  • rancidity
  • sodium l-ascorbate

ASJC Scopus subject areas

  • Food Science

Cite this

Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf. / Lee, Jung Soo; Chang, Yoonjee; Lee, Eun Sil; Song, Hong Geon; Chang, Pahn Shick; Han, Jaejoon.

In: Journal of Food Science, Vol. 83, No. 3, 01.03.2018, p. 682-688.

Research output: Contribution to journalArticle

Lee, Jung Soo ; Chang, Yoonjee ; Lee, Eun Sil ; Song, Hong Geon ; Chang, Pahn Shick ; Han, Jaejoon. / Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf. In: Journal of Food Science. 2018 ; Vol. 83, No. 3. pp. 682-688.
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AB - Abstract: A nonferrous oxygen scavenger (NFOS) comprising activated carbon and sodium l-ascorbate was developed to enhance the preservative efficacy of raw meatloaves. To determine the optimum formulation of activated carbon and sodium l-ascorbate, NFOSs with varying ratios of components (1:1, 1:1.2, 1:1.4, 1:1.6, 1:1.8, and 1:2, w/w) were prepared and their oxygen-scavenging volumes were measured over 4 d at 25 °C. Assays of oxygen-scavenging capacities indicated that the optimum NFOS formulation of activated carbon and sodium l-ascorbate was achieved at a ratio of 1:1.6 (w/w). Finally, the optimal NFOS sachet was applied to packaging of raw meatloaves and its oxygen-scavenging capacity was periodically analyzed. Moreover, microbiological changes (including total aerobic bacteria, lactic acid bacteria, and yeasts and molds) and an effect on lipid oxidation during the storage were examined at 4 °C for 4 d. The meatloaves packaged with NFOS sachet had lower thiobarbituric acid reactive substances and microbiological changes than control meatloaves, indicating the practical utility in the food packaging industry. Practical Application: Oxygen-scavenging sachets containing iron powder have been generally used although those have several problems. Therefore, to solve them, an ascorbic acid-based oxygen scavenger composed of activated carbon and sodium l-ascorbate was newly developed. It did not only inhibit lipid oxidation but also reduce microbial growth in meatloaves. It could be used as a promising packaging material to protect meat products from lipid oxidation and microbial contamination.

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