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 language | English |
|---|---|
| Pages (from-to) | 682-688 |
| Number of pages | 7 |
| Journal | Journal of Food Science |
| Volume | 83 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2018 Mar 1 |
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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 journal › Article
}
TY - JOUR
T1 - Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf
AU - Lee, Jung Soo
AU - Chang, Yoonjee
AU - Lee, Eun Sil
AU - Song, Hong Geon
AU - Chang, Pahn Shick
AU - Han, Jaejoon
PY - 2018/3/1
Y1 - 2018/3/1
N2 - 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.
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.
KW - activated carbon
KW - active packaging
KW - oxygen scavenger
KW - rancidity
KW - sodium l-ascorbate
UR - http://www.scopus.com/inward/record.url?scp=85042910650&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85042910650&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.14061
DO - 10.1111/1750-3841.14061
M3 - Article
C2 - 29411872
AN - SCOPUS:85042910650
VL - 83
SP - 682
EP - 688
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 3
ER -