Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

Abstract

The effectiveness of active packaging systems with green tea extract and oregano essential oil was checked for their use in sliced cooked ham. Three packaging systems were evaluated: i) control group without active film, ii) ATGT packed with active film of green tea extract (1%) and iii) ATRX with a mixture of green tea extract and oregano essential oil (1%). The evolution of microbiological, physicochemical (pH, aw, colour and lipid oxidation) and sensory attributes were analysed after 0, 7, 14 and 21 days of refrigerated storage. Microbial populations were below the limits established by the European Regulations (10 6 UFC/g). The samples packed with ATGT showed the better antimicrobial activity against total viable counts (TVC) and lactic acid bacteria (BAL), while lower counts of Brochothrix thermosphacta was observed in ATRX film (1.48 vs . 1.78 and 2.59 UFC/g for ATRX vs . ATGT and CON, respectively). Regarding colour, low differences were found between the samples packaged with active and control films. Unlike L*, a* and b* parameters showed a progressive diminution throughout the storage in all batches, being the films that contained green tea (ATGT) were the ones that showed the less discolouration at the end of storage (8.86 vs . 8.63 and 7.50 for ATGT vs . CON and ATRX, respectively). The low fat content of this type of product and the use of anaerobic atmosphere for the packaging of cooked ham did not allow to show an antioxidant effect on lipid oxidation (values below 0.15 mg MDA/kg). Finally, the use of ATGT and ATRX did not suppose a modification of the sensorial attributes of the product, being acceptance scores under the acceptance limit during the whole display.

Melt-Processed Bioactive EVOH Films Incorporated with Ferulic Acid

“…Nevertheless, not only are organoleptic changes important during the development of lipid oxidation, but also the formation of toxic compounds such as aldehydes and the loss of nutritional values [ 5 ]. In this context, current tendencies in active packaging include the addition of active natural agents (such as essential oils or polyphenol-rich extracts) into the polymeric packaging materials, restricting the utilization of synthetic additives and extending the shelf life through a controlled release of these active substances into the food [ 6 , 7 , 8 , 9 ]. The use of polymer-based packaging for food products shows many benefits compared to other materials used in packaging applications, such as paper, aluminum or glass, since plastic materials are more flexible in terms of reducing weight and energy requirements for their production [ 10 ].…”

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

“…Our results were very similar to those described by Jo et al [ 33 ], who reported that the vacuum-packed samples showed very low and stable oxidation values during storage, not observing differences between the pork sausages reformulated with chitosan and the controls, as well as during the 3-week storage period. Similarly, in a recent study conducted in cooked ham packaged with anaerobic modified atmosphere (70% N 2 /30% CO 2 ), the authors also found insignificant oxidation values [ 50 ] during 21 days of storage. These authors concluded that both the low fat content of cooked ham and the absence of O 2 were the two crucial factors for maintaining the lipid oxidation in insignificant values.…”

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage

“…Increasing the safety of RTE products like sausages could be achieved using antimicrobial packaging [ 10 , 11 , 12 , 13 , 14 ]. Using natural antimicrobial compounds in packaging structures displays higher efficacy in comparison to direct use in the food matrix as an ingredient.…”