Original Paper

European Food Research and Technology

, Volume 228, Issue 3, pp 433-440

Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat

  • Ivano CaprioliAffiliated withSchool of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin
  • , Michael O’SullivanAffiliated withSchool of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin Email author 
  • , Frank J. MonahanAffiliated withSchool of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin

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Abstract

The objective of this study was to investigate the influence of sodium caseinate films containing glycerol [glycerol:protein ratio 0.32 (w/w)] on lipid oxidation in cooked turkey breast meat slices. Slices were wrapped in films of different thickness (22, 42, and 58 μm) and were stored at 4 °C for 1, 2, 3 and 4 days. Lipid oxidation was measured using TBARS and hexanal assays on each day of storage while an olfactory sensory analysis was carried out on all the samples after 4 days of storage. TBARS values and hexanal levels of unwrapped samples (~6.0 mg MDA/kg and ~8.0 mg hexanal/kg) were significantly (P ≤ 0.05) higher than those of the casein film wrapped samples (~3.0 mg MDA/kg and ~3.0 mg hexanal/kg). Sensory analysis also showed significant (P ≤ 0.05) differences between wrapped samples and unwrapped samples, the former being perceived as less rancid. Thus wrapping in caseinate films may help reduce lipid oxidation in cooked turkey meat.

Keywords

Edible films Sodium caseinate Lipid oxidation TBARS Hexanal