, Volume 228, Issue 3, pp 433-440
Date: 20 Sep 2008

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

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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.