Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles

This study aimed to evaluate the antioxidant activity of whey protein isolate (WPI) films containing different lignin microparticle (LMP) concentrations (0, 0.25, 0.50 and 0.75% w/w) during 4 days of storage at 4°C. The antioxidant activity was determined, and the effect of the active films on the prevention of oxidation in ground meat (Biceps femoris) was investigated by the identification of volatile compounds through gas chromatography coupled to a mass spectrometer (GC–MS), thiobarbituric acid reactive substance (TBARS) values, myoglobin redox forms and instrumental colour. An increase in the antioxidant activity was observed for the films as a function of the LMP concentration. A reduction of TBARS values was observed for the treatments with LMP. No significant differences were observed for the myoglobin redox forms. The use of 0.50% w/w of LMP in WPI‐based films can provide antioxidant properties to the material under the conditions studied, allowing its use for controlling the lipid oxidation in ground meat. WPI and lignin microparticle films presented antioxidant activity. Meat involved with the antioxidant films showed compounds hydrocarbons and aldehydes. Changes in colour parameters were observed over time and lignin concentrations.