Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging
Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life o...
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Veröffentlicht in: | Journal of food measurement & characterization 2024-06, Vol.18 (6), p.4012-4025 |
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Hauptverfasser: | , , , , , , , , , , , |
Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory qualities. Purslane seed oil (PSO) as omega-rich oil was mixed with soy protein isolate (SPI) at different concentrations of 0, 1, 2, and 3% to fabricate SPI edible-based film (PSO1, PSO2, and PSO3, respectively). Inclusion of PSO into SPI based film resulted in improvements in functional, mechanical, thermostability, antioxidant, and color qualities. Moreover, PSO enhanced the stability of lipid against oxidation and inhibited the growth of
S. aurues
and
B. cereus
during cold storage of beef burger patties. Conclusively, SPI based film with PSO 3% demonstrated promising functional, mechanical, and antibacterial qualities, suggesting biocomposite food packaging possibilities. |
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ISSN: | 2193-4126 2193-4134 |
DOI: | 10.1007/s11694-024-02472-3 |