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Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Lee, Jung‐Soo, Chang, Yoonjee, Lee, Eun‐Sil, Song, Hong‐Geon, Chang, Pahn‐Shick, Han, Jaejoon
Journal of food science 2018 v.83 no.3 pp. 682-688
activated carbon, active food packaging, aerobes, industry, iron, lactic acid bacteria, lipid peroxidation, meat products, microbial contamination, microbial growth, molds (fungi), packaging materials, sodium, thiobarbituric acid-reactive substances, yeasts
A nonferrous oxygen scavenger (NFOS) comprising activated carbon and sodium l‐ascorbate was developed to enhance the preservative efficacy of raw meatloaves. To determine the optimum formulation of activated carbon and sodium l‐ascorbate, NFOSs with varying ratios of components (1:1, 1:1.2, 1:1.4, 1:1.6, 1:1.8, and 1:2, w/w) were prepared and their oxygen‐scavenging volumes were measured over 4 d at 25 °C. Assays of oxygen‐scavenging capacities indicated that the optimum NFOS formulation of activated carbon and sodium l‐ascorbate was achieved at a ratio of 1:1.6 (w/w). Finally, the optimal NFOS sachet was applied to packaging of raw meatloaves and its oxygen‐scavenging capacity was periodically analyzed. Moreover, microbiological changes (including total aerobic bacteria, lactic acid bacteria, and yeasts and molds) and an effect on lipid oxidation during the storage were examined at 4 °C for 4 d. The meatloaves packaged with NFOS sachet had lower thiobarbituric acid reactive substances and microbiological changes than control meatloaves, indicating the practical utility in the food packaging industry. PRACTICAL APPLICATION: Oxygen‐scavenging sachets containing iron powder have been generally used although those have several problems. Therefore, to solve them, an ascorbic acid‐based oxygen scavenger composed of activated carbon and sodium l‐ascorbate was newly developed. It did not only inhibit lipid oxidation but also reduce microbial growth in meatloaves. It could be used as a promising packaging material to protect meat products from lipid oxidation and microbial contamination.