Evaluation of antioxidant coatings for its addition to synthetic casings in meat products

ZOGBI, A; VICO, J.P; FORNASERO, N. ; ROSMINI, M.R; ORTEGA, L. ; LOPEZ, J.; ARRIETA, MARINA

Córdoba

Congreso; VI Congreso Internacional de Ciencia y Tecnología de Alimentos; 2016

Food preservatives, such as antioxidants and antimicrobial agents, are usually added to meatproducts with the main objective to extend their shelf life. However, there is a worldwide concern toreplace traditional food preservatives for natural compounds and, also, to reduce the use of them.On the other hand, the use of edible polymeric coatings has gain interest as replacers for naturalcasings. Caseinates are frequently used as edible coatings in the food industry because they arederived from milk and, therefore, they are accepted as food additives. They show good ability toform networks and present good barrier properties against oxygen, carbon dioxide and aromacompounds. Edible coatings are interesting for food industry because of they can be added with thepreservative as part of the polymeric matrix, without the need to directly incorporate additives intothe foodstuff allowing extending its shelf life. Catechin, is a natural flavonoid which is one of themain component of green tea and it is widely known due to its antioxidant property. In this workedible coatings based on caseinates plasticized with glycerol were prepared and further loaded withcatechin as natural antioxidant.