The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for 8 h. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 ug/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 ug/g of fat after 8 h of light exposure. In addition, light opened the epoxy ring and led to the formation of triol, which was actually absent at T0. A proper packaging film may represent a useful strategy to retard oxidative degradation in a lightsensitive, high pigment- and fat-containing food, such as horse meat.

Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films

BOSELLI, EMANUELE;
2010

Abstract

The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for 8 h. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 ug/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 ug/g of fat after 8 h of light exposure. In addition, light opened the epoxy ring and led to the formation of triol, which was actually absent at T0. A proper packaging film may represent a useful strategy to retard oxidative degradation in a lightsensitive, high pigment- and fat-containing food, such as horse meat.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11566/37876
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