Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties

2014 ◽  
Vol 37 (3) ◽  
pp. 203-212 ◽  
Author(s):  
Betül Kodal Coşkun ◽  
Eda Çalikoğlu ◽  
Zehra Karagöz Emiroğlu ◽  
Kezban Candoğan
Keyword(s):  
Essential Oils ◽  
Oxidative Stability ◽  
Ground Beef ◽  
Edible Films ◽  
Active Packaging ◽  
Beef Patties

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Meat Science ◽  
2010 ◽  
Vol 86 (2) ◽  
pp. 283-288 ◽  
Author(s):  
Zehra Karagöz Emiroğlu ◽  
Gökçe Polat Yemiş ◽  
Betül Kodal Coşkun ◽  
Kezban Candoğan
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Ground Beef ◽  
Edible Films ◽  
Beef Patties

Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage

1991 ◽  
Vol 56 (4) ◽  
pp. 899-902 ◽  
Author(s):  
K.W. McMILLIN ◽  
T.D. BIDNER ◽  
S.E. FELCHLE ◽  
S.M. DUGAS ◽  
K.C. KOH
Keyword(s):  
Oxidative Stability ◽  
Ground Beef ◽  
Beef Patties ◽  
And Storage

scholarly journals Essential Oils and Their Application on Active Packaging Systems: A Review

Resources ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Anton Soria-Lopez ◽  
Paula Garcia-Oliveira ◽  
Miguel A. Prieto
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Current Trend ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Active Packaging ◽  
Sustainable Food ◽  
Lipophilic Compounds ◽  
Packaging Industry ◽  
By Products

The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

Meat Science ◽  
2020 ◽  
Vol 168 ◽  
pp. 108187 ◽  
Author(s):  
L.H. Villalobos-Delgado ◽  
E.G. González-Mondragón ◽  
J. Ramírez-Andrade ◽  
A.Y. Salazar-Govea ◽  
J.T. Santiago-Castro
Keyword(s):  
Oxidative Stability ◽  
Ground Beef ◽  
Chenopodium Ambrosioides ◽  
Frozen Ground

Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

2020 ◽  
Vol 145 ◽  
pp. 124-132 ◽  
Author(s):  
Zineb Mahcene ◽  
Aminata Khelil ◽  
Sara Hasni ◽  
Perihan Kubra Akman ◽  
Fatih Bozkurt ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Essential Oils ◽  
Sodium Alginate ◽  
Edible Films

EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES

1983 ◽  
Vol 6 (2) ◽  
pp. 139-151 ◽  
Author(s):  
ARMAND V. CARDELLO ◽  
JOHN SECRIST ◽  
JOSEPH SMITH
Keyword(s):  
Particle Size ◽  
Ground Beef ◽  
Sensory Properties ◽  
Beef Patties
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