1
Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐Veracruz,
Amatlán de los Reyes
Veracruz,
México,
Summary
Summary
1. INTRODUCTION
These days, some analysis centered on the event and characterization of edible movies that included curcumin as a bioactive compound, as a consequence of its antioxidant and antimicrobial properties (Liu, Cai, Jiang, Wu, & Le, 2016; Ma, Du, & Wang, 2017; Ma, Ren, & Wang, 2017; Roșu et al., 2017). The target of this analysis was to characterize and consider the antioxidant capability of edible sodium alginate movies with turmeric on recent pork, beef, and poultry to lengthen the shelf lifetime of the meat throughout refrigeration storage. Nevertheless, till now, no edible movies have been developed that included full turmeric addition, nor has its use been documented for utility in recent meat.
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSION
The addition of turmeric elevated the antioxidant capability, outcomes that point out nice potential to be utilized as a packaging materials and lengthen the shelf lifetime of pork (12 days), beef (16 days), and hen (12 days) in refrigeration storage, with a selected profit to lowering lipid oxidation. Incorporating turmeric into alginate‐based mostly movies produced interactions between turmeric compounds and the polymer matrix. Consequently, the event of the EFT is proposed as a promising know-how to extend shelf life and protect its high quality in several meat.
CONFLICT OF INTEREST
The authors have declared no battle of curiosity for this text.