Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage

Muhammad Jamshed Khan, Saminathan Mookiah, Yashini Subramaniam, Suriya Kumari Ramiah
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Abstract

Cholesterol oxidation products (COPs) in meat are thrombogenic, mutagenic, atherogenic, carcinogenic, angiotoxic, and cytotoxic, leading to serious health issues. The formation of COPs in meat is induced by oxidative rancidity due to poor meat processing and packaging techniques. Pullulan active packaging, incorporated with silver nanoparticles (AgNPs), is considered strong and biodegradable with characteristics, such as enhanced light, gas, and moisture barrier, that protect the oxidative rancidity of broiler meat. The current study was performed to determine the impact of pullulan active packaging (T1, T2, T3, and T4) on the formation of COPs in broiler meat during refrigerated storage (7 and 14 days). Pullulan active packaging significantly affected (P < 0.05) the concentrations of A-cholestane (0.63±0.10 ppm) and B-epoxy (0.59±0.33 ppm) COPs whereas A-cholestane (0.634±0.08 ppm) was affected significantly (P < 0.05) by the duration of refrigerated storage (0, 7, and 14 days). Broiler meat treated with pullulan active packaging presented a limited level of oxidative rancidity with minimum concentrations of COPs. The findings revealed that broiler meat treated with pullulan active packaging, incorporated with AgNPs, is safer than raw meat for shorter (7 days) and longer (14 days) storage periods at 4±1°C.
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含有银纳米颗粒的拉普兰活性包装对贮藏期间锅炉肉中胆固醇氧化产物浓度的影响
肉类中的胆固醇氧化产物(COPs)具有致血栓、致突变、致动脉粥样硬化、致癌、血管毒性和细胞毒性等特性,会导致严重的健康问题。肉类中 COPs 的形成是由于肉类加工和包装技术不佳导致的氧化酸败引起的。含有银纳米粒子(AgNPs)的普鲁兰活性包装被认为是强力和可生物降解的,具有增强光、气体和湿气阻隔性等特性,可防止肉鸡肉类氧化酸败。本研究旨在确定拉普兰活性包装(T1、T2、T3 和 T4)对冷藏贮存期间(7 天和 14 天)肉鸡肉中 COPs 形成的影响。拉普兰活性包装对 A-胆甾烷(0.63±0.10 ppm)和 B-环氧(0.59±0.33 ppm)COPs 的浓度有明显影响(P < 0.05),而 A-胆甾烷(0.634±0.08 ppm)则受冷藏储存时间(0、7 和 14 天)的明显影响(P < 0.05)。使用拉普兰活性包装处理的肉鸡肉氧化酸败程度有限,COPs 浓度最低。研究结果表明,在 4±1°C 的较短储存期(7 天)和较长储存期(14 天)内,使用添加了 AgNPs 的拉普兰活性包装处理过的肉鸡肉比生肉更安全。
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