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Nutritional Composition and Lipid Oxidation Stability of
Beef Patties Packed with Biodegradable and Non-Biodegradable Materials
(Kestabilan Komposisi Makanan dan Pengoksidaan Lemak Burger Daging
yang Dibungkus
dengan Bahan Mudah Urai dan Tidak Mudah Urai Secara Biologi)
S.L. LIM & W.I. WAN ROSLI*
Nutrition Program, School of Health Sciences, Universiti
Sains Malaysia Health Campus
16150 Kubang Kerian, Kelantan, Malaysia
Diserahkan: 2 Julai 2013/Diterima: 7 November 2013
ABSTRACT
Long term environmental problems of non-biodegradable plastic, the
need to conserve finite fossil fuels and the impact of globalization of food
supply are some of the driving forces in looking towards biodegradable plastics
as an alternative to the existing petrochemical-based polymers for food
packaging application. The stability of nutritional composition, lipid
oxidation, physical traits of beef patties packed with different types of
plastics and the surface morphology of plastics after 3 months of frozen
storage (-18 were studied. Beef patties were packed with either
non-biodegradable high density polyethylene (PE), hydro-biodegradable
low density polyethylene/thermoplastic sago starch plastic (PES), hydro-biodegradable
polylactic acid plastic (PLA) or oxo-biodegradable plastic (OXO)).
There were no differences in most of the nutrients analyzed and lipid oxidation
values of beef patties packed with either biodegradable or non-biodegradable
plastics after storage. There were significant (p decreased in fat for cooked patties and
moisture for both raw and cooked patties. Lipid oxidation indices of beef
patties increased after storage but they were not significant (p Beef
patties packed with biodegradable packaging materials were able to retain
moisture without jeopardizing the diameter reduction during storage. In
summary, the application of biodegradable plastics for packing beef patties was
considered acceptable and can be suggested as an alternative packaging item to
replace conventional polyethylene plastic packaging.
Keywords: Beef patty; biodegradable; lipid oxidation; nutritional
composition; packaging
ABSTRAK
Masalah berpanjangan akibat penggunaan plastik tidak
terbiodegradasi, keperluan untuk memelihara bahan api fosil yang terhad serta impak daripada globalisasi bekalan makanan merupakan
antara pendorong utama dalam menggantikan plastik petrokimia yang sedia ada
dengan plastik terbiodegradasi dalam sektor pembungkusan makanan. Kestabilan
komposisi pemakanan, pengoksidaan lemak, sifat fizikal burger daging yang
dibungkus dengan plastik yang berlainan serta morfologi permukaan plastik
selepas 3 bulan penyimpanan beku (-18 telah dikaji. Burger daging dibungkus
sama ada dengan polietilena jenis ketumpatan tinggi yang tidak terbiodegradasi
(PE),
plastik hidro-terbiodegradasi polietilena jenis ketumpatan rendah/termoplastik
kanji sago (PES),
plastik hidro-terbiodegradasi asid polilaktik (BPLA) atau plastik
oxo-terbiodegradasi (OXO)). Tidak ada perbezaan
yang ketara dalam corak perubahan dalam kebanyakan nutrien yang dianalisis dan
nilai pengoksidaan lemak burger daging yang dibungkus dengan plastik tidak
terbiodegradasi atau plastik terbiodegradasi selepas tempoh penyimpanan. Terdapat penurunan yang ketara (p<0.05 untuk lemak dalam burger
masak dan kelembapan untuk kedua-dua burger mentah dan masak. Nilai
pengoksidaan lemak burger meningkat selepas tempoh penyimpanan tetapi ia tidak ketara (p>0.05 Burger daging yang
dibungkus dengan plastik terbiodegradasi mampu mengekalkan kelembapan tanpa
memudaratkan pengurangan diameter semasa penyimpanan. Kesimpulannya,
aplikasi pembungkusan plastik terbiodegradasi untuk burger daging dapat
diterima dan boleh dicadangkan sebagai pembungkus alternatif bagi menggantikan
pembungkusan plastik polietilena konvensional.
Kata kunci: Biodegradasi;
burger daging; komposisi pemakanan; pembungkusan; pengoksidaan lemak
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*Pengarang untuk surat-menyurat; email: rosliishak@gmail.com
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