The objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeability. Results showed that the meat samples wrapped with film containing antioxidants reduced the formation of oxidation products in the form of thiobarbituric acid reaction substances (TBARS) compared with control film without antioxidants. HT added at 0.5% to the film with beeswax suppressed the lipid oxidation of beef meat during 7 days of storage at 4 °C, possibly by the combined effect of acting as an oxygen barrier and the specific antioxidant activity. The interference of plasticizer agents (glycerol and sorbitol) incorporated to the film on the TBARS method was showed for the first time.

这项研究的目的是评估在果胶鱼明胶可食用薄膜中添加天然存在于橄榄中的两种抗氧化剂羟基酪醇（HT）和3,4-二羟基苯基乙二醇（DHPG）对牛肉原肉保存的影响。冷藏期间。还制备了包含蜂蜡的新复合膜，从而降低了膜的透氧性。结果表明，与不含抗氧化剂的对照膜相比，包裹有含抗氧化剂的膜的肉样品减少了以硫代巴比妥酸反应物质（TBARS）形式形成的氧化产物。用蜂蜡将0.5％的HT加到薄膜中，可抑制牛肉肉在4°C下储存7天的脂质氧化，可能是通过充当氧气屏障和特定的抗氧化活性的综合作用来实现的。首次显示了在TBARS方法中掺入到薄膜中的增塑剂（甘油和山梨糖醇）的干扰。