This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin (BG) and soybean proteins isolate (SPI); and a curry powder were used to prepared films by casting. Curry addition to protein film significantly affected their appearance, activated them with important antioxidant properties and improved their mechanical resistance without modifying their water susceptibility. Oven bags were prepared by heat sealing the films. Those of SPI successfully resisted cooking treatments in both conventional and microwave ovens, while those of BG were disintegrated during cooking possibly due to their higher sensitivity to humidity. Furthermore SPI bags managed to transfer the flavor to chicken meat during cooking, without affecting their texture and water content.

这项工作涉及具有调味剂的蛋白质膜的活化及其作为烹饪肉用烤箱袋的评估。两种蛋白质的来源，结构和功能都非常不同，例如牛明胶（BG）和大豆分离蛋白（SPI）。使用咖喱粉和咖喱粉通过流延制备膜。ç厄里除蛋白质膜外，它们还可以显着影响其外观，并以重要的抗氧化性能活化它们，并在不改变水敏感性的情况下提高其机械强度。通过热封膜来制备烤箱袋。SPI的那些在传统烤箱和微波炉中均成功地抵抗了烹饪处理，而BG的那些则在烹饪过程中分解了，这可能是因为它们对湿度的敏感性更高。此外，SPI袋在烹饪过程中设法将风味转移到鸡肉上，而不会影响其质地和含水量。