| 摘要 |
<p>The present invention discloses the development of an edible film for coating sausages, which results from the modified starch of oat flour added with betalains and vegetable antioxidants able to avoid the oxidation of lipids, also including the preparation and use thereof. The films obtained from the starch of oat flour have suitable properties for being used as matrixes for the incorporation of betalains. The developed films did not alter the color or the loss of humidity in the sausages in a considerable manner during the storage thereof, on the other hand, a decrease in the content of peroxides and reactive species of thiobarbituric acid was observed in sausages during the storage, thus evidencing its protective effect over the sausages.</p> |
