The objective of the research was to control the oxidative stability of lamb burgers by applying gelatin-starch active film containing java plum (Syzygium cumini) and oregano (Origanum vulgare). The films were prepared from four formulations: without extract addition (FC), with the addition of java plum extract (FJ), with the addition of oregano extract (FO) and with the addition of java plum and oregano extract (FJO). Films were characterized in terms of the physical, barrier, mechanical and antioxidant properties. The burgers were analyzed for 90 days by the physicochemical variables, lipid oxidation, and fatty acid profile. The addition of extracts in the films did not affect the tensile strength but showed low water vapor permeability. Antioxidant films with oregano extract and the blend of plant extracts were significantly more efficient than the film with java plum extract. Therefore, the active film resulted in enhanced oxidative stability of lamb burgers and may be used as primary packaging for foods.
Keywords: Active packaging; Antioxidant capacity; Meat product; Natural additive; Oxidative stability.
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