Oxidative stress is one of the main factors affecting food stability; therefore, antioxidant additives are generally used as food supplements for shelf-life improvement. In this work, the use of an antioxidant gel based on natural polysaccharides was tested on different types of meat, such as hamburger, beef steak, and horse fillet. The oxidative stability was measured on minced meat by Oxitest reactor, an automated tool performing accelerated shelf-life analysis by monitoring the fat oxidation process. The primary and secondary shelf-life of the gel was evaluated by DPPH assay. The effect of the gel on meat shelf-life was examined by colorimetry providing information about the color variation (∆E) during time. Treated meats showed lower color variation compared to untreated samples. Moreover, some color coordinates were selected as markers to follow the oxidation phenomenon. In conclusion, the antioxidant gel was found to preserve meat from oxidation, increasing stability during shelf-life.

Keywords: active spray; antioxidants; color analysis; gels; meat; oxidative stability; shelf-life.

氧化应激是影响食品稳定性的主要因素之一；因此，通常使用抗氧化添加剂作为食品补充剂来延长保质期。在这项工作中，测试了一种基于天然多糖的抗氧化凝胶在不同类型的肉制品上的应用效果，例如汉堡、牛肉牛排和马菲力（马肉片）。通过Oxitest反应器测量碎肉的氧化稳定性，这是一种自动化工具，通过监测脂肪氧化过程来进行加速货架期分析。凝胶的主要和次要保质期内的抗氧化能力通过DPPH测定法进行评估。通过色差计检测凝胶对肉类保质期的影响，并提供关于时间变化中的颜色差异（ΔE）的信息。处理过的肉的颜色变化比未经处理的样品要小。此外，选择了一些颜色坐标作为标记来跟踪氧化现象。总之，该抗氧化凝胶被发现能够防止肉制品发生氧化，从而延长其在货架期间的稳定性。

关键词：活性喷雾；抗氧化剂；色彩分析；凝胶；肉类；氧化稳定性；保质期。