*2.7. Tasting*

The tasting was done by an expert panel composed of 10 tasters (8 women and 2 men). They were tasters trained for 5 years in this kind of tasting with antioxidant packaging and using different foodstuffs and different antioxidant agents in the packaging. They were also experts on active packaging materials tastings. They scored four parameters from 1 (worse) to 5 (better): appearance, aroma, taste, and rancidity. It was always a blind tasting and the data were processed by Statistical Package for the Social Sciences (SPSS) software.
