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Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets

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Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets

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dc.contributor.author Moreno Marro, Olga es_ES
dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author Cruz-Romero, Malco C. es_ES
dc.contributor.author Kerry, Joseph es_ES
dc.date.accessioned 2019-09-21T20:02:40Z
dc.date.available 2019-09-21T20:02:40Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/126156
dc.description.abstract [EN] Antimicrobial starch:gelatin (1:1) films containing N-¿-lauroyl-l-arginine ethyl ester monohydrochloride (LAE) (10 % wt.) were used as food contact active layers in chicken breast fillets vacuum-packaged in polyamide/polyethylene pouches. Active layers were thermoprocessed (TP) or cast (OC) on the plastic film. Oxidized starch was used in OC coatings. Packaged chicken breast samples were stored at 4¿°C and their physicochemical properties (pH, colour and lipid oxidation) and microbial quality were analysed throughout storage. Both TP and OC films significantly (p¿<¿0.05) extended the shelf life of chicken breast fillets compared to control samples. The starch oxidation reaction in OC films promoted the formation of Maillard reaction compounds in the starch-gelatine blends, which enhanced the antimicrobial effectiveness of the OC films, but also promoted oxidative processes. This greatly affected the pH and colour parameters in OC packaged samples. Therefore, TP blend films containing LAE are recommended since they effectively extended the shelf life of chicken breast fillets without affecting the meat oxidation. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Ministerio de Economia y Competividad (Projects AGL2016-76699-R and AGL2013-42989-R). Olga Moreno Marro also thanks the Ministerio de Educacion, Cultura y Deporte for the FPU 2012-1121 grant. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation AEI/AGL2016-76699-R es_ES
dc.relation MINECO/AGL2013-42989-R-AR es_ES
dc.relation MINISTERIO DE EDUCACION /AP2012-1121 es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject LAE es_ES
dc.subject Starch es_ES
dc.subject Gelatin es_ES
dc.subject Antimicrobial es_ES
dc.subject Chicken breast es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2018.07.005 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Moreno Marro, O.; Atarés Huerta, LM.; Chiralt, A.; Cruz-Romero, MC.; Kerry, J. (2018). Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets. LWT - Food Science and Technology. 97:483-490. https://doi.org/10.1016/j.lwt.2018.07.005 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2018.07.005 es_ES
dc.description.upvformatpinicio 483 es_ES
dc.description.upvformatpfin 490 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 97 es_ES
dc.relation.pasarela S\382458 es_ES
dc.contributor.funder Ministerio de Educación es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.contributor.funder Ministerio de Economía y Empresa es_ES


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