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Effect of chitosan essential oil films on the storage-keeping quality of pork meat products

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Effect of chitosan essential oil films on the storage-keeping quality of pork meat products

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dc.contributor.author Bonilla Lagos, Maria Jeannine es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Chiralt Boix, Mª Amparo es_ES
dc.date.accessioned 2015-12-30T10:59:08Z
dc.date.available 2015-12-30T10:59:08Z
dc.date.issued 2014-08
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/59315
dc.description.abstract Edible films based on chitosan were prepared, with and without basil or thyme essential oils, with the aim of assessing their protective ability against lipid oxidation and their antimicrobial activity. Chitosan films had good oxygenbarrier properties, which were worsened by essential oil addition, especially when the film equilibrium moisture content increased. Due to the oxygen-barrier effect, all the films effectively protected pork fat from oxidation, in comparison to unprotected samples. In spite of the worsening of the oxygen-barrier properties, the films with essential oils were more effective than those of pure chitosan, which points to the chemical action of specific antioxidant compounds of the oils. Films were effective to control microbial growth in minced pork meat, although the incorporation of essential oils did not improve their antimicrobial activity. Throughout the storage, the films led to colour changes in minced pork meat associated with the conversion of myoglobin into metmyoglobin due to the reduction of the oxygen availability. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by the Universitat Politecnica de Valencia (PAID-06-09-2834), Generalitat Valenciana (GV/2010/082) and Ministerio de Educacion y Ciencia (AGL2010-20694). Author J. Bonilla is deeply grateful to Generalitat Valenciana for a Santiago Grisolia Grant. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Chitosan es_ES
dc.subject Essential oil es_ES
dc.subject Microfluidization es_ES
dc.subject Edible coating es_ES
dc.subject Pork meat es_ES
dc.subject Antioxidant es_ES
dc.subject Colour es_ES
dc.subject Antimicrobial es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of chitosan essential oil films on the storage-keeping quality of pork meat products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-014-1329-3
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-06-09-2834/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO./ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Bonilla Lagos, MJ.; Vargas, M.; Atarés Huerta, LM.; Chiralt Boix, MA. (2014). Effect of chitosan essential oil films on the storage-keeping quality of pork meat products. Food and Bioprocess Technology. 7(8):2443-2450. https://doi.org/10.1007/s11947-014-1329-3 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s11947-014-1329-3 es_ES
dc.description.upvformatpinicio 2443 es_ES
dc.description.upvformatpfin 2450 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.description.issue 8 es_ES
dc.relation.senia 268211 es_ES
dc.identifier.eissn 1935-5149
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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