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Application of chitosan-sunflower oil edible films to pork meat hamburgers

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Application of chitosan-sunflower oil edible films to pork meat hamburgers

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dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Albors, A. es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.editor ICEF11 Executive Committee es_ES
dc.date.accessioned 2017-01-23T08:43:37Z
dc.date.available 2017-01-23T08:43:37Z
dc.date.issued 2011
dc.identifier.issn 2211-601X
dc.identifier.uri http://hdl.handle.net/10251/77165
dc.description.abstract [EN] Edible films were prepared by combining high molecular weight chitosan with sunflower oil. Films were obtained by casting and were applied to the surface of pork meat hamburgers. Chitosan-based films increased the metmyoglobin (MtMb) content of coated hamburgers during cold storage, especially when using lactic acid as a solvent. The incorporation of sunflower oil to the chitosan matrix led to a reduction in MtMb content of hamburgers as compared to samples coated with pure chitosan films. Chitosan films led to a reduction in the microbial counts of samples during storage. However, it is important to modulate the oxygen permeability of films in order to avoid undesirable effects (MtMb formation). es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Universidad Politécnica de Valencia (Project 20091068) and Conselleria de Empresa, Universidad y Ciencia (GV/2010/082).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Procedia Food Science es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Chitosan es_ES
dc.subject Film es_ES
dc.subject Coating es_ES
dc.subject Microbial quality es_ES
dc.subject Pork meat es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of chitosan-sunflower oil edible films to pork meat hamburgers es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.profoo.2011.09.007
dc.relation.projectID info:eu-repo/grantAgreement/UPV//20091068/
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/
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 Vargas, M.; Albors, A.; Chiralt, A. (2011). Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Science. 1:39-43. https://doi.org/10.1016/j.profoo.2011.09.007 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 11th International Congress on Engineering and Food (ICEF11) es_ES
dc.relation.conferencedate MAY 22-26, 2011 es_ES
dc.relation.conferenceplace Athens, GREECE es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.profoo.2011.09.007 es_ES
dc.description.upvformatpinicio 39 es_ES
dc.description.upvformatpfin 43 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 1 es_ES
dc.relation.senia 206928 es_ES
dc.contributor.funder Universitat Politècnica de València
dc.contributor.funder Generalitat Valenciana


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