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Active starch-gelatin films for shelf-life extension of marinated salmon

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Active starch-gelatin films for shelf-life extension of marinated salmon

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dc.contributor.author Moreno Marro, Olga es_ES
dc.contributor.author Gil, Agueda es_ES
dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2018-03-04T05:18:34Z
dc.date.available 2018-03-04T05:18:34Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/98771
dc.description.abstract [EN] Biodegradable active films were obtained by casting, using glycerol plasticized oxidized corn starch (OS) and bovine gelatine (BG) blends (1:1 mass ratio), with and without ethyl lauroyl arginate (LAE) as antimicrobial agent (13 g LAE/100 g polymer). Water vapour barrier capacity and colour of the films conditioned at 53 or 88% relative humidity were determined. Both LAE incorporation and high RH promoted film browning, coherently with the progression of Maillard reactions between amino groups of gelatine or LAE and carbonyl groups of oxidized starch. These compounds imparted antimicrobial properties to the films with and without LAE, both exhibiting antilisterial activity in in vitro tests. Packaging of marinated salmon samples in these films greatly reduced the total viable counts, which remained below the legal limit after 45 storage days at 5 degrees C. Nevertheless, films were not effective at controlling weight loss of salmon samples during the cold storage. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Ministerio de Economia y Competividad (Projects AGL2013-42989-R and AGL2016-76699-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.ispartof LWT - Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Biodegradable films es_ES
dc.subject Corn starch es_ES
dc.subject Bovine gelatine es_ES
dc.subject LAE es_ES
dc.subject Marinated salmon es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Active starch-gelatin films for shelf-life extension of marinated salmon es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2017.05.005 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-10-31 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.; Gil, A.; Atarés Huerta, LM.; Chiralt, A. (2017). Active starch-gelatin films for shelf-life extension of marinated salmon. LWT - Food Science and Technology. 84:189-195. doi:10.1016/j.lwt.2017.05.005 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2017.05.005 es_ES
dc.description.upvformatpinicio 189 es_ES
dc.description.upvformatpfin 195 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 84 es_ES
dc.relation.pasarela 352325 es_ES
dc.contributor.funder Agencia Estatal de Investigación (AEI) es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad (MINECO) es_ES


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