Application of chitosan-sunflower oil edible films to pork meat hamburgers
[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...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2011 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/77165 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/77165 |
| Access Level: | acceso abierto |
| Palabra clave: | Chitosan Film Coating Microbial quality Pork meat TECNOLOGIA DE ALIMENTOS |
| Sumario: | [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). |
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