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| CHAPARRO-HERNÁNDEZ,Saraí; RUÍZ-CRUZ,Saúl; MÁRQUEZ-RÍOS,Enrique; OCAÑO-HIGUERA,Víctor Manuel; VALENZUELA-LÓPEZ,Carla Cecilia; ORNELAS-PAZ,José de Jesús; DEL-TORO-SÁNCHEZ,Carmen Lizette. |
| Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Essential oils; Edible coating; Tilapia fillets. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400734 |
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| RUÍZ-CRUZ,Saul; VALENZUELA-LÓPEZ,Carla Cecilia; CHAPARRO-HERNÁNDEZ,Sarai; ORNELAS-PAZ,José de Jesús; TORO-SÁNCHEZ,Carmen Lizette DEL; MÁRQUEZ-RÍOS,Enrique; LÓPEZ-MATA,Marco Antonio; OCAÑO-HIGUERA,Víctor Manuel; VALDEZ-HURTADO,Santiago. |
| Abstract The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Meat products; Quality; By-products. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100103 |
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