Consulta: subjectFacets:"Beef hamburger"
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Data/hora: 06/06/2024 05:24:30

Application of active films with natural extract for beef hamburger preservation
Provedor de dados: 65
Autores: Lagos,Maria Jeannine Bonilla; Sobral,Paulo José do Amaral.
ABSTRACT: Edible chitosan-based films, in pure form (CH100), or blended with gelatin (GEL50:CH50), with and without boldo extract (B) were prepared. The oxygen permeability of the films, as well as color changes and antioxidant and antimicrobial activities on beef hamburgers samples were evaluated. CH100+B film exhibited optimal oxygen barrier properties (6.40±0.170cc-mL/[m²-day]), and this value was significantly increased in blended films (GEL50:CH50+B = 12.99±1.50cc-mL/[m²-day]) (P&lt;0.05). All films provoked color changes in hamburger samples during storage, and the samples covered with CH100+B film showed a lower brightness and a higher redness. All films effectively protected beef hamburger from lipid oxidation, and boldo extract incorporation in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Beef hamburger; Active-edible films; Natural extract; Antimicrobial activity; Lipid oxidation; Preservation.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100752