Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef
© 2013..
The utility of packaging films consisting of cast polypropylene/polyvinyl alcohol with rhubarb ethanolic extracts (REE) and cinnamon essential oil (CEO) in maintaining fresh beef quality was investigated. Fresh beefsteaks were packed with antimicrobial films containing different concentrations of REE and CEO. Beef characteristics, including pH, total viable counts, instrumentally measured color, weight loss, total volatile base nitrogen (TVB-N) and sensory quality were determined. All experimental films significantly inhibited bacterial growth (p<0.05) and maintained the pH and TVB-N of beefsteaks. Three of four experimental films significantly reduced instrumental color loss (p<0.05). Antimicrobial packaging films efficiently maintained the quality of fresh beefsteaks during storage.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2014 |
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| Erschienen: |
2014 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:96 |
|---|---|
| Enthalten in: |
Meat science - 96(2014), 2 Pt A vom: 01. Feb., Seite 901-7 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Han, Chunyang [VerfasserIn] |
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| Links: |
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| Themen: |
9002-89-5 |
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| Anmerkungen: |
Date Completed 29.07.2014 Date Revised 25.11.2016 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.meatsci.2013.09.003 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM232466661 |
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| 500 | |a Date Completed 29.07.2014 | ||
| 500 | |a Date Revised 25.11.2016 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a © 2013. | ||
| 520 | |a The utility of packaging films consisting of cast polypropylene/polyvinyl alcohol with rhubarb ethanolic extracts (REE) and cinnamon essential oil (CEO) in maintaining fresh beef quality was investigated. Fresh beefsteaks were packed with antimicrobial films containing different concentrations of REE and CEO. Beef characteristics, including pH, total viable counts, instrumentally measured color, weight loss, total volatile base nitrogen (TVB-N) and sensory quality were determined. All experimental films significantly inhibited bacterial growth (p<0.05) and maintained the pH and TVB-N of beefsteaks. Three of four experimental films significantly reduced instrumental color loss (p<0.05). Antimicrobial packaging films efficiently maintained the quality of fresh beefsteaks during storage | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 4 | |a Antimicrobials | |
| 650 | 4 | |a Beef | |
| 650 | 4 | |a Cinnamon essential oil | |
| 650 | 4 | |a Rhubarb | |
| 650 | 7 | |a Anti-Infective Agents |2 NLM | |
| 650 | 7 | |a Oils, Volatile |2 NLM | |
| 650 | 7 | |a Polypropylenes |2 NLM | |
| 650 | 7 | |a Polyvinyl Alcohol |2 NLM | |
| 650 | 7 | |a 9002-89-5 |2 NLM | |
| 700 | 1 | |a Wang, Jianqing |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Yang |e verfasserin |4 aut | |
| 700 | 1 | |a Lu, Fei |e verfasserin |4 aut | |
| 700 | 1 | |a Cui, Yan |e verfasserin |4 aut | |
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