Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

Juan S. Serrano-León, Keityane B. Bergamaschi, Cristiana M.P. Yoshida, Erick Saldaña, Miriam M. Selani, Juan D. Rios-Mera, Severino M. Alencar, Carmen J. Contreras-Castillo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

58 Citas (Scopus)

Resumen

This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential.

Idioma originalInglés
Páginas (desde-hasta)93-100
Número de páginas8
PublicaciónFood Research International
Volumen108
DOI
EstadoPublicada - jun. 2018
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2018 Elsevier Ltd

Huella

Profundice en los temas de investigación de 'Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product'. En conjunto forman una huella única.

Citar esto