English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/158054
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

DC FieldValueLanguage
dc.contributor.authorJridi, Mourades_ES
dc.contributor.authorMora, Leticiaes_ES
dc.contributor.authorSouissi, Nabiles_ES
dc.contributor.authorAristoy, María Concepciónes_ES
dc.contributor.authorNasri, Moncefes_ES
dc.contributor.authorToldrá Vilardell, Fideles_ES
dc.date.accessioned2017-12-11T10:41:05Z-
dc.date.available2017-12-11T10:41:05Z-
dc.date.issued2017-07-31-
dc.identifier.citationFood Control 84 : 238-245 (2018)es_ES
dc.identifier.issn0956-7135-
dc.identifier.urihttp://hdl.handle.net/10261/158054-
dc.description.abstractThe effect of a beef meat coating prepared using cuttlefish skin gelatin with henna aqueous extract (HAE) as natural preservative was studied during chilled storage of meat at 1, 3, 6 and 8 days. The combined coating increased the shelf-life of meat by decreasing the total and psychrophilic vial bacteria counts at the end of storage. In addition, the lipid oxidation of meat decreased during the period of storage in gelatin-HAE coated samples measured using the thiobarbituric acid reactive substances test. Furthermore, coating significantly preserved color properties in comparison with uncoated samples. According to free amino acid contents, coating decreased the rate of proteolysis process, whereas it was faster in uncoated samples. Thus, the gelatin coatings offer an excellent protection to avoid meat deterioration, which was significantly improved by the addition of HAE to the gelatin gel.es_ES
dc.description.sponsorshipThe Ministry of Higher Education and Scientific Research of Tunisia is acknowledged. The research leading to these results has also received funding from the Spanish Ministry of Economy and Competitiveness, AGL2014-57367-R, and FEDER funds. Juan de la Cierva de Incorporación postdoctoral contract (L.M.) funded by the Spanish Ministry of Economy and Competitiveness is fully acknowledged.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2014-57367-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectGelatines_ES
dc.subjectHenna aqueous extractes_ES
dc.subjectMeat coatinges_ES
dc.subjectMicrobial growthes_ES
dc.subjectPreservationes_ES
dc.subjectMeat lipid oxidationes_ES
dc.titleEffects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storagees_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodcont.2017.07.041-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodcont.2017.07.041es_ES
dc.embargo.terms2018-07-31es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.contributor.funderMinistry of Higher Education and Scientific Research (Tunisia)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Food Control-2018-Jridi.pdfArtículo principal314,39 kBAdobe PDFThumbnail
View/Open
Show simple item record
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.