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http://hdl.handle.net/10261/158054
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Jridi, Mourad | es_ES |
dc.contributor.author | Mora, Leticia | es_ES |
dc.contributor.author | Souissi, Nabil | es_ES |
dc.contributor.author | Aristoy, María Concepción | es_ES |
dc.contributor.author | Nasri, Moncef | es_ES |
dc.contributor.author | Toldrá Vilardell, Fidel | es_ES |
dc.date.accessioned | 2017-12-11T10:41:05Z | - |
dc.date.available | 2017-12-11T10:41:05Z | - |
dc.date.issued | 2017-07-31 | - |
dc.identifier.citation | Food Control 84 : 238-245 (2018) | es_ES |
dc.identifier.issn | 0956-7135 | - |
dc.identifier.uri | http://hdl.handle.net/10261/158054 | - |
dc.description.abstract | The 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.sponsorship | The 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.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-57367-R | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Gelatin | es_ES |
dc.subject | Henna aqueous extract | es_ES |
dc.subject | Meat coating | es_ES |
dc.subject | Microbial growth | es_ES |
dc.subject | Preservation | es_ES |
dc.subject | Meat lipid oxidation | es_ES |
dc.title | Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodcont.2017.07.041 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodcont.2017.07.041 | es_ES |
dc.embargo.terms | 2018-07-31 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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Food Control-2018-Jridi.pdf | Artículo principal | 314,39 kB | Adobe PDF | Visualizar/Abrir |
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