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dc.contributor.authorGómez Estaca, Joaquín-
dc.contributor.authorLópez de Lacey, Antonio-
dc.contributor.authorGómez Guillén, M. C.-
dc.contributor.authorLópez Caballero, M. E.-
dc.contributor.authorMontero García, Pilar-
dc.date.accessioned2013-06-03T09:36:06Z-
dc.date.available2013-06-03T09:36:06Z-
dc.date.issued2009-
dc.identifierdoi: 10.1080/10498850802581252-
dc.identifierissn: 1049-8850-
dc.identifier.citationJournal of Aquatic Food Product Technology 18: 46- 52 (2009)-
dc.identifier.urihttp://hdl.handle.net/10261/77350-
dc.description.abstractEdible films based on fish-skin gelatin incorporated with chitosan and/or clove essential oil were elaborated and their antimicrobial activity was tested on Lactobacillus acidophilus, Pseudomonas fluorescens, Listeria innocua, and Escherichia coli. The films incorporated with the clove essential oil were the most effective although differences were observed depending on the biopolymeric matrix in which it was included. When a clove added film was applied to the preservation of raw sliced salmon, a reduction of the growth of total bacteria was observed after 11 days of storage at 2C. So, edible films based on fish gelatin can be used as an active packaging applied to fish products.-
dc.language.isoeng-
dc.publisherTaylor & Francis-
dc.rightsclosedAccess-
dc.titleAntimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil-
dc.typeartículo-
dc.identifier.doi10.1080/10498850802581252-
dc.date.updated2013-06-03T09:36:06Z-
dc.description.versionPeer Reviewed-
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