Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality

Simple item page
dc.bibliographicCitation.endpage112es_ES
dc.bibliographicCitation.stpage104es_ES
dc.bibliographicCitation.titleJournal of Food Engineeringen
dc.bibliographicCitation.volume123es_ES
dc.contributor.authorPanea Doblado, Begoñaes_ES
dc.contributor.authorRipoll García, Guillermoes_ES
dc.contributor.authorGonzález Buesa, Jaimees_ES
dc.contributor.authorFernández Cuello, Angeles_ES
dc.contributor.authorAlbertí Lasalle, Perees_ES
dc.coverage.spatialCiencia animales_ES
dc.date.accessioned2025-01-31T13:03:12Z
dc.date.available2025-01-31T13:03:12Z
dc.date.issued2014es_ES
dc.date.updated2025-01-31T12:59:27Z
dc.description.abstractThis study reports the antimicrobial capacity, nanoparticle migration properties and the influence on some meat quality traits of a packaging based on a low density polyethylene (LDPE) blended with a nano-antimicrobial master batch composed of Ag and ZnO (5% and 10% w/w). Meat was aged for storage times of 0, 7, 10, 15 or 21 days. Composition of the package atmosphere, some microbiological analyses, meat sensorial quality, meat color, visual appearance score and lipid oxidation index (TBAR) values were determined. Irrespective of the packaging, the O-2 concentration decreased and the CO2 concentration and count for all types of microbe increased with storage time. Redness, yellowness and Chroma of the breast meat increased until to 7 days whereas maximum lightness values were found at 15 days. Visual appearance scores decreased and lipid oxidation increased with storage time. It was found that adding ZnO + Ag nanoparticles to LDPE packaging has an antimicrobial effect whilst migration amounts were well within those allowed by law. (C) 2013 Elsevier Ltd. All rights reserved.en
dc.description.sponsorshipThis study was funded by project IPT-060000-2010-019. We thank the sensorial panelists for their valuable help.
dc.description.statusPublishedes_ES
dc.identifier.citationPanea, B.; Ripoll, G.; González, J.; Fernández-Cuello, Á.; Albertí, P.; Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality, Journal of Food Engineering. 2014, 123, 104-112
dc.identifier.issn02608774
dc.identifier.urihttp://hdl.handle.net/10532/7469
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.1016/j.jfoodeng.2013.09.029es_ES
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2013.09.029es_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spaines_ES
dc.subject.agrovocCalidad de la carnees_ES
dc.subject.agrovocMicrobiologíaes_ES
dc.subject.agrovocEnvasado de alimentoses_ES
dc.subject.agrovocAtmósferaes_ES
dc.subject.otherActive packaging
dc.subject.otherbroiler meat
dc.subject.otherColor
dc.subject.otherFILLETS
dc.subject.otherLipid Oxidation
dc.subject.otherMeat Quality
dc.subject.otherMicrobiology
dc.subject.otherMigration
dc.subject.otherModified atmosphere
dc.subject.otherNanoparticle
dc.subject.otherNanoparticles
dc.subject.otherSENSORY CHARACTERISTICS
dc.subject.otherSHELF-LIFE
dc.subject.otherStorage
dc.subject.otherSupplementation
dc.titleEffect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat qualityen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
5821083.pdf
Size:
454.35 KB
Format:
Adobe Portable Document Format
Description:
Accepted Manuscript
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
0 B
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Artículos científicos, técnicos y divulgativos