Cargando…

Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages

Polylactic acid (PLA) is a biodegradable and renewable polymer, which represents a valuable alternative to plastic packaging films, often associated with environmental problems. In this study, we tested the suitability of PLA as a biodegradable packaging film and assessed the antimicrobial activity...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yang, Hyun-Ju, Song, Kyung Bin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942558/ https://www.ncbi.nlm.nih.gov/pubmed/27433114 http://dx.doi.org/10.5851/kosfa.2016.36.3.421

Ejemplares similares

Polylactic Acid—Lemongrass Essential Oil Nanocapsules with Antimicrobial Properties
por: Liakos, Ioannis L., et al.
Publicado: (2016)

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
por: Lee, Hyun-Jin, et al.
Publicado: (2015)

Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil–Innovative Packaging for Cheese
por: Motelica, Ludmila, et al.
Publicado: (2021)

Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage
por: Hwang, Ko-Eun, et al.
Publicado: (2014)

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
por: Yum, Hyeon-Woong, et al.
Publicado: (2018)

Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage
por: Chang, Shun-Hsien, et al.
Publicado: (2020)

Bioactivity and Thermal Stability of Collagen–Chitosan Containing Lemongrass Essential Oil for Potential Medical Applications
por: Râpă, Maria, et al.
Publicado: (2022)

Egg Yolk Oil as a Plasticizer for Polylactic Acid Films
por: Carpintero, María, et al.
Publicado: (2021)

Design and development of Schiff’s base (SB)-modified polylactic acid (PLA) antimicrobial film for packaging applications
por: Natesan, Sundar, et al.
Publicado: (2021)

Hepatitis E Virus in Pork Liver Sausage, France
por: Berto, Alessandra, et al.
Publicado: (2013)

Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages
por: Zhou, Cunliu, et al.
Publicado: (2012)

Effect of different smoking methods on the quality of pork sausages
por: Bhuyan, Debajit, et al.
Publicado: (2018)

Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages
por: Park, J. H., et al.
Publicado: (2013)

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
por: Ju, Min-Gu, et al.
Publicado: (2016)

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
por: Lee, Soo-Yoen, et al.
Publicado: (2015)

Lemongrass Essential Oil Components with Antimicrobial and Anticancer Activities
por: Mukarram, Mohammad, et al.
Publicado: (2021)

Pullulan Films Containing Rockrose Essential Oil for Potential Food Packaging Applications
por: Luís, Ângelo, et al.
Publicado: (2020)

Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage
por: Chaijan, Manat, et al.
Publicado: (2021)

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Application of an Antimicrobial Protein Film in Beef Patties Packaging
por: Lee, Ji-Hyun, et al.
Publicado: (2015)

Electrospun Antimicrobial Polylactic Acid/Tea Polyphenol Nanofibers for Food-Packaging Applications
por: Liu, Yaowen, et al.
Publicado: (2018)

Development of Edible Composite Film from Fish Gelatin–Pectin Incorporated with Lemongrass Essential Oil and Its Application in Chicken Meat
por: Azizah, Farrah, et al.
Publicado: (2023)

Applications of Nisin and EDTA in Food Packaging for Improving Fabricated Chitosan-Polylactate Plastic Film Performance and Fish Fillet Preservation
por: Chang, Shun-Hsien, et al.
Publicado: (2021)

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
por: Hwang, Ko-Eun, et al.
Publicado: (2018)

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage
por: Hernández-Jiménez, Miriam, et al.
Publicado: (2022)

Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork
por: Shin, Mee-Hye, et al.
Publicado: (2014)

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films
por: Daza, Luis Daniel, et al.
Publicado: (2023)

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
por: Choi, Jinhee, et al.
Publicado: (2019)

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
por: Lee, Sol-Hee, et al.
Publicado: (2020)

An outbreak of monophasic Salmonella Typhimurium associated with raw pork sausage and other pork products, Denmark 2018–19
por: Helmuth, I. G., et al.
Publicado: (2019)

Zein-Based Films Containing Monolaurin/Eugenol or Essential Oils with Potential for Bioactive Packaging Application
por: Sedlarikova, Jana, et al.
Publicado: (2021)

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing
por: García-Béjar, Beatriz, et al.
Publicado: (2020)

Antimicrobial Lemongrass Essential Oil—Copper Ferrite Cellulose Acetate Nanocapsules
por: Liakos, Ioannis L., et al.
Publicado: (2016)

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
por: Kim, Geon Ho, et al.
Publicado: (2022)

Development of Pomegranate Peel Extract and Nano ZnO Co-Reinforced Polylactic Acid Film for Active Food Packaging
por: Dai, Lu, et al.
Publicado: (2022)

Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
por: Gustiene, Sonata, et al.
Publicado: (2019)

Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
por: Zhu, Yuxia, et al.
Publicado: (2021)

Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage
por: Hu, Hewen, et al.
Publicado: (2021)

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
por: Ramachandraiah, Karna, et al.
Publicado: (2021)

Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
por: Han, Xiaocui, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_st0ankk6s3jptgeqnrk4bm9asp