Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork

Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxida...

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Detalles Bibliográficos
Autores principales: Kulig, Dominika, Zimoch-Korzycka, Anna, Król, Żaneta, Oziembłowski, Maciej, Jarmoluk, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6155891/
https://www.ncbi.nlm.nih.gov/pubmed/28067840
http://dx.doi.org/10.3390/molecules22010098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6155891/
https://www.ncbi.nlm.nih.gov/pubmed/28067840
http://dx.doi.org/10.3390/molecules22010098

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