Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combinat...

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Detalles Bibliográficos
Autores principales: Montaño-Sánchez, Eduardo, Torres-Martínez, Brisa del Mar, Vargas-Sánchez, Rey David, Huerta-Leidenz, Nelson, Sánchez-Escalante, Armida, Beriain, María J., Torrescano-Urrutia, Gastón R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353468/
https://www.ncbi.nlm.nih.gov/pubmed/32532034
http://dx.doi.org/10.3390/foods9060766

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353468/
https://www.ncbi.nlm.nih.gov/pubmed/32532034
http://dx.doi.org/10.3390/foods9060766

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