Cargando…

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hernández-García, Eva, Vargas, María, Torres-Giner, Sergio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833934/ https://www.ncbi.nlm.nih.gov/pubmed/35159576 http://dx.doi.org/10.3390/foods11030426

Ejemplares similares

Thymol@activated Carbon Nanohybrid for Low-Density Polyethylene-Based Active Packaging Films for Pork Fillets’ Shelf-Life Extension
por: Giannakas, Aris E., et al.
Publicado: (2023)

Shelf Life and Safety of Vacuum Packed HPP-Treated Soaked Cod Fillets: Effects of Salt Content and Multilayer Plastic Film
por: Ferri, Gianluigi, et al.
Publicado: (2023)

Effects of Packaging Methods on Shelf Life of Ratite Meats
por: Horbańczuk, Olaf K., et al.
Publicado: (2017)

Development, Characterization, and Evaluation as Food Active Packaging of Low-Density-Polyethylene-Based Films Incorporated with Rich in Thymol Halloysite Nanohybrid for Fresh “Scaloppini” Type Pork Meat Fillets Preservation
por: Giannakas, Aris E., et al.
Publicado: (2023)

Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life
por: Ahmadi, Azam, et al.
Publicado: (2020)

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets
por: Esteves, Eduardo, et al.
Publicado: (2021)

Development and Evaluation of a Novel-Thymol@Natural-Zeolite/Low-Density-Polyethylene Active Packaging Film: Applications for Pork Fillets Preservation
por: Salmas, Constantinos E., et al.
Publicado: (2023)

Tailoring the Properties of Thermo-Compressed Polylactide Films for Food Packaging Applications by Individual and Combined Additions of Lactic Acid Oligomer and Halloysite Nanotubes
por: Rojas-Lema, Sandra, et al.
Publicado: (2020)

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets
por: Nauman, Kashif, et al.
Publicado: (2022)

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage
por: Jeong, Jin Young, et al.
Publicado: (2015)

Alginate Coating Charged by Hydroxyapatite Complexes with Lactoferrin and Quercetin Enhances the Pork Meat Shelf Life
por: Montone, Angela Michela Immacolata, et al.
Publicado: (2023)

Combined effect of oxygen-scavenger packaging and UV-C radiation on shelf life of refrigerated tilapia (Oreochromis niloticus) fillets
por: Monteiro, Maria Lúcia Guerra, et al.
Publicado: (2020)

New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products
por: Vera, Paula, et al.
Publicado: (2018)

Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions
por: Cyprian, Odoli, et al.
Publicado: (2013)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life
por: Smith, Hunter R., et al.
Publicado: (2021)

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat
por: Papadochristopoulos, Angelos, et al.
Publicado: (2021)

Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions
por: Vargas, David A., et al.
Publicado: (2022)

Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions
por: Katsouli, Maria, et al.
Publicado: (2022)

Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions
por: Park, Jung-Min, et al.
Publicado: (2018)

Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat
por: Moura-Alves, Márcio, et al.
Publicado: (2023)

Valorization of Liquor Waste Derived Spent Coffee Grains for the Development of Injection-Molded Polylactide Pieces of Interest as Disposable Food Packaging and Serving Materials
por: Terroba-Delicado, Enrique, et al.
Publicado: (2022)

New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries
por: Gheorghita (Puscaselu), Roxana, et al.
Publicado: (2020)

Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods
por: Hawthorne, Luzia M., et al.
Publicado: (2020)

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets
por: Lázaro, César A., et al.
Publicado: (2020)

Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
por: Kahraman, Tolga, et al.
Publicado: (2015)

Relevance of cold chain for meat products focusing on pork meat
por: Hernández-Magos, Ilse Patricia, et al.
Publicado: (2022)

Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance
por: Mantilla, Samira Pirola Santos, et al.
Publicado: (2012)

A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents
por: Giuffrida, Alessandro, et al.
Publicado: (2017)

Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets
por: Sáez, María I., et al.
Publicado: (2021)

Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets
por: Damdam, Asrar Nabil, et al.
Publicado: (2023)

Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets
por: Anagnostopoulos, Dimitrios A., et al.
Publicado: (2023)

Food packaging and shelf life : a practical guide /
Publicado: (2010)

Εvaluation of the microbial stability and shelf life of 50% NaCl-reduced traditional Greek pork meat product “Syglino of Monemvasia” stored under vacuum at different temperatures
por: Michelakou, Eleni, et al.
Publicado: (2021)

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand
por: Li, Xin, et al.
Publicado: (2022)

Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages
por: Yang, Hyun-Ju, et al.
Publicado: (2016)

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach
por: Rocchetti, Gabriele, et al.
Publicado: (2020)

Development of Electrospun Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Monolayers Containing Eugenol and Their Application in Multilayer Antimicrobial Food Packaging
por: Figueroa-Lopez, Kelly J., et al.
Publicado: (2020)

ZnO@Polyvinyl Alcohol/Poly(lactic acid) Nanocomposite Films for the Extended Shelf Life of Pork by Efficient Antibacterial Adhesion
por: Duan, Luoyan, et al.
Publicado: (2022)

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets
por: Messina, Concetta Maria, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_doo0tsk216mhvkst21dfh7euev