A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were control (without chitosan film coating), CS, CS-CO, CS-NI, and CS-CO-NI, and...

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Detalles Bibliográficos
Autores principales: Venkatachalam, Karthikeyan, Lekjing, Somwang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9053596/
https://www.ncbi.nlm.nih.gov/pubmed/35515609
http://dx.doi.org/10.1039/d0ra02986f

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9053596/
https://www.ncbi.nlm.nih.gov/pubmed/35515609
http://dx.doi.org/10.1039/d0ra02986f

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