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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...
Autores principales: | Venkatachalam, Karthikeyan, Lekjing, Somwang |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Royal Society of Chemistry
2020
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Materias: | |
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 |
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