Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton

Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining...

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Detalles Bibliográficos
Autores principales: Tsitsos, Anestis, Economou, Vangelis, Chouliara, Eirini, Koutouzidou, Georgia, Arsenos, Georgios, Ambrosiadis, Ioannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9961988/
https://www.ncbi.nlm.nih.gov/pubmed/36838470
http://dx.doi.org/10.3390/microorganisms11020507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9961988/
https://www.ncbi.nlm.nih.gov/pubmed/36838470
http://dx.doi.org/10.3390/microorganisms11020507

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