A novel active food packaging film for shelf‐life extension of minced beef meat

In this study, effect of chitosan (CH) film enriched with cellulose nanoparticle (CN) separately and in combination with ethanolic propolis extract (EPE) on chemical (total volatile base nitrogen content, pH, protein carbonyl content, and peroxide value), microbial (total viable count, psychrotrophi...

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Veröffentlicht in:	Journal of food safety 2018-12, Vol.38 (6), p.n/a
Hauptverfasser:	Shahbazi, Yasser, Shavisi, Nassim
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Bacteria Beef Biodegradability Biodegradation Carbonyls Cellulose Chitosan Cold storage Food Food packaging Food safety Lactic acid Lactic acid bacteria Life extension Lipids Meat Microorganisms Minerals Moisture content Nanoparticles Nutrient availability Nutrients Odor Odors Organic chemistry Oxidation Peroxide pH effects Propolis Protective coatings Proteins Psychrotrophic bacteria Sensory evaluation Sensory properties Shelf life Vitamins Water content
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