The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

The effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan essential oil (AJEO) and...

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Veröffentlicht in:	International journal of food microbiology 2020-04, Vol.318, p.108493-108493, Article 108493
Hauptverfasser:	Azarifar, Maryam, Ghanbarzadeh, Babak, Sowti khiabani, Mahmoud, Akhondzadeh basti, Afshin, Abdulkhani, Ali
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antimicrobial films Apiaceae - chemistry Bacteria Bacteria - drug effects Bacteria - growth & development Beef Carboxymethyl cellulose Carboxymethylcellulose Cattle Cellulose Cellulose fibers Chemical analysis Chemical properties Chitin Chitin - chemistry Chitin - pharmacology Chitin nano fiber Essential oils Food irradiation Food Packaging - methods Fungi - drug effects Fungi - growth & development Gelatin Gelatin - chemistry Lactic acid Lactic acid bacteria Life extension Microorganisms Nanofibers Nanofibers - chemistry Oils & fats Oils, Volatile - chemistry Oils, Volatile - pharmacology Raw beef Red Meat - analysis Red Meat - microbiology Refrigeration Sensory properties Shelf life Thiobarbituric acid Trachyspermum ammi Trachyspermum ammi essential oil Yeasts
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