Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef

The effectiveness of antimicrobial films against beef's spoilage flora during storage at 5 °C and the impact of the antimicrobial agents on the mechanical and physical properties of the films were examined. Antimicrobial films were prepared by incorporating different levels of sodium lactate (N...

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Veröffentlicht in:	Food hydrocolloids 2010, Vol.24 (1), p.49-59
Hauptverfasser:	Zinoviadou, Kyriaki G., Koutsoumanis, Konstantinos P., Biliaderis, Costas G.
Format:	Artikel
Sprache:	eng
Schlagworte:	absorption Active packaging Antimicrobial antimicrobial agents antimicrobial properties Bacteria Beef Biological and medical sciences chemical concentration elongation films (materials) Food additives food contamination Food industries Food microbiology food packaging food spoilage food storage Fundamental and applied biological sciences. Psychology General aspects glass transition temperature lactic acid bacteria Mechanical properties microbial contamination microbial growth modulus of elasticity packaging materials Permeability physical properties plate count polylysine protein isolates protein structure Proteins raw foods shelf life Sodium lactate sorbitol Spoilage storage quality tensile strength Thermal properties Uptakes VAR water water content water vapor Whey whey protein Whey proteins ɛ-Polylysine
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