Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

키워드

참고문헌 (32)

1. Ambrosiadis J, "Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages", Meat Sci, 66, pp.279~287 (2004)[DOI]
2. Gombotz WR, "Protein release from alginate matrices", Adv Drug Deliv Rev, 31, pp.267~285 (1998)[DOI]
3. Kikuchi A, "Effect of Ca2+-alginate gel dissolution on release of dextran with different molecular weights", J Control Release, 58, pp.21~28 (1999)[DOI]
4. Pereira R, "Preparation and characterization of films based on alginate and aloe vera", Int J Poly Anal Char, 16, pp.449~464 (2011)[DOI]
5. Fang YP, "Multiple steps and critical behaviors of the binding of calcium to alginate", J Phys Chem B, 111, pp.2456~2462 (2007)[DOI]
6. Boontheekul T, "Controlling alginate gel degradation utilizing partial oxidation and bimodal molecular weight distribution", Biomaterials, 26, pp.2455~2465 (2005)[DOI]
7. Caris-Veyrat C, "Influence of organic versus conventional agricultural practice on the antioxidant microconstituent content of tomatoes and derived purees; consequences on antioxidant plasma status in humans", J Agric Food Chem, 52, pp.6503~6509 (2004)[DOI]
8. Ong ASH, "Natural sources of carotenoids from plants and oils", Methods Enzymol, 213, pp.142~167 (1992)[DOI]
9. Sies H, "Vitamins E and C, beta-carotene, and other carotenoids as antioxidants", Am J Clin Nutr, 62, pp.1315~ (1995)[DOI]
10. Abushita AA, "Determination of antioxidant vitamins in tomatoes", Food Chem, 60, pp.207~212 (1997)[DOI]
11. Soma S, "Nutritional content and significance of tomato powder", Ann Arid Zone, 52, pp.121~124 (2013)
12. Goula AM, "Stability of lycopene during spray drying of tomato pulp", LWT-Food Sci Technol, 38, pp.479~487 (2005)[DOI]
13. Goula AM, "Prediction of lycopene degradation during a drying process of tomato pulp", J Food Eng, 74, pp.37~46 (2006)[DOI]
14. Fernández-Pan I, "Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets", Food Control, 36, pp.69~75 (2014)[DOI]
15. Bingol EB, "Effect of sodium lactate on the microbiological quality and shelf life of sausages", Turk J Vet Anim Sci, 31, pp.333~339 (2007)
16. Patricia C, "Official methods of analysis of AOAC International" (1995), AOAC International
17. Bourne MC, "Texture profile analysis", Food Technol, 36, pp.62~66 (1978)
18. Shinnhuber RO, "The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils", J Japan Oil Chem Soc, 26, pp.259~267 (1977)[DOI]
19. Deda MS, "Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters", Meat Sci, 76, pp.501~508 (2007)[DOI]
20. Yuan C, "Physical properties, antioxidant and antimicrobial activity of chitosan films containing carvacrol and pomegranate peel extract", Molecules, 20, pp.11034~11045 (2015)[DOI]
21. Candogan K, "The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage", Eur Food Res Technol, 215, pp.305~309 (2002)[DOI]
22. Elbakheet IS, "Proximate composition of beef sausage processed by wheat germ flour", J Food Process Technol, 8, pp.11~ (2017)[DOI]
23. Ruiz-Ramírez J, "Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles", Meat Sci, 70, pp.579~587 (2005)[DOI]
24. Sánchez-Ortega I, "Antimicrobial edible films and coatings for meat and meat products preservation", Sci World J, 2014 (2014)[DOI]
25. Feng Z, "Effect of antioxidant and antimicrobial coating based on whey protein nanofibrils with TiO2 nanotubes on the quality and shelf life of chilled meat", Int J Mol Sci, 20, pp.1184~ (2019)[DOI]
26. Cutter CN, "Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods", Meat Sci, 74, pp.131~142 (2006)[DOI]
27. Grau FH, "Inhibition of the anaerobic growth of Brochothrix thermosphacta by lactic acid", Appl Environ Microbiol, 40, pp.433~436 (1980)
28. Vergara H, "Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb", J Sci Food Agric, 81, pp.1353~1357 (2001)[DOI]
29. Mirdehghan SH, "Bioactive compounds in tomato fruit and its antioxidant activity as affected by incorporation of Aloe, eugenol, and thymol in fruit package during storage", Int J Food Prop, 20, pp.1798~1806 (2017)[DOI]
30. Othman SH, "Water sorption and water permeability properties of edible film made from potato peel waste", Food Sci Technol, 37, pp.63~70 (2017)
31. Siripatrawan U, "Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages", Food Hydrocoll, 27, pp.102~108 (2012)[DOI]
32. Park P, "Free radical scavenging activities of differently deacetylated chitosans using an ESR spectrometer", Carbohydr Polym, 55, pp.17~22 (2004)[DOI]

관련 논문AI추천