Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4827
Título : Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat
Autor: Dias, M. V.
Soares, N. F. F.
Borges, Soraia Vilela
Sousa, M. M.
Nunes, C. A.
Oliveira, I. R. N.
Medeiros, E. A. A.
Palavras-chave: Antimicrobial packaging
Allyl isothiocyanate
Salmonella choleraesuis
Cooked shredded chicken meat
Animal feed - Analysis
Diet - Veterinary
Food quality
Glycerol - Administration and dosage
Meat/analysis
Publicador: Applied Science Publishers
Data da publicação: 31-Mai-2013
Referência: DIAS, M. V. et al. Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat. Food Chemistry, London, v. 141, p. 3160-3166, May 2013.
Abstract: We developed antimicrobial packaging incorporated with allyl isothiocyanate (AIT) and carbon nanotube (CNT), and this packaging was used for shredded cooked chicken meat inoculated with Salmonella Chole- raesuis. The following parameters were analysed during the 40 days of storage: microbial counts, colour characteristics and changes in the oxidation of the meat as well as changes in the mechanical properties of the film, the structure of the antimicrobial film and the diffusion of the antimicrobial agent into the food. The incorporation of AIT into the films increased the elongation at the break (E) value of the films and decreased the tensile strength (TS) value of the films. The CNT was important to retain the AIT which is a volatile substance in the film. The diffusion of the AIT from the film into the chicken reduced the microbial contamination, controlled oxidation and reduced the colour changes. Thus, these packages were effective for the 40 days of storage.
URI: http://www.sciencedirect.com/science/article/pii/S0308814613007565
http://repositorio.ufla.br/jspui/handle/1/4827
Idioma: en
Aparece nas coleções:DCA - Artigos publicados em periódicos

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