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dc.creatorCardoso, Giselle Pereira-
dc.creatorDutra, Monalisa Pereira-
dc.creatorFontes, Paulo Rogério-
dc.creatorRamos, Alcinéia de Lemos Souza-
dc.creatorGomide, Lúcio Alberto de Miranda-
dc.creatorRamos, Eduardo Mendes-
dc.identifier.citationCARDOSO, G. P. et al. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat Science, Barking, v. 114, p. 85-94, Apr. 2016.pt_BR
dc.description.abstractChitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin + chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobin-redox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display.pt_BR
dc.sourceMeat Sciencept_BR
dc.subjectBioactive coatingpt_BR
dc.subjectLipid oxidationpt_BR
dc.subjectCIE colorpt_BR
dc.subjectMyoglobin-redox formspt_BR
dc.titleSelection of a chitosan gelatin-based edible coating for color preservation of beef in retail displaypt_BR
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