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dc.contributor.authorPateiro, Mirian
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorBermúdez, Roberto
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorZhang, Wangang
dc.contributor.authorGagaoua, Mohammed
dc.contributor.authorLorenzo, José M.
dc.date.accessioned2021-08-24T11:23:21Z
dc.date.available2021-08-24T11:23:21Z
dc.date.issued2019-11
dc.identifier.citationPateiro, M., Domínguez, R., Bermúdez, R., Munekata, P.E.S., Zhang, W., Gagaoua, M., Lorenzo,J.M. Antioxidant active packaging systems to extend the shelf life of sliced cooked ham, Current Research in Food Science, 2019, 1, 24-30. DOI: https://doi.org/10.1016/j.crfs.2019.10.002en_US
dc.identifier.issn2665-9271
dc.identifier.urihttp://hdl.handle.net/11019/2593
dc.descriptionpeer-revieweden_US
dc.description.abstractThe effectiveness of active packaging systems with green tea extract and oregano essential oil was checked for their use in sliced cooked ham. Three packaging systems were evaluated: i) control group without active film, ii) ATGT packed with active film of green tea extract (1%) and iii) ATRX with a mixture of green tea extract and oregano essential oil (1%). The evolution of microbiological, physicochemical (pH, aw, colour and lipid oxidation) and sensory attributes were analysed after 0, 7, 14 and 21 days of refrigerated storage. Microbial populations were below the limits established by the European Regulations (106 UFC/g). The samples packed with ATGT showed the better antimicrobial activity against total viable counts (TVC) and lactic acid bacteria (BAL), while lower counts of Brochothrix thermosphacta was observed in ATRX film (1.48 vs. 1.78 and 2.59 UFC/g for ATRX vs. ATGT and CON, respectively). Regarding colour, low differences were found between the samples packaged with active and control films. Unlike L*, a* and b* parameters showed a progressive diminution throughout the storage in all batches, being the films that contained green tea (ATGT) were the ones that showed the less discolouration at the end of storage (8.86 vs. 8.63 and 7.50 for ATGT vs. CON and ATRX, respectively). The low fat content of this type of product and the use of anaerobic atmosphere for the packaging of cooked ham did not allow to show an antioxidant effect on lipid oxidation (values below 0.15 mg MDA/kg). Finally, the use of ATGT and ATRX did not suppose a modification of the sensorial attributes of the product, being acceptance scores under the acceptance limit during the whole display.en_US
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesCurrent Research in Food Science;1
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectActive filmsen_US
dc.subjectGreen tea extracten_US
dc.subjectOregano essential oilen_US
dc.subjectShelf lifeen_US
dc.subjectMeat producten_US
dc.titleAntioxidant active packaging systems to extend the shelf life of sliced cooked hamen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.crfs.2019.10.002
dc.contributor.sponsorINIA-MINECOen_US
dc.contributor.sponsorAxencia Galega de Innovaciónen_US
dc.contributor.sponsorCYTEDen_US
dc.contributor.sponsorMinistry of Economy and Competitivenessen_US
dc.contributor.sponsorGrantNumberRTA2017-00021-00-00en_US
dc.contributor.sponsorGrantNumberIN607A2019/01en_US
dc.contributor.sponsorGrantNumber119RT0568en_US
dc.contributor.sponsorGrantNumberFJCI-2016-29486en_US
dc.source.volume1
dc.source.beginpage24-30
refterms.dateFOA2021-08-24T11:23:22Z


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