Data/hora: 11/06/2024 02:22:20

Biblioteca(s): 	Embrapa Instrumentação; Embrapa Pecuária Sudeste.	
Data corrente: 	13/09/2021	
Data da última atualização: 	10/06/2022	
Autoria: 	FORATO, L. A.; BERNARDES FILHO, R.; COLNAGO, L. A.; NASSU, R. T.	
Afiliação: 	LUCIMARA APARECIDA FORATO, CNPDIA; RUBENS BERNARDES FILHO, CNPDIA; LUIZ ALBERTO COLNAGO, CNPDIA; RENATA TIEKO NASSU, CPPSE.	
Título: 	Active edible coatings in meat.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	CAB Reviews, v. 16, n. 038, 2021.	
Páginas: 	1 - 9	
DOI: 	10.1079/PAVSNNR202116038	
Idioma: 	Inglês	
Conteúdo: 	Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined with antioxidant and antimicrobial substances, have been used to improve meat shelf life by creating an oxygen barrier against lipid oxidation, acting as an antimicrobial agent, and to keep meat color. Here, we reviewed the use of active edible coatings and their effects on physicochemical and sensory characteristics of chicken, pork, beef, lamb meat, and fish.	
Palavras-Chave: 	Active packaging; Muscle foods; Protein.	
Thesaurus Nal: 	Antimicrobial packaging; Antioxidants; Polysaccharides.	
Categoria do assunto: 	--
Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Instrumentação (CNPDIA)	
Exemplares: 	CNPDIA - (17824-1) - UPC - AP - DD - PROCI.21/76 -  - 2021/77 - DIS
CPPSE - (25421-1) - UPC - AP - DD - PROCI-2021.00133 - FOR - 2021.00152 - DIS