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- Rodríguez-Gutiérrez, Guillermo, et al. Show all 5 Authors
- Meat science 2019 v.148 pp. 213-218
- antioxidant activity; antioxidants; beef; beeswax; cold storage; composite films; composite materials; edible films; gelatin; glycerol; lipid peroxidation; olives; oxidation; oxygen; permeability; plasticizers; raw meat; sorbitol; storage temperature; storage time; thiobarbituric acid; thiobarbituric acid-reactive substances
- ... The objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeabi ...