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- Monteschio, Jessica de Oliveira, et al. Show all 8 Authors
- Meat science 2018 v.143 pp. 153-158
- antioxidants; beef; coatings; consumer acceptance; consumer preferences; cooked foods; edible films; essential oils; flavor; oregano; purchasing; rosemary; shelf life; steaks; willingness to pay
- ... Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with ...
- Monteschio, Jessica de Oliveira, et al. Show all 9 Authors
- Journal of food science and technology 2018 v.55 no.12 pp. 4945-4955
- Oreochromis niloticus; antioxidant activity; antioxidants; coatings; color; edible films; firmness; fish; fish fillets; ginger; lipid peroxidation; odors; oregano; oregano oil
- ... The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano ...