Jump to Main Content
- Marina Alarcón; Manuel López-Viñas; María Soledad Pérez-Coello; María Consuelo Díaz-Maroto; María Elena Alañón; Almudena Soriano
- Antioxidants 2020 v.9 no.8 pp. -
- Vitis vinifera; aerobes; aldehydes; antimicrobial properties; antioxidant activity; antioxidants; ascorbic acid; bacteria; biopreservatives; cold storage; color; deer; esters; grapes; lees; lipid peroxidation; lipids; modified atmosphere packaging; odors; organic acids and salts; oxidation; pH; refrigeration; storage time; taste; venison; volatile compounds; wines
- ... Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and 12 days. The addition of lees (2.5% and 5%) produced a reduction of pH and variations in color (L* ...
- Ayhan Duran; Halil Ibrahim Kahve
- Meat science 2020 v.162 pp. 107961
- aerobes; animals; antioxidant activity; beef; biopreservatives; chitosan; coatings; edible films; lactic acid bacteria; livestock and meat industry; markets; nutrient content; shelf life; thiobarbituric acid; total volatile basic nitrogen; vacuum packaging
- ... Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purp ...