Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

• Hauptverfasser: Sofia C. Lourenço (Verfasst von), Maria João Fraqueza (Verfasst von), Maria Helena Fernandes (Verfasst von), Margarida Moldão-Martins (Verfasst von), Vítor D. Alves (Verfasst von)
• Format: Buch
• Veröffentlicht: MDPI AG, 2020-07-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: Connect to this object online.

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used...