Antimicrobial Edible Films and Coatings for Meat and Meat Products PreservationReport as inadecuate




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The Scientific World Journal - Volume 2014 2014, Article ID 248935, 18 pages -

Review Article

DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico

Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km 4.5 Col Carboneras, 42184 Mineral de la Reforma, HGO, Mexico

División Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca, 36500 Irapuato, GTO, Mexico

Received 5 April 2014; Revised 26 May 2014; Accepted 4 June 2014; Published 24 June 2014

Academic Editor: Matias S. Attene Ramos

Copyright © 2014 Irais Sánchez-Ortega et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings EFC added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.





Author: Irais Sánchez-Ortega, Blanca E. García-Almendárez, Eva María Santos-López, Aldo Amaro-Reyes, J. Eleazar Barboza-Corona, 

Source: https://www.hindawi.com/



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