Ontology highlight
ABSTRACT:
SUBMITTER: Bojorges H
PROVIDER: S-EPMC7455931 | biostudies-literature | 2020 Aug
REPOSITORIES: biostudies-literature
Bojorges Hylenne H Ríos-Corripio M A MA Hernández-Cázares Aleida S AS Hidalgo-Contreras Juan Valente JV Contreras-Oliva Adriana A
Food science & nutrition 20200711 8
The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (<i>p</i> < .05) in ...[more]