Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorDias, M. V.-
Autor(es): dc.creatorSoares, N. F. F.-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorSousa, M. M.-
Autor(es): dc.creatorNunes, C. A.-
Autor(es): dc.creatorOliveira, I. R. N.-
Autor(es): dc.creatorMedeiros, E. A. A.-
Data de aceite: dc.date.accessioned2026-02-09T11:30:55Z-
Data de disponibilização: dc.date.available2026-02-09T11:30:55Z-
Data de envio: dc.date.issued2014-12-10-
Data de envio: dc.date.issued2014-12-10-
Data de envio: dc.date.issued2013-05-31-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4827-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0308814613007565-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1141948-
Descrição: dc.descriptionWe developed antimicrobial packaging incorporated with allyl isothiocyanate (AIT) and carbon nanotube (CNT), and this packaging was used for shredded cooked chicken meat inoculated with Salmonella Chole- raesuis. The following parameters were analysed during the 40 days of storage: microbial counts, colour characteristics and changes in the oxidation of the meat as well as changes in the mechanical properties of the film, the structure of the antimicrobial film and the diffusion of the antimicrobial agent into the food. The incorporation of AIT into the films increased the elongation at the break (E) value of the films and decreased the tensile strength (TS) value of the films. The CNT was important to retain the AIT which is a volatile substance in the film. The diffusion of the AIT from the film into the chicken reduced the microbial contamination, controlled oxidation and reduced the colour changes. Thus, these packages were effective for the 40 days of storage.-
Idioma: dc.languageen-
Publicador: dc.publisherApplied Science Publishers-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectAntimicrobial packaging-
Palavras-chave: dc.subjectAllyl isothiocyanate-
Palavras-chave: dc.subjectSalmonella choleraesuis-
Palavras-chave: dc.subjectCooked shredded chicken meat-
Palavras-chave: dc.subjectAnimal feed - Analysis-
Palavras-chave: dc.subjectDiet - Veterinary-
Palavras-chave: dc.subjectFood quality-
Palavras-chave: dc.subjectGlycerol - Administration and dosage-
Palavras-chave: dc.subjectMeat/analysis-
Título: dc.titleUse of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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