کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132432 1492052 2018 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Edible films and coatings in seafood preservation: A review
ترجمه فارسی عنوان
فیلم ها و پوشش های خوراکی در حفظ غذاهای دریایی: بررسی
کلمات کلیدی
فیلم های خوراکی، پوشش های خوراکی، کیفیت غذاهای دریایی، مدت نگهداری غذاهای دریایی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- Edible films and coatings have many advantages over plastic packages.
- Edible coating improves the shelf-life of seafood by the application of natural resources.
- Edible coating and filming has potential application in the next generation of seafood packaging.

Seafood is highly perishable and has a short shelf-life. During storage many reactions occur leading to changes in quality such as endogenous chemical and enzymatic reactions. The safety and shelf-life are related to the presence of food spoilage and pathogenic microorganisms. Despite improved manufacturing facilities and implementation of effective process control procedures such as the Hazard Analysis Critical Control Point system by seafood companies, the number of seafood-related foodborne illnesses has increased. Edible coatings can improve the quality of fresh and frozen products by retarding microbial growth, reducing lipid oxidation and moisture loss, and functioning as a carrier of food additives such as antimicrobial and antioxidant agents. Biodegradable edible coatings have various advantages over synthetic coatings such as being edible and generally being more environmentally friendly. This paper reviews the application of various types of natural bio-polymer and different active ingredients incorporated into the films and their effects on seafood quality attributes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 240, 1 February 2018, Pages 505-513
نویسندگان
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