Effect of active packaging on low-sodium restructured chicken steaks

Journal of Food Science and Technology

Volumn 52, Issue 6, 2015, Pages 3376-3382

  Cestari, L A ^a   Gaiotto, R C ^a   Antigo, J L ^a   Scapim, M R S ^a   Madrona, G S ^a   Yamashita, F ^b   Pozza, M S S ^c   Prado, I N ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

^c UNIVERSIDADE ESTADUAL DO OESTE DO PARANÁ   (Brazil)

Author keywords

Chicken burger; Lipid oxidation; Low sodium; Oregano oil; Preservation

Indexed keywords

ANIMALS; ANTIOXIDANTS; ESCHERICHIA COLI; ESSENTIAL OILS; FOOD PRESERVATION; POTASSIUM; POTASSIUM SORBATE; SENSORY ANALYSIS; SODIUM; WOOD PRESERVATION;

ACTIVE PACKAGING; BIODEGRADABLE PACKAGING; CHICKEN BURGER; CRUDE PROTEINS; LIPID OXIDATION; LOW SODIUM; OREGANO ESSENTIAL OIL; OREGANO OIL;

PACKAGING;

ORIGANUM;

EID: 84929947512     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1357-z     Document Type: Article

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