Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets

International Journal of Food Microbiology

Volumn 266, Issue , 2018, Pages 142-149

  Echeverría, Ignacio ^a   López Caballero, María Elvira ^b   Gómez Guillén, María Carmen ^b   Mauri, Adriana Noemi ^a   Montero, María Pilar ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Active nanocomposite packaging; Clove essential oil; Fish preservation; Metal release; Montmorillonite soy proteins nanocomposites

Indexed keywords

CLOVE OIL; ESSENTIAL OIL; MONTMORILLONITE; NANOCOMPOSITE; NANOFILM; POLYETHYLENE; SOYBEAN PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; ANTIINFECTIVE AGENT; BENTONITE;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BULK DENSITY; CHEMICAL COMPOSITION; CLOVE; COLONY FORMING UNIT; COLOR; FAT CONTENT; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; LACTIC ACID BACTERIUM; LIPID PEROXIDATION; LIPID STORAGE; MARKET; MICROBIAL GROWTH; NONHUMAN; PARTICLE SIZE; PH; PH MEASUREMENT; PROTEIN CONTENT; PSYCHROPHILE; REFRIGERATION; SHELF LIFE; SURFACE PROPERTY; THUNNUS THYNNUS; TUNA; ANIMAL; BACTERIUM; CHEMISTRY; DRUG EFFECTS; PROCEDURES; STANDARDS; SYZYGIUM;

ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIA; BENTONITE; CLOVE OIL; FOOD PACKAGING; NANOCOMPOSITES; SOYBEAN PROTEINS; SYZYGIUM; TUNA;

EID: 85036504083     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.10.003     Document Type: Article

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