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Color instrumental, apreciación visual y oxidación lipídica de pechuga de pollo conservada en envases con nanopartículas de óxido de zinc y plata
| Content Provider | Semantic Scholar |
|---|---|
| Author | García, Guillermo Ripoll Lasalle, Pere Albertí Doblado, Begoña Panea |
| Copyright Year | 2013 |
| Abstract | Chicken breasts were stored in two trays containing 5 % and 10 % of Ag + 1% of ZnO nanocomposite and a standard tray. Instrumental colour (L*, a* and b*), visual appraisal (from 1, bad to 3, good) and lipid oxidation were studied for 0 d, 7 d, 10 d 15 d and 21 d. The 100 % of breast were evaluated as 1 at 21 d and then, instrumental colour was not measured. No significant effect of packaging was detected on instrumental colour and visual appraisal. However, both colour and visual appraisal were significantly influenced by storage time. Breasts were rejected by evaluators around 13 d of storage. Packaging had a slightly influence on lipid oxidation. Standard tray showed a tendency to greater lipid oxidation than 10 % tray. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://citarea.cita-aragon.es/citarea/bitstream/10532/2282/1/2013_146.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
