Gelatin films with nisin and catechin for minced pork preservation

• Main Authors: Pimonpan Kaewprachu, Chedia Ben Amara, Nadia Oulahal, Adem Gharsallaoui, Catherine Joly, Wirongrong Tongdeesoontorn, Saroat Rawdkuen, Pascal Degraeve
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Engineering; Materials Science; Medicine
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85056605912&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/62486
• Institution: Chiang Mai University

© 2018 Elsevier Ltd The capacity of gelatin-based active films to extend the shelf-life of minced pork meat was investigated. In vitro antibacterial and antioxidant activity of films resulted from nisin and catechin incorporation, respectively. Cross-linking of gelatin macromolecules by microbial tr...