000150646 001__ 150646
000150646 005__ 20251017144622.0
000150646 0247_ $$2doi$$a10.1016/j.lwt.2021.113015
000150646 0248_ $$2sideral$$a128394
000150646 037__ $$aART-2022-128394
000150646 041__ $$aeng
000150646 100__ $$aOuahioune, Lidia Ait
000150646 245__ $$aNovel active biopackaging incorporated with macerate of carob (Ceratonia siliqua L.) to extend shelf-life of stored Atlantic salmon fillets (Salmo salar L.)
000150646 260__ $$c2022
000150646 5060_ $$aAccess copy available to the general public$$fUnrestricted
000150646 5203_ $$aTwo antioxidant bio-based packaging materials incorporated with an 8% aqueous solution of carob seed ethanol macerate (CSE) or 8% aqueous solution of carob seed acetone macerate (CSA) were developed. Fresh salmon fillets were packaged in active and control films and stored at refrigeration temperature at 4 ± 1 °C. The quality was evaluated by sensory analysis, color, pH, water holding capacity and drip loss, thiobarbituric acid reactive substances, and total volatile basic nitrogen. The CSE and CSA samples presented satisfactory off-odor and overall acceptability results than the control samples until the 5th storage day. For color analysis, active samples preserved better the characteristics of fresh salmon than the controls during the first storage days. The fresh salmon fillet covered with active packaging presented on the 5th storage day a lower values of pH (6.54 ± 0.05 and 6.60 ± 0.11), drip loss (3.17 ± 0.76 and 2.83 ± 0.29), thiobarbituric acid reactive substances (0.056 ± 0.033 and 0.088 ± 0.054) and total volatile basic nitrogen (30.04 ± 3.54 and 32.67 ± 4.81), whereas, the highest water holding capacity values (92.23 ± 1.09 and 92.91 ± 3.07) for CSE and CSA respectively, as compared to those of blank biopackaging. © 2021
000150646 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53-20R$$9info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00
000150646 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000150646 590__ $$a6.0$$b2022
000150646 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 142 = 0.169$$c2022$$dQ1$$eT1
000150646 592__ $$a1.173$$b2022
000150646 593__ $$aFood Science$$c2022$$dQ1
000150646 594__ $$a9.6$$b2022
000150646 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150646 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000150646 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000150646 700__ $$aDjenane, Djamel
000150646 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000150646 773__ $$g156 (2022), 113015 [12 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000150646 8564_ $$s4111456$$uhttps://zaguan.unizar.es/record/150646/files/texto_completo.pdf$$yVersión publicada
000150646 8564_ $$s2462679$$uhttps://zaguan.unizar.es/record/150646/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000150646 909CO $$ooai:zaguan.unizar.es:150646$$particulos$$pdriver
000150646 951__ $$a2025-10-17-14:22:12
000150646 980__ $$aARTICLE