000096168 001__ 96168
000096168 005__ 20210902121858.0
000096168 0247_ $$2doi$$a10.3390/foods9091336
000096168 0248_ $$2sideral$$a120731
000096168 037__ $$aART-2020-120731
000096168 041__ $$aeng
000096168 100__ $$aDjenane, D.
000096168 245__ $$aImprovement of the shelf-life status of modified atmosphere packaged camel meat using nisin and olea europaea subsp. laperrinei leaf extract
000096168 260__ $$c2020
000096168 5060_ $$aAccess copy available to the general public$$fUnrestricted
000096168 5203_ $$aThe impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 ¿C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.
000096168 536__ $$9info:eu-repo/grantAgreement/ES/AEI-ESF-DGA/PGC2018-093789-B-I00
000096168 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000096168 590__ $$a4.35$$b2020
000096168 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b37 / 144 = 0.257$$c2020$$dQ2$$eT1
000096168 592__ $$a0.774$$b2020
000096168 593__ $$aFood Science$$c2020$$dQ1
000096168 593__ $$aHealth (social science)$$c2020$$dQ1
000096168 593__ $$aPlant Science$$c2020$$dQ1
000096168 593__ $$aMicrobiology$$c2020$$dQ1
000096168 593__ $$aHealth Professions (miscellaneous)$$c2020$$dQ1
000096168 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000096168 700__ $$aAboudaou, M.
000096168 700__ $$aDjenane, F.
000096168 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000096168 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000096168 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000096168 773__ $$g9, 9 (2020), 1336 [21 pp]$$pFoods$$tFoods$$x2304-8158
000096168 8564_ $$s908115$$uhttps://zaguan.unizar.es/record/96168/files/texto_completo.pdf$$yVersión publicada
000096168 8564_ $$s488477$$uhttps://zaguan.unizar.es/record/96168/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000096168 909CO $$ooai:zaguan.unizar.es:96168$$particulos$$pdriver
000096168 951__ $$a2021-09-02-10:33:24
000096168 980__ $$aARTICLE