دورية أكاديمية
Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon.
| العنوان: | Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon. |
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| المؤلفون: | Gómez-Estaca J; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. Electronic address: joaquin.gomez@csic.es., Alemán A; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain., López-Caballero ME; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain., Baccan GC; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain., Montero P; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain., Gómez-Guillén MC; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. Electronic address: mc.gomez@csic.es. |
| المصدر: | Food chemistry [Food Chem] 2019 Mar 15; Vol. 276, pp. 342-349. Date of Electronic Publication: 2018 Oct 06. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Salmon*, Chitosan/*analysis , Decapoda/*chemistry , Seafood/*analysis, Animals ; Anti-Infective Agents/pharmacology ; Arthropod Proteins/analysis ; Biological Availability ; Chitosan/pharmacology ; Fatty Acids, Unsaturated/analysis |
| مستخلص: | A shrimp extract (SME) obtained from the mild-acid demineralization treatment of shrimp shells to produce chitosan was collected. It was mainly composed of fat (≈73%), protein (≈19%), and ash (≈9%) and contained considerable amounts of calcium (≈1.9 g/100 g), astaxanthin (≈30 mg/100 g) and unsaturated fatty acids (≈27% MUFA, ≈39% PUFA). The SME was used in combination with chitosan for wrapping raw salmon to produce a ready-to-eat product enriched in calcium. No significant changes in hardness were found, as compared to the unwrapped salmon. Estimated intakes of bioaccessible calcium increased significantly by 3.6-fold, whereas intake of bioaccessible fat was reduced by 15%. SFA were the main fatty acid group reduced (≈80%), whereas MUFA and PUFA were only reduced by ≈20% each. Total viable counts, pseudomonads, enterobacteria, and specific fish spoilers were reduced by 2-4 log CFU/g in wrapped sample during the chilled storage period (19 days). (Copyright © 2018 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Bioaccessibility; Calcium; Chitosan film; Demineralization; Polyunsaturated fatty acids; Shrimp waste |
| المشرفين على المادة: | 0 (Anti-Infective Agents) 0 (Arthropod Proteins) 0 (Fatty Acids, Unsaturated) 9012-76-4 (Chitosan) |
| تواريخ الأحداث: | Date Created: 20181110 Date Completed: 20190218 Latest Revision: 20191210 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodchem.2018.10.031 |
| PMID: | 30409604 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2018.10.031 |