Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties.

Qin, Yu-Yue; Yang, Ji-Yi; Lu, Hong-Bo; Wang, Sha-Sha; Yang, Jing; Yang, Xing-Chao; Chai, Man; Li, Lin; Cao, Jian-Xin

Qin, Yu-Yue; Yang, Ji-Yi; Lu, Hong-Bo; Wang, Sha-Sha; Yang, Jing; Yang, Xing-Chao; Chai, Man; Li, Lin; Cao, Jian-Xin.

Affiliation

Qin YY; Institute of Chemical Engineering, Kunming University of Science and Technology, Kunming 650550, China. Electronic address: rabbqy@163.com.

Int J Biol Macromol ; 61: 312-6, 2013 Oct.

Article in En | MEDLINE | ID: mdl-23916647

Subject(s)

Chitosan/chemistry; Meat Products/standards; Meat/standards; Polyphenols/chemistry; Tea/chemistry; Animals; Food Packaging; Food Preservation; Hydrogen-Ion Concentration; Lipids/chemistry; Meat/microbiology; Meat Products/microbiology; Metmyoglobin/chemistry; Swine; Time Factors

Key words

Antimicrobial; Antioxidant; Chitosan; Pork; Shelf life; Tea polyphenol

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Full text: 1 Database: MEDLINE Main subject: Tea / Chitosan / Polyphenols / Meat / Meat Products Language: En Journal: Int J Biol Macromol Year: 2013 Type: Article

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Full text: 1 Database: MEDLINE Main subject: Tea / Chitosan / Polyphenols / Meat / Meat Products Language: En Journal: Int J Biol Macromol Year: 2013 Type: Article