RT info:eu-repo/semantics/article
T1 Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers
A1 Albertos Muñoz, Irene
AB Seaweeds (Himanthalia elongata and Palmaria palmata) and seaweed extracts were used for formulation of active edible films. Films formulated with H. elongata showed higher total phenols and antioxidant capacity than the films formulated with P. palmate and significant (p ≤ 0.05) higher than those formulated with seaweeds extracts regardless of the specie used.The use of the edible films enriched with seaweeds in the fish burgers controlled significantly pH and water activity changes over storage and reduced the microbial growth, especially in the case of edible films formulated with H. elongata compared to control. In addition, a significant (p ≤ 0.05) reduction of lipid oxidation and enhancement of antioxidant capacity of trout burgers over storage were observed. The use of seaweeds incorporated in edible films seems to be a feasible strategy for increasing the shelf life of fish burgers, products prone to rapid oxidative processes and spoilage.
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/64852
UL https://uvadoc.uva.es/handle/10324/64852
LA eng
NO I. Albertos, A.B Martin-Diana, M. Burón, D. Rico, Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers, Food Packaging and Shelf Life, Volume 22, 2019, 100382, ISSN 2214-2894, https://doi.org/10.1016/j.fpsl.2019.100382.
DS UVaDOC
RD 25-nov-2024