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DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | Zinoviadou, Kyriaki | - |
dc.contributor.author | Kozarevska, Natalija | - |
dc.contributor.other | Adamidis, Tryfon | en_US |
dc.date.accessioned | 2019-06-11T12:22:20Z | - |
dc.date.available | 2019-06-11T12:22:20Z | - |
dc.date.issued | 2014-07 | - |
dc.identifier.uri | http://repository.afs.edu.gr/handle/6000/144 | - |
dc.identifier.uri | https://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=23697 | en_US |
dc.description | Includes bibliographical references and illustrations. | en_US |
dc.description | BSc (Hons) in Food Science and Technology | en_US |
dc.description.abstract | ε-polylysine is a homopolymer of an L-lysine-essential amino acids which antimicrobial activity exhibited positive results in several studies before. This study observed the antimicrobial activity of different concentrations of ε-polylysine (0.1%, 0.2% and 0.3%) incorporated in glycerol plasticized alginate films, during 10 days of storage at 4oC, against, lactic acid bacteria and Enterobacteriaceae present in chicken breast meat. Bactericidal effects of ε-PL were obtained against Enterobacteriaceae when higher concentrations (0.2% and 0.3%) of the antimicrobial agent were used. The films did not exhibit inhibitory effect against LAB-reduction in growth rate was not observed. Furthermore, the films showed to be effective in color retention of the meat samples, analyses on the moisture uptake of the ε-PL containing alginate films were conducted. The films showed high rate of moisture uptake due to their hydrophilic nature. The consentration of the ε-PL did not show to have any effect on the moisture uptake of the aliginate films. | en_US |
dc.format | Spiral binding | en_US |
dc.format.extent | 39 pages | en_US |
dc.language.iso | en | en_US |
dc.publisher | Perrotis College | en_US |
dc.publisher | Cardiff Metropolitan University | en_US |
dc.rights | All rights reserved | en_US |
dc.rights | Attribution-NonCommercial 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | * |
dc.subject | ε-polylysine | en_US |
dc.subject | Homopolymers | en_US |
dc.subject | Enetrobacteriacae | en_US |
dc.subject | Antimicrobials | en_US |
dc.subject.lcsh | Dissertations, Academic | en_US |
dc.subject.lcsh | Edible coatings | en_US |
dc.subject.lcsh | Active food packaging | en_US |
dc.subject.lcsh | Polysaccharides | en_US |
dc.subject.lcsh | Biochemistry | en_US |
dc.subject.lcsh | Proteins | en_US |
dc.subject.lcsh | Antimicrobial polymers | en_US |
dc.subject.lcsh | Food - Shelf-life dating | en_US |
dc.subject.other | Perrotis College - Dissertations - 2014 | en_US |
dc.subject.other | Food science and technology. Perrotis College | en_US |
dc.title | Antimicrobial edible packaging as a means to prolong the shelf life of chicken | en_US |
dc.type | Dissertation | en_US |
local.description.status | Not published | en_US |
local.repository | DAPL | en_US |
Appears in Collections: | Dissertations |
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