Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin

Simple item page
dc.contributor.authorBenjakul, S.
dc.contributor.authorPisuchpen, S.
dc.contributor.authorO'Brien, Nora
dc.contributor.authorKarnjanapratum, S.
dc.contributor.funderNational Research Universityen
dc.contributor.funderThailand Research Funden
dc.date.accessioned2019-10-06T20:56:05Z
dc.date.available2019-10-06T20:56:05Z
dc.date.issued2018-12-17
dc.description.abstractEffect of antioxidants (green tea powder (GT) and citric acid (CA)) and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen (HC) from seabass skin was studied up to 6 months of storage at 25°C in dark. Up to 3 months of storage, the addition of antioxidants impeded lipid oxidation, especially those cereal bars packed in polypropylene with normal heat seal (PP). Changes in moisture content, water activity, color, texture, PV, TBARS and formation of volatiles were effectively retarded when samples were packed under N 2 gas in laminated polyethylene/aluminium foil bag (LF) for 6 months of storage.en
dc.description.sponsorshipThailand Research Fund (TRF Distinguished Research Professor Grant)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBenjakul, S., Pisuchpen, S., O’Brien, N. and Karanjanapratum, S. (2018) ‘Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin’, Italian Journal of Food Science, 31(2) pp. 347-346. DOI: 10.14674/IJFS-1211en
dc.identifier.doi10.14674/IJFS-1211en
dc.identifier.endpage366en
dc.identifier.issn1120-1770
dc.identifier.issued2en
dc.identifier.journaltitleItalian Journal of Food Scienceen
dc.identifier.startpage347en
dc.identifier.urihttps://hdl.handle.net/10468/8702
dc.identifier.volume31en
dc.language.isoenen
dc.publisherChiriotti Editorien
dc.relation.urihttps://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1211
dc.rights© The Author(s) 2019. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectHydrolyzed collagenen
dc.subjectCereal baren
dc.subjectAntioxidantsen
dc.subjectPacking conditionen
dc.subjectPhysicochemical parametersen
dc.titleEffect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skinen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
document (1).pdf
Size:
1.25 MB
Format:
Adobe Portable Document Format
Description:
Published version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles