ArticleFood science & nutrition2018
The antibacterial effect of whey protein-alginate coating incorporated with the lactoperoxidase system on chicken thigh meat.
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed.
- Lactoperoxidase: Properties, Functions, and Potential Applications.International journal of molecular sciences · 2025Review
- Review
- Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat.Foods (Basel, Switzerland) · 2023Review
- Application of Nanoliposomes Containing Nisin and Crocin in Milk.Advanced pharmaceutical bulletin · 2023Article
- Structures, Properties and Applications of Alginates.Marine drugs · 2022Review
- Effect of nanocomposite alginate-based film incorporated with cumin essential oil and TiOFood science & nutrition · 2022Article
- Milk protein-based active edible packaging for food applications: An eco-friendly approach.Frontiers in nutrition · 2022Review
- Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review.Frontiers in nutrition · 2022Review
- Alginate-Based Edible Films and Coatings for Food Packaging Applications.Foods (Basel, Switzerland) · 2018Review
- The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Food science & nutrition · 2018Article
- The antibacterial effect of whey protein-alginate coating incorporated with the lactoperoxidase system on chicken thigh meat.Food science & nutrition · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein-alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate-whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate-whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria,
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.