Development of nitrite compounded starch-based films to improve color and quality of vacuum-packaged pork

Barone, 2005, Polyethylene reinforced with keratin fibers obtained from chicken feathers, Composites Science and Technology, 65, 173, 10.1016/j.compscitech.2004.06.011 Claus, 2013, Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type, Meat Science, 95, 526, 10.1016/j.meatsci.2013.05.029 De Geyter, 2008, Surface characterization of plasma‐modified polyethylene by contact angle experiments and ATR‐FTIR spectroscopy, Surface and Interface Analysis, 40, 608, 10.1002/sia.2611 Dutra, 2017, Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella, Food Chemistry, 237, 232, 10.1016/j.foodchem.2017.05.108 Faustman, 2010, Myoglobin and lipid oxidation interactions: Mechanistic bases and control, Meat Science, 86, 86, 10.1016/j.meatsci.2010.04.025 Heaton, 2000, Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls, Meat Science, 55, 321, 10.1016/S0309-1740(99)00160-6 Hogg, 1999, Nitric oxide and lipid peroxidation, Biochimica et Biophysica Acta (BBA)-Bioenergetics, 1411, 378, 10.1016/S0005-2728(99)00027-4 Hunt, 2012, 1 Jayasekara, 2004, Preparation, surface modification and characterisation of solution cast starch PVA blended films, Polymer Testing, 23, 17, 10.1016/S0142-9418(03)00049-7 Jeyamkondan, 2000, Review of centralized packaging systems for distribution of retail-ready meat, Journal of Food Protection, 63, 796, 10.4315/0362-028X-63.6.796 Ledoux, 1966, Infrared studies of hydrogen bonding interaction between kaolinite surfaces and intercalated potassium acetate, hydrazine, formamide, and urea, Journal of Colloid and Interface Science, 21, 127, 10.1016/0095-8522(66)90029-8 Lee, 2017, Low dielectric transparent poly (amide-imide) thin film with nano scale porous structure, Macromolecular Research, 25, 1115, 10.1007/s13233-017-5152-3 Lim, 1992, Effect of starch granule size on physical properties of starch‐filled polyethylene film, Biotechnology Progress, 8, 51, 10.1021/bp00013a008 Martins, 2018, How the compatibility between polyethylene and thermoplastic starch can be improved by adding organic acids, Polymer Bulletin, 75, 2197, 10.1007/s00289-017-2147-3 Miller, 1997, Oxygen and aroma barrier properties of edible films: A review, Trends in Food Science & Technology, 8, 228, 10.1016/S0924-2244(97)01051-0 Møller, 2002, Nitric oxide and myoglobins, Chemical Reviews, 102, 1167, 10.1021/cr000078y Nielsen, 1983, Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced vacuum‐packed whole meat product under refrigerated storage, International Journal of Food Science & Technology, 18, 573, 10.1111/j.1365-2621.1983.tb00298.x Ning, 2019, l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation, Food Chemistry, 284, 219, 10.1016/j.foodchem.2019.01.116 Ning, 2007, The influence of citric acid on the properties of thermoplastic starch/linear low-density polyethylene blends, Carbohydrate Polymers, 67, 446, 10.1016/j.carbpol.2006.06.014 Panrong, 2019, Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products, Food Packaging and Shelf Life, 21, 100331, 10.1016/j.fpsl.2019.100331 Payne, 1998, The effects of non-vacuum packaging systems on drip loss from chilled beef, Meat Science, 49, 277, 10.1016/S0309-1740(97)00135-6 Pegg, 1997, Unraveling the chemical identity of meat pigments, Critical Reviews in Food Science & Nutrition, 37, 561, 10.1080/10408399709527789 Pelissari, 2011, Extrusion parameters related to starch/chitosan active films properties, International Journal of Food Science & Technology, 46, 702, 10.1111/j.1365-2621.2010.02533.x Roberts, 2017, Nitrite embedded vacuum packaging improves retail color and oxidative stability of bison steaks and patties, Meat and Muscle Biology, 1, 169, 10.22175/mmb2017.03.0015 Robertson, 2005 Tang, 2004, Krzywicki revisited: Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts, Journal of Food Science, 69, 717, 10.1111/j.1365-2621.2004.tb09922.x Wang, 1994, FTIR analysis of hydrogen bonding in amorphous linear aromatic polyurethanes. I. Influence of temperature, Journal of Polymer Science Part B: Polymer Physics, 32, 1305, 10.1002/polb.1994.090320801 Yang, 2016, An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage, Journal of Animal Science, 94, 4921, 10.2527/jas.2016-0509