Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii

Bento, Roberta Albuquerque; Stamford, Tânia Lúcia Montenegro; Stamford, Thayza Christina Montenegro; Andrade, Sâmara Alvachian Cardoso; Souza, Evandro Leite de

doi:10.1016/j.lwt.2010.08.016

Cited by 21 publications

(13 citation statements)

References 21 publications

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“…chitin; chitosan Cardoso et al [76] , Berger et al [77] Rhizopus stolonifer Chitosan Paiva et al [78] Mucor spp. enzyme production; chitosan Bento et al [79] , Fai et al [80] , Souza et al [81] Fusarium sp. Chitosan Berger et al [82] Paiva and colleagues, in 2014, tested the chitosan extracted from Cunninghamella elegans, as an antibacterial agent against Escherichia coli and Staphylococcus aureus, the study was successful in inhibiting bacteria in all times tested, proving the effectiveness of chitosan as an antibacterial agent [61] .…”

Section: Speciesmentioning

confidence: 99%

Review of fungal chitosan: past, present and perspectives in Brazil

2018

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Fungal chitosan is a polymer that has been discussed and studied since 1859 in the world with great advances occurring over the years. Due to its global importance, this review aims to expose the history of the production and application of fungal chitosan in Brazil. Data collection was done at the Scielo, Sciencedirect and Pubmed databases, considering the period of the last 50 years. The inclusion criteria were articles on pure or associated chitosan and, in particular, fungal chitosan produced or applied by Brazilian research groups. At the end of the review, it was noticed a fungal chitosan very studied in different continents, and in Brazil is still used in specific and small groups. With the present work, it is expected that the diffusion of the studies will be accelerated and that potential research groups for fungal chitosan may grow through interaction with the existing ones.

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Section: Speciesmentioning

confidence: 99%

Review of fungal chitosan: past, present and perspectives in Brazil

2018

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“…It is worth pointing out that the concentration of Chitosan used in the present study was lower than that used by G€ okmen and Gürbüz (2011). Bento, Stamford, Stamford, de Andrade, and de Souza (2011) reported that the addition of low-molecular-weight chitosan, from Mucor rouxii, to bovine meat pât e at 5 mg g À1 (0.5%) would be acceptable to consumers, although some negative effects on flavor and taste were reported.…”

Section: Combined Effects Of Antimicrobial Compounds and Patp Or Tp Omentioning

confidence: 99%

Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds

et al. 2016

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“…Maintaining nutritional and organoleptic properties of food commodities as well as ensuring their microbiological safety is still the priority of present era [1]. Use of antimicrobial packaging is much feasible to provide safety and quality to refrigerated products [2]. Antimicrobial based package is considered as one of the types of active packaging [3,4].…”

Section: Introductionmentioning

confidence: 99%