Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends

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Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends

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作者：Elsa Lloret^a ; Pierre A. Picouet^a ; Raú ; l Trbojevich^b ; Avelina Ferná ; ndez^c ; ^{velifdez@ific.uv.es" class="auth_mail" title="E-mail the corresponding author}
关键词：Nylon ; Cooked ham ; Nanoclays ; Oxygen permeation ; Colour ; Exfoliation ; MAP
刊名：LWT - Food Science and Technology
出版年：2016
出版时间：March 2016
年：2016
卷：66
期：Complete
页码：582-589
全文大小：870 K

文摘

•: A novel three-layer nanocomposite blend of LDPE and polyamide 6 can be fabricated.
•: Nanoclays in polyamide 6 blends with LDPE are not aggregated and nearly exfoliated.
•: Nanoclays reduce the oxygen transmission rate in polyamide 6 blends with LDPE.
•: The colour of cooked ham is preserved in nanocomposite blends of polyamide.
•: Excellent perspectives for nanocomposite blends of polyamide in the packaging of cooked ham.

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