Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends
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- 作者：Elsa Lloreta ; Pierre A. Picoueta ; Raú ; l Trbojevichb ; Avelina Ferná ; ndezc ; 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
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A novel three-layer nanocomposite blend of LDPE and polyamide 6 can be fabricated.
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Nanoclays in polyamide 6 blends with LDPE are not aggregated and nearly exfoliated.
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Nanoclays reduce the oxygen transmission rate in polyamide 6 blends with LDPE.
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The colour of cooked ham is preserved in nanocomposite blends of polyamide.
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Excellent perspectives for nanocomposite blends of polyamide in the packaging of cooked ham.