Project: Development and validation of active packaging and ingredients

Development and validation of active packaging and healthy ingredients in meat products and fruit preserves to access new international markets

PARTICIPANTS.
Aragonese Food Cluster, TAISI, Fribin, Bernal Sausages, University of Zaragoza, CSIC

DESCRIPTION AND OBJECTIVES.
It is intended to increase the useful life of meat products and canned fruits, with the aim of accessing new international markets. The proposed methods of increasing life time are: active packaging, beta irradiation and modification of ingredients. For this, a review of the scientific literature on the use of these methods in the selected matrices was carried out.

The review carried out found satisfactory applications of active packaging (meat antioxidants, vegetable antimicrobials, particle migration); irradiation, and modification of ingredients (mainly amount of salt and fat), positively concluding its viability.

Confined:

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