| Abstrakt: |
A recent study conducted at Federal University in Vicosa, Brazil, explored the use of garlic essential oil (GEO) incorporated into cellulose acetate (CA) films to improve the preservation of sliced cooked ham. The study found that the active films significantly reduced the growth of spoilage microbial groups and extended the lag phase of psychrotrophic bacteria, potentially increasing the shelf life of the product. However, the active films did not have a significant effect on the physicochemical characteristics of the food. This research suggests that CA films with small amounts of GEO could be a promising alternative to reduce microbial spoilage in sliced cooked ham. [Extracted from the article] |
