Properties of Allicin-Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage.

Foods · 2023 · PMC10572519 · PMID 37835366

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a decreasing trendno p-value reported

As shown in Table 3 , with the increase of the concentration of allicin, the MC of the film showed a decreasing trend.

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showed a trendno p-value reported

During the preservation of beef, the L* values of each group of samples showed a trend of temporary increase and then continuous decrease; with the extension of storage time, the surface water of beef is evaporated and the brightness is reduced [ 42 ].

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an increasing trendno p-value reported

From Table 2 , with the increase of allicin content, the TS and EAB of the film both showed an increasing trend, increasing from 19.45 MPa to 25.76 MPa and 31.97% to 71.22%, respectively.

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