학술논문
Effect of Organic Acid Salts and Chitosan on Case-Ready Packed Ground Beef and Pork Patties
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Seon Hee Park Seung Hee Chung Sung Ki Lee Keun Taik Lee
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제4호, 674~684쪽, 전체 11쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2010.08.31
4,120원
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국문 초록
영문 초록
The effects of ascorbic acid (AA) alone or in combination with sodium acetate/calcium lactate (AA+SACL) and chitosan (AA+CH) on the physicochemical properties and microbial growth of beef and pork patties stored at 5oC were investigated. The patties were case-ready packed in an air-containing polypropylene (PP) tray and sealed with polyethylene terephthlate (PETP)/casted polypropylene (CPP) top film. Treatments with AA, AA+SACL and AA+CH were effective in inhibiting total aerobic bacteria from day 4 compared to the control. In general, thiobarbituric acid, volatile basic nitrogen, and hue values in treated samples were lower than the control over the storage, whereas Hunter a* (redness) values and sensory scores for surface color and off-odor were higher. Regarding quality and shelf-life extension, ground beef and pork patties treated with AA+SACL produced the most desirable results among all treatments during storage.
목차
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