Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface

This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% CaCl(2), hydrogel 2: 1% κ-carrageenan+1% chitosan, hydrogel 3: 2% κ-carrageenan+1% CaCl(2), and hydrogel 4: 2% κ-carrageenan+3% C...

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Detalles Bibliográficos
Autores principales: Oh, Hyemin, Kim, Sejeong, Lee, Soomin, Ha, Jimyeong, Lee, Jeeyeon, Choi, Yukyung, Lee, Yewon, Kim, Yujin, Seo, Yeongeun, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335136/
https://www.ncbi.nlm.nih.gov/pubmed/30675111
http://dx.doi.org/10.5851/kosfa.2018.e50

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335136/
https://www.ncbi.nlm.nih.gov/pubmed/30675111
http://dx.doi.org/10.5851/kosfa.2018.e50

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