Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color and microbiological qualities of raw beef. Three strains of Es...

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Detalles Bibliográficos
Autores principales: HHM, Hammad, Ma, Meihu, Jin, Guofeng, Jin, Yongguo, Khalifa, Ibrahim, Zeng, Qi, Liu, Yuanyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837893/
https://www.ncbi.nlm.nih.gov/pubmed/31728442
http://dx.doi.org/10.5851/kosfa.2019.e40

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837893/
https://www.ncbi.nlm.nih.gov/pubmed/31728442
http://dx.doi.org/10.5851/kosfa.2019.e40

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