Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork

The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB‐N), and biogenic amine contents of vacuum‐packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice...

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Detalles Bibliográficos
Autores principales: Li, Chen, Han, Yuhang, Fan, Sanhong, Ma, Lizhen, Zhang, Yi, Simpson, Benjamin Kofi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382183/
https://www.ncbi.nlm.nih.gov/pubmed/32724575
http://dx.doi.org/10.1002/fsn3.1535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382183/
https://www.ncbi.nlm.nih.gov/pubmed/32724575
http://dx.doi.org/10.1002/fsn3.1535

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