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

Abstract 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% CaCl2, hydrogel 2: 1% κ-carrageenan+1% chitosan, hydrogel 3: 2% κ-carrageenan+1% CaCl2, and hydrogel 4: 2% κ-carrageenan...

Descripción completa

Detalles Bibliográficos

Autores principales:	Hyemin Oh, Sejeong Kim, Soomin Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Yewon Lee, Yujin Kim, Yeongeun Seo, Yohan Yoon
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Springer Nature 2018-12-01
Colección:	Food Science of Animal Resources
Materias:	antimicrobial hydrogel patch natural antibiotic agent Listeria monocytogenes Yukhoe
Acceso en línea:	https://doi.org/10.5851/kosfa.2018.e50
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!