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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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Oh, Hyemin, Kim, Sejeong, Lee, Soomin, Ha, Jimyeong, Lee, Jeeyeon, Choi, Yukyung, Lee, Yewon, Kim, Yujin, Seo, Yeongeun, Yoon, Yohan
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2018
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6335136/
https://ncbi.nlm.nih.gov/pubmed/30675111
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e50
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