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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Foilsithe in: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
Formáid: Artigo
Teanga:Inglês
Foilsithe: Korean Society for Food Science of Animal Resources 2018
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Article
Rochtain Ar Líne: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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