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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Publicat a:Korean J Food Sci Anim Resour
Autors principals: Oh, Hyemin, Kim, Sejeong, Lee, Soomin, Ha, Jimyeong, Lee, Jeeyeon, Choi, Yukyung, Lee, Yewon, Kim, Yujin, Seo, Yeongeun, Yoon, Yohan
Format: Artigo
Idioma:Inglês
Publicat: Korean Society for Food Science of Animal Resources 2018
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Article
Accés en línia: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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