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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Bibliografiske detaljer
Udgivet i: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
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2018
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Article
Online adgang: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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