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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Veröffentlicht in:Korean J Food Sci Anim Resour
Hauptverfasser: Oh, Hyemin, Kim, Sejeong, Lee, Soomin, Ha, Jimyeong, Lee, Jeeyeon, Choi, Yukyung, Lee, Yewon, Kim, Yujin, Seo, Yeongeun, Yoon, Yohan
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2018
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Article
Online Zugang: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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