Effect of Soy Protein Isolate Coating on Meat Quality of Pork Fresh Cut during Refrigerated Storage

Effect of Soy Protein Isolate Coating on Meat Quality of Pork Fresh Cut during Refrigerated Storage

Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at 4oC for 5 days. The SPI coating reduced (p

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Bibliographische Detailangaben
Veröffentlicht in:Journal of applied biological chemistry 2012, Vol.55 (1), p.27-34
Hauptverfasser: Shon, Jin-Han, Kim, Jin-Ho, Eo, Ji-Hyun, Choi, Yong-Hwa
Format: Artikel
Sprache:kor
Schlagworte:
microbial growth
moisture Loss oxidative degradation
shelf Life
soy protein coating
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Beschreibung
Zusammenfassung:Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at 4oC for 5 days. The SPI coating reduced (p
ISSN:1976-0442
2234-7941
DOI:10.3839/jabc.2011.055