Effect of chitosan in meat preservation

The effect of chitosan in meat preservation, including microbiological, chemical, sensory and color qualities, was examined. In liquid medium, chitosan (0·01%) inhibited the growth of some spoilage bacteria such as Bacillus subtilis IFO 3025, Escherichia coli RB, Pseudomonas fragi IFO 3458 and Staph...

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Veröffentlicht in:	Meat science 1994, Vol.38 (2), p.243-254
Hauptverfasser:	Darmadji, Purnama, Izumimoto, Masatoshi
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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