지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국응용생명화학회 Journal of applied biological chemistry Journal of applied biological chemistry 제55권 제1호
- 발행연도
- 2012.1
- 수록면
- 27 - 34 (8page)
이용수
초록· 키워드
오류제보하기
Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at $4^{\circ}C$ for 5 days. The SPI coating reduced (p<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV), compared with controls. The inhibition of TBARS and PV for SPI-coated porks with and without CMC, compared with the control was 19.1 and 23.9, and 25.7 and 37.7%, respectively. The SPI coating prevented loss of $L^*$ and $a^*$ values of porks compared to the control. The ability of the SPI coating to provide a moisture barrier for the porks was reduced (p<0.05). The SPI-coated porks with and without CMC reduced moisture loss by 37.3 and 44.6%, respectively, over the control. However, SPI coating of porks did not inhibit the growth of either total plate counts or L. monocytogenes. The result revealed that SPI can effectively be used as a natural antioxidative coating to extend quality and shelf life of pork.
목차
등록된 정보가 없습니다.
참고문헌 (29)
참고문헌 신청
Asghar A / 1988 / Perspectives on warmed-over flavor / Food Technol 42:102~108
Brandenburg AH / 1993 / Edible films and coatings from soy protein / J Food Sci 58:1086~1089
Cagri A / 2001 / Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids / J Food Sci 66:865~870
Choi SH / 2003 / Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes / MEAT SCIENCE 65(1):531~537
Decker EA / 1998 / Antioxidant mechanisms, In Food Lipids: Chemistry, Nutrition and Biotechnology / Marcel Dekker, Inc :397~421
Brandenburg AH / 1993 / Edible films and coatings from soy protein / J Food Sci 58:1086~1089
Cagri A / 2001 / Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids / J Food Sci 66:865~870
Choi SH / 2003 / Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes / MEAT SCIENCE 65(1):531~537
Decker EA / 1998 / Antioxidant mechanisms, In Food Lipids: Chemistry, Nutrition and Biotechnology / Marcel Dekker, Inc :397~421
이 논문의 저자 정보
최근 본 자료
댓글(0)
0