Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1655-1660

  Cao, Yumin ^b   Gu, Weigang ^b   Zhang, Jinjie ^b   Chu, Yin ^b   Ye, Xingqian ^b   Hu, Yaqin ^b   Chen, Jianchu ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b NONE

Author keywords

Antibacteria; Antioxidation; Aqueous extract of ginger; Chitosan; Onion and garlic; Shelf life; Stewed pork

Indexed keywords

CHITIN; CHITOSAN; FOOD ADDITIVES; FOOD STORAGE; SENSORY PERCEPTION;

ANTI-BACTERIA; ANTI-OXIDATION; AQUEOUS EXTRACTS; ONION AND GARLIC; SHELF LIFE; STEWED-PORK;

MEATS;

CHITOSAN; GARLIC EXTRACT; GINGER EXTRACT; NITROGEN; ONION EXTRACT; PEROXIDE; THIOBARBITURIC ACID;

ADVERSE OUTCOME; ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; DILUTION; FOOD FREEZING; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; LIPID OXIDATION; ODOR; PH; PORK; SENSORY EVALUATION; SHELF LIFE; STORAGE TEMPERATURE;

ALLIUM CEPA; ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ZINGIBER OFFICINALE;

EID: 84884570191     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.084     Document Type: Article

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